sourdough "parker" rolls


 











20 g butter 

44 g sugar 

240 g milk 

melt butter/sugar/milk on low then cool


100 g starter fed the night before 

375 g bread flour 

69 g salt kosher 


place the flour/salt/ starter into a bowl and once the milk mix has cooled stir together and make sure there are no dry bits. form into a ball and cover and let it rest for 1 hour. 

after the 1 hour's rest, it's time to start a set of 3 FOLD every 30 MINUTES. 

after the 1 1/2 hours with the 3 folds, it's time to let it rest 2 HOURS. 

after the 2 hours rest time, it's time to SHAPE. 

DIVIDE • ROLL • PLACE on to the baking dish or sheet *depending on the end result 

small roll 65g / large 115g

REST 3-4 hours till puffy

BAKE 375F 25-30 minutes 


* I make these to either be a dinner roll the small weight 65g or sandwich rolls 115g 



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