Dinner Rolls

Use this dough to make cloverleaf, parker house, crescent - any type of dinner roll

	Culture Activation, Stage 1
1/4 cup	Sourdough Starter, sponge culture
1 cup	Flour
1/2 cup	water
	Culture Activation, Stage 2
1 cup	Flour
1/2 cup	water
	Final Preparation
1/2 cup	Butter, unsalted, softened
2 large	Eggs
1 cup	water
1/2 cup	Dry Milk Powder (whole milk)
2 tsp	Salt
1/2 cup	Sugar
4 cups	Flour

Culture Activation Stage 1, followed by 6 or 12 hour proof
Mix the sponge culture with the flour mixture and water in a mixing bowl. This is the working culture.
Proof 12 hours at room temperature (68° to 72°) or 6 hours in a proofing box at 85°.
Culture Activation Stage 2, followed by 6 or 12 hour proof
Add the flour mixture and water. Mix and knead until smooth.
Proof 12 hours at room temperature or 6 hours in the proofing box. After proofing, this is the fully active culture.
Final Bread preparation, kneading, rising, and baking. Includes 2½ to 4 hour proof.
Punch down. Thoroughly blend the butter, eggs, water, milk powder, salt, and sugar. Add to the dough and mix well.
Reserve some of the flour mixture for flouring the board. Mix and spoon knead the remaining flour into the dough. When too stiff to mix by hand, transfer to the floured board and knead in the remaining flour. This should be a rather wet dough, barely manageable, so don't add too much flour.
Form whichever type of rolls you desire, cover and bench proof for about 2-4 hours. Brush with butter right before baking.
Bake in a preheated oven at 375° for 25 to 30 minutes. Cool in the pans for a few minutes, then remove from the pans and cool on wire racks.

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