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Friday, 15 July 2016

Baking Parker House Rolls With A Sourdough Starter

Today's delicious buns has their origin in the famous Parker House Hotel of Boston. It is a rather ordinary white bread bun, but what makes it very intriguing is the fancy way in which it is folded over. We add a bit of a twist when I show you how to use your sourdough starter to give rise to these rolls.


Add all of the dry ingredients to a mixing bowl: 4 cups (4 x 250 ml) White Bread Flour, 2 tablespoons (25 ml) sugar, 2 teaspoons (10 ml) salt. Mix well.
Option 1: If not using a sourdough starter, add a packet of Instant Dry Yeast to the dry ingredients.


Warm 200 ml milk and melt 75 g butter in the milk.
Option 2: If using Active Dry Yeast, allow a packet to froth up in the milk before adding the butter.


Add 1 cup (250 ml) Sourdough Starter to the milk and butter.


Add the wet ingredients and one egg to the dry ingredients.


Bring the dough together.


Knead for about 10 minutes.


Cover with plastic and allow to rise in a warm dry place.


Once risen, knock the dough back and knead for another 5 minutes. Roll the dough out thinly.


Use a round cookie cutter to cut the dough.


Press down in the center of each circle with the rolling pin to flatten a fold line.


Brush egg yolk on one half.


Fold on the indented fold line. The egg yolk will make the two sides stick together.


Brush the top with egg yolk.


Spread out on baking sheets prepared with non-stick spray.


Cover with plastic and allow to rise in a warm dry place.


Bake for about 15 minutes in a preheated oven at 200°C.


Allow to cool on a wire rack.


Best served warm with soup!


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
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Jy kan Tuinstories hier koop.
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