Cherry Rose Sourdough Rolls |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 16 |
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I made a few minor changes to this recipe I found in a sourdough cookbook. These rolls are delicious & quite easy to make. I used the Quick Overnight Starter recipe for these. Ingredients:
3/4 cup milk |
1 envelope active dry yeast (1 tblspn) |
1/2 cup warm water |
1 cup sourdough starter |
1/2 cup butter or margerine - melted |
1/2 cup sugar |
1 1/2 tsp salt |
3 - 4 cups all-purpose flour |
1 (21 oz) can cherry pie filling |
1 cup icing sugar |
1/2 tsp vanilla extract |
1 tplspn milk |
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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