I’m sorry your kitchen was smoking — each brand of parchment paper is different, so it’s always best to look at your package for the maximum temperature before using it and blindly following a recipe. I use an unbleached parchment paper that has never caused me any issues at high temperatures. You can always go without parchment paper if your brand has a maximum temperature well below the 475º required for this recipe.

Depending on your oven’s temperature, hot spots, and where your racks were placed in the oven, it is hard to say what happened to cause the bottom of the rolls to burn. The reason there is a range of time to bake is because of these differences in every oven. It’s always best to watch closely and check the bread often once it is close to that 20 minute mark to ensure it doesn’t burn. Hope you will try again with better results!