Cherry Rose Sourdough Rolls Recipe

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Cherry Rose Sourdough Rolls
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Ingredients
12
Count
Nutrition
279
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. In a small saucepan, heat the 3/4 cup of milk almost to a boil over medium heat. Do not boil.
  2. Set aside to cool 15 mins or so.
  3. Sprinkle yeast over warm water & set aside to soften 5 mins. Stir.
  4. In a large bowl, combine sourdough starter, cooled milk, yeast mixture, butter, sugar & salt.
  5. Stir in enough flour to make a soft dough
  6. Turn out onto a lightly floured surface.
  7. Clean & well grease bowl.
  8. Knead dough 5 - 8 mins until smooth & elastic
  9. Place dough in greased bowl, turning to grease all sides. Cover with plastic wrap & store in the fridge for 2 hrs or overnight - SEE NOTE
  10. Grease 2 baking sheets
  11. Punch down dough & turn out onto a lightly floured surface & divide into 16 equal pieces.
  12. Gently roll each piece to a 15 inch rope.
  13. Loosely coil each rope, tucking the end of the rope under coil. - SEE PICTURE.
  14. Place coils on greased baking sheets about 2 inches apart.
  15. Cover with a cloth & let rise in a warm place 1 - 2 hrs until doubled in size.
  16. Pre-heat oven to 375*F
  17. Press the center of each roll with your fingers down to the baking sheet to make deep indentation. - SEE PICTURE
  18. Spoon cherry pie filling into each indentation. - SEE PICTURE
  19. Bake in pre-heated oven 12 - 15 mins until starting to brown.
  20. Remove form baking sheet & cool on wire racks.
  21. In a small bowl, mix together the icing sugar, vanilla & 1 tblspn milk.
  22. Drizzle over each roll.
  23. NOTE:
  24. I actually had to leave my dough in the fridge for 2 days as I got called into work right after I had the dough made & they still came out beautifully. I found as I was rolling the dough into ropes it was quite elastic, so I rolled each piece to about 10 - 11 inches & set them all aside. They relaxed enough by then to go back to the 1st one & roll them into the 15 inches. Keep an eye on them while they are baking as they tend to brown very quickly on the bottoms. I did reduce the oven temp. from the original recipe. If you happen to get some a little too tight when you coil them it's not a big deal. The centers will pop up while they rise but you fix that when you press the centers down to add the pie filling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 278.51 Kcal (1166 kJ)
Calories from fat 65.04 Kcal
% Daily Value*
Total Fat 7.23g 11%
Cholesterol 15.48mg 5%
Sodium 351.18mg 15%
Potassium 95.01mg 2%
Total Carbs 46.77g 16%
Sugars 8.55g 34%
Dietary Fiber 1.59g 6%
Protein 6.34g 13%
Vitamin A 0.1mg 2%
Iron 1.5mg 8%
Calcium 34.3mg 3%
Amount Per 100 g
Calories 310.94 Kcal (1302 kJ)
Calories from fat 72.61 Kcal
% Daily Value*
Total Fat 8.07g 11%
Cholesterol 17.28mg 5%
Sodium 392.08mg 15%
Potassium 106.07mg 2%
Total Carbs 52.22g 16%
Sugars 9.55g 34%
Dietary Fiber 1.77g 6%
Protein 7.08g 13%
Vitamin A 0.1mg 2%
Iron 1.7mg 8%
Calcium 38.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.9
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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