Saturday, June 3, 2006 - Sourdough Pineapple Sweet Rolls |
I just baked these sweet rolls this morning, and they turned out great!
I was happy with the final product. I think they could have risen
another hour or so, but we had to leave the house soon and I knew no
one would be here to "babysit", so I went ahead and baked them anyway.
That's the thing about sourdough. It has its own timetable. You have to
be prepared to either stay home and wait for it to be ready for you, or
you have to go ahead with it anyway. Don't expect it to be ready when
you want it to be. This was a new recipe for me, so I had no idea how
long it would take for them to rise. The recipe states 1-2 hours, but
the way I change recipes all around...who knows. This time I let it
rise from about 11:15 p.m. until 9:00 a.m. I think it is because we had
the windows open overnight and it got a little cool in the house. Once
I put them in a warmer place in the morning the rolls started rising
much faster.
Here's the recipe with my own modifications. The original "un-doctored" version is from Rita Davenport's Sourdough Cookery.
Rolls:
1 c. sourdough starter
app. 3/8 c. milk
app. 3/8 c. honey
1/4 c. coconut oil
1/2 tsp. vanilla
1 tsp. salt
1/2 tsp. baking soda
3-4 c. bread flour
Filling:
2 tbsp. softened butter
1/2 c. Rapadura
2 tsp. cinnamon
1/2 tsp. lemon peel (I used orange peel because I had no lemons)
3/4 c. crushed pineapple, drained
Note: I only used maybe 1/2 to 2/3 of the Rapadura/cinnamon mixture (it
was plenty!), and next time I make these, I will likely add a little
more pineapple than 3/4 cup.
Measure out sourdough starter in a large mixing bowl. Add milk, honey,
oil and vanilla. Mix together salt, baking soda and flour. Add to
sourdough starter mixture to form a stiff dough. Turn out onto floured
surface and knead until smooth and elastic, adding more flour if
necessary. Leave in a covered bowl in the fridge for 24-30 hours. Bring
dough to room temperature. Roll out dough on a floured surface to form
a rectangle that is 15" x 9". Spread with softened butter. Sprinkle
with Rapadura, cinnamon, lemon peel and pineapple. Roll up dough
like a jelly roll. Cut in 1-inch slices. Place in greased baking pan.
Cover with a cloth. Set in warm place free from drafts and let rise
until doubled in size (whenever that might be). Bake at 375 degrees F
for 25-30 minutes. Delicious served hot with plenty of butter.
Makes 1-1/2 dozen rolls.
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| • Post A Comment! |
Sunday, June 4, 2006 - Untitled Comment |
| Posted by HillmanAcres |
My sourdough starter flopped- boo hoo!!! But I will not give up :) My rye berries were kind of old, so I am ordering fresh ones. Any other tips?? The rolls sound delicious!
Leah |
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Sunday, June 4, 2006 - Sourdough tip |
| Posted by CircleZ |
Here's my great (lazy-person's) sourdough tip: Get your starter from somebody else like I did, that way you don't have to start it yourself. That's why mine works. If I did it myself, it would probably flop too. harrrrrr.....
Amey |
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I'm a midwestern gal, living my dream life on 7 acres in the country. I love Jesus, my husband, three children, Daisy the Wonder Goat, and our chickens. I'd still love to someday have a miniature jersey milk cow.
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