This recipe is adapted from Ed Wood's World Sourdoughs from Antiquity. Makes 16 to 20 really nice rolls.
Prove until double in size.
|Ingredient||Weight||US Volume||Bakers Percentage|
|2 cups leaven||400 g||14.11 oz||3.14 cups||106.67%|
|3 T butter, melted||42 g||1.48 oz||3.04 tbspns||11.20%|
|1 egg, beaten||57 g||2.01 oz||4 tbspns||15.20%|
|1/2 C milk||120 g||4.23 oz||0.53 cups||32.00%|
|1 T sugar||14 g||0.49 oz||1.12 tbspns||3.73%|
|1 tsp salt||5 g||0.18 oz||0.32 tbspns||1.33%|
|3 C AP-flour||375 g||13.23 oz||2.94 cups||100.00%|
Total Weight: 1013 grams / 35.73 ounces
Total Flour Weight: 375 grams / 13.23 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.