This recipe is adapted from Ed Wood's World Sourdoughs from Antiquity. Makes 16 to 20 really nice rolls.
Prove until double in size.
|2 cups leaven||400 grams||14.12 oz||106.67%|
|3 T butter, melted||42 grams||1.48 oz||11.20%|
|1 egg, beaten||57 grams||2.01 oz||15.20%|
|1/2 C milk||120 grams||4.24 oz||32.00%|
|1 T sugar||14 grams||0.49 oz||3.73%|
|1 tsp salt||5 grams||0.18 oz||1.33%|
|3 C AP-flour||375 grams||13.24 oz||100.00%|
Total Flour Weight: 375 grams
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. This recipe was originally in grams and has been converted to other measures.