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Slice the rolls into 1/4-inch thickness. Place slices into a large bowl and pour the warm milk over; let soak for 10 minutes. In a separate bowl, whisk the egg with the parsley and season to taste with salt, pepper, and nutmeg.
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Directions. First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone.
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Usually it is water but can include milk and/or eggs. Page 12 HOW TO ADD INGREDIENTS (cont.) TIP: To check whether your yeast is fresh and active: Pour 1 cup of warm water (110-120°F) into a measuring cup. Add 1 teaspoon white sugar into the cup and stir, then 1 tablespoon yeast over the water.
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