Mama's Oh So Sweet Sourdough Rolls

Colleen Sowa

By
@colleenlucky7

My mother use to make these, they were always a big hit!

My mother also made an almond filling that was really good, when I find it, I will add it to the fillings.

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here is a link to my sourdough starter:

Sourdough Starter


Featured Pinch Tips Video

Comments:

Serves:

24 -36 (depending how thick you cut them)

Prep:

24 Hr 50 Min

Cook:

50 Min

Method:

Bake

Ingredients

MAMA'S SWEET SOURDOUGH ROLLS

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1 c
sourdough starter
3/4 c
sugar
1/2 c
vegetable oil
2 tsp
salt
1 1/2 c
warm water (90 degrees)
6 - 6 1/2 c
bread flour (adjusting for firmness of dough)

FILLINGS:

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RASPBERRY FILLING

skip the melted butter, and spread dough with raspberry jam

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MAMA'S TOASTED PECAN CARAMEL ROLLS

1 1/2 c
dark brown sugar (packed)
1/3 tsp
salt
5 Tbsp
ground cinnamon (more or less to your taste)
1 1/2 -2 c
toasted pecans (coarsely chopped)
1/3 c
butter, melted (brush on rolled out dough)

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MAMA'S SOURDOUGH CINNAMON ROLLS

5 Tbsp
cinnamon (more of less to your taste)
1 large
orange (zest only) (optional)
1 1/2 c
brown sugar, firmly packed
1 1/2 c
currents or raisins (optional)
1/3 c
melted butter (brush onto rolled out dough)

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MAMA'S OOEY GOOEY CARAMEL ROLLS

1/3 tsp
salt
5 Tbsp
(optional) ground cinnamon (more or less to your taste)
1 1/2 c
dark brown sugar (packed)
1/3 c
butter, melted (brush onto rolled out dough)

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MAMA'S BUTTER CREAM CHEESE FROSTING

1 pkg
(8 ounce) cream cheese (softened very well)
1/2 stick
soft butter
1/4 c
milk (or orange juice and zest if orange is desired flavor)
1 tsp
desired flavoring (orange, vanilla, rum, almond)
2 c
powdered sugar (more or less depending on what consistancy you desire)

USE HAND MIXER TO MIX FIRST 4 INGREDIENTS UNTIL CREAMY. SLOWLY ADD THE POWDERED SUGAR TO DESIRED CONSISTANCY.

Directions Step-By-Step

1
Mix all the dough ingredients together (remember to only use the extra flour as needed..) the dough should be a little sticky and firm, and smooth and elastic. (Too much flour will make the rolls tough)

Put the dough in a large, buttered, glass bowl (plastic will work too). Cover with a damp baking cloth and set in a warm place to rise until doubled or tripled in size (about 2 to 12 hours, maybe more).
2
Divide the dough in half (keeping half of it covered in the bowl while working with the first half). Put first half of dough on a floured surface. Use a rolling pin to roll dough about 1/2 inch thick and into a rectangle that is about 16 inches by 6 inches (16x6). Be careful not to use too much flour, and be patient and don't "rush" the rolling process, don't overwork the dough. Brush the dough with melted butter.
3
Prepare desired filling. Evenly distribute half of it over the buttered dough. (leave about a half an inch of dough "clean" on one of the long sides, from butter or filling (makes sealing easier). As evenly as possible: roll the dough and filling into a long "log". Either put egg wash or a little water on the "clean" edge of the dough, this is to help "seal" it together. Gently "pinch" the dough together to help form a "seal".
4
Use about a foot of fishing line or dental floss to place around the dough making 1-1/2 to 2 inch "slices" (pretend you are tying a shoe by pulling both ends of the string in an x (criss cross). Place each "slice" into a well buttered 9x13 inch glass baking pan. When the pan is full, cover with a damp baking cloth and put in a warm place to let rise until doubled or tripled in size (2 to 12 hours). Finish making the rest of the dough and slices and determine what size pan you need to put them in. Cover them and let them sit to raise.
5
When dough is ready, preheat the oven to 350 degrees. Bake for 40 - 50 minutes (the roll temperature should be 190 degrees inside). Cool about 2 hours. Frost.
6
If you aren't going to need all of the rolls, do not frost them all, place in zipper bags and freeze. The night before needing them remove them from freezer.
7
For Frosting:

Mix all ingredients together using an electric mixer, and adding the powdered sugar slowly and last, until desired consistancy.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Mom Made It Best