Parker House rolls (Sat 16.01).

Parker House rolls made with a sourdough starter, based on a recipe from Ed Wood’s “Classic Sourdoughs”. The recipe is a bit adapted to fit with the activation of the sourdough starter I use, the amount of flour is doubled (and converted from cups to metric measures).

New (for me): in the second phase a firm dough is formed already, rolls are formed immediately after adding the final amount of flour with only one rise, the form or at least the name of Parker House.


  • 200g sourdough starter (based on 100g water, 100g flour)
  • 1200 g white bread flour
  • about 350g water
  • about 250g milk
  • 2 teaspoons salt
  • 50 g butter
  • 2 eggs

1. Re-activate the starter by adding 300 g flour and 300 g water.

Mix well.

Keep 200g apart for later use and leave the other part to rise for 5 hours in a warm spot or overnight in a cool place.

2. The batter should be very active now.

Add 300g flour and enough water (not too much) to form a firm dough. Knead well until smooth (about 3 minutes).

Leave to rise until doubled in size. Takes again 4 hours in a warm room.

3. Dough should be well risen.

Mix the remaining flour with the salt. Soften the dough with part of the milk, add the flour, butter and eggs and combine again to a soft dough. Knead for 2 minutes.

Roll out the dough into a rectangle (or oval, circle, …) about 1/2 inch thick.

Cut out rounds with a 3-inch cutter.

Brush the rounds with some melted butter and fold the rounds in two (lightly off centre). Put on a greased tray.

Knead the remaining dough together. Form into a loaf or roll out again to make some other rolls.

Leave to rise for about 2 hours, until doubled in size.

4. Bake the rolls in a pre heated oven at 220 C for about 22 minutes.

Leave to cool on a wire rack.

Classic Sourdoughs: A Home Baker’s Handbook