The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD Bread for Stuffing and SD Parker House Rolls For Thanksgiving

dabrownman's picture

SD Bread for Stuffing and SD Parker House Rolls For Thanksgiving

This bread was made for the turkey stuffing mixed half and half with some home made cornbread since Lucy is still on strike it is the same as the last bread posted - 30% 7 whole grain SD.


This year the girls let me make the rolls so I went all out with a take on Parker House Rolls except I made them with SD and poolish. I started as a base with King Arthur’s recipe that used yeast.

Corn bread for the stuffing 

These rolls were a big hit and went so fast I couldn’t get a finished picture of them but they have ti be about the best rolls I have aver made or eaten because they were about the most butter you can stuff in your mouth without eating butter straight!


Here is the formula to make  (8) - 88 g (wet) rolls- I used La Fama AP for the flour and NFDM powder mixed with water to make the milk


20% prefermented flour leavian – 100% hydration made with milk – 75g of flour – 12 hours

11% prefermented flour poolish made with a 1/2 g of instant yeast – 100% hydration made with milk – 40 g of flour – 3 hours


 69% Lafama AP flour – 245g

44.5% milk – 140g

2% salt 7g  PH salt

12% - 44g Butter

11% - 40 g Sugar

14% - 50g Instant potato flakes

14% - 1 egg – about 50 g

Brush on egg wash before baking and use melted butter to brush top before folding over during shaping and to brush when they come out of the oven.  You also need softened butter to generously butter the 8x8 baking dish so they don’t stick.  Bake at 350 F oven 233-25 until golden brown.


This is an easy process.  I just mixed everything in a large SS bowl  and then kneaded by hand the old fashioned way like they did in the mid 19th century at the Parker house hotel in Boston. - about 6 minutes then let rest on the counter under the bowl.  Then do another set of folds and let rest for another hour.  It won’t have puffed up much and certainly not doubled.


Do another set of folds and divide into 8 - 88 g balls.   Let rest 5 minutes.  Flour the bench lightly so the dough doesn't stick when you press it down into a round a bit less than ½ inch thick.  Brush top of round with butter and press the handle of a wooden spoon down in the middle (like a fendu). Fold over, making a half moon, and put into a buttered 8” square baking dish or pan.  Let rise for 3 hours or so till they puff up nicely.  Egg wash the top and bake at 350 F for about 23-25 minutes until golden brown.. A true classic and just wonderful to behold – not to mention yummy as can be.

 If you bake them single on parchment on a stone, there is a good chance they will open up out of the half moon instead of staying folded - so be warned.


Bread1965's picture

Dab.. what's in the square dish? Is that your cornbread? If so, let's have your recipe..

And making your own SD bread for the stuffing - brilliant! Why didn't I think of that!

You make me hungry!

dabrownman's picture

here is the recipe.  I baked this a little darker than usual since it was going into the stuffing

i C of flour

1/1/4 C of corn meal - I grind my own sometimes from popcorn and sift out the big hard bits but not this time.

1/4 to 1/3 C of sugar.  I used 1/4 C for this but usually use 1/3 for non stuffing

1 T of Baking powder

1/4 tsp of baking soda

1/3 C of melted butter

1/2 tsp salt

1 egg

1 1/4 C of Milk 

Mix, then pour into sprayed pan and bake at 375 F for 20-30 minutes

If I am eating this I would make it with some whole corn kernels and jalapenos.

SD bread fir the half the stuffing is a must around here too.  Just another thing to bake for Thanksgiving.


Bread1965's picture

All looks great!

Danni3ll3's picture

to take a picture of the finished rolls. Did you bake them in that dish? Aren’t they sort of squished together?

Your boule looks delicious as usual and so does your cornbread and pie! I hope you had an amazing Thanksgiving!

dabrownman's picture

That it was a shame the rolls were all gone she said all except for 1.  But it is gone now.  I did get a picture.  The rolls go more up than out as they proof like cinnamon rolls and fill the on and come out as one huge roll that you break up.  Glad you liked the post.  We had a great time for Thanksgiving and all the food was great.  I managed to read the label on the free range, Utah, Mountain grown Turkey before brining it and found out it was already prebrined and it came out perfect.

Happy baking Danni

isand66's picture

Hope you had a great Turkey Day.  I'm sure your stuffing must have been amazing and those rolls look spot on.

Max, Lexi and the furry gang say happy Baking and Weekend to Lucy and the family!

dabrownman's picture

and cousin Jay brought two bottles of wine fro Portugal.  He stayed a few weeks at the winery and was kind enough to bring us some of his favorite. blend.  Hope your yearly trip went well and everyone loved your rolls too!

Lucy sends her best to the black beauties and hope that the upcoming Holidays will be just  great as Thanksgiving.  Time to start holida baking 

Happy Holidays to you and yours Ian