Search Angie's Recipes


Sourdough Jam Rolls


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


These soft, overnight sourdough rolls with no added commercial yeast are the perfect breakfast or afternoon tea treat! Baked with an enriched sweet dough, a homemade wild blackberry jam and dusted with powdered sugar. I used rye sourdough starter with 100% hydration, but spelt or wheat starter would work just fine. Sourdough adds so much flavour and really brings these jam rolls up a level. You can frost them with a cream cheese glaze if desired.

  • 240 ml Whole milk
  • 60 g Butter, melted
  • 2 Medium eggs
  • 145 g Active rye sourdough starter
  • 30 g Coconut sugar
  • 450 g Spelt bread flour #1150
  • 1/2 tsp Fine sea salt
  • 450 g (about 1 1/2 cup) Homemade or storbought blackberry jam
  • 20 g Almond flakes, optional
  1. Warm the milk and butter in a medium aucepan until the butter is just melted and the mixture is warm and well combined.
  2. In the bowl of your stand mixer fitted with the paddle attachment, add the eggs, rye sourdough starter, and coconut sugar. Mix to combine at the slow speed. With the machine running, slowly pour in the milk-butter mixture, then add the spelt bread flour and sea salt. Continue mixing until a rough, sticky dough forms, about a minute. Scrape down the sides of the bowl. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes.
  3. After the dough has rested, switch to the dough hook. Knead on medium speed for 6-8 minutes. The dough should feel soft, supple and pull away from the sides of the bowl when ready.
  4. Grease a tray with some butter or olive oil and place the dough in. Cover with a damp kitchen towel and let rise overnight at room temperature until double in size, about 8-12 hours. About 30-60 minutes into the bulk rise stretch and fold the dough. Grab one side of the dough in the tray, stretch, and fold across to the center of the dough. Repeat on all four sides of the dough.
  5. Line a square 10-inch spring-form pan with parchment paper. Lightly grease the work surface with olive oil. Turn out the dough onto the work surface. Dust the dough and your rolling pin with flour.
  6. Roll the dough into a 40x60 cm / 18x23 inch rectangle. If the dough resists, let rest for 5-10 minutes and try again.
  7. Spread the jam evenly over the rolled dough, leaving a 1 cm / 1/2 inch border untouched. Starting from the long side, gently but firmly, roll the dough into a tight log. Grease a sharp knife with a bit of olive oil and cut the log into 12 even pieces. Place the rolls into the prepared pan and let rest for 2-3 hours, or until the dough puffs up. Sprinkle the top with almond flakes if using.
  8. Preheat oven to 180C/350F. Bake the dough in the middle of the hot oven and bake for 35-40 minutes until deep golden brown. Remove from the oven and cool in the pan for 15 minutes before lifting the parchment paper and place on a wire rack. You can make a cream cheese glaze for the buns or simply dust it with some powdered sugar.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


44 comments:

Ben | Havocinthekitchen 7/8/22 02:18

This looks so impressive and filled with blackberry Jan, so beautiful and dramatic. Sourdough rolls must be soooo good!

[Reply]
J.P. Alexander 7/8/22 02:24

Genial receta, se ve muy rica. La haré pronto. Te mando un beso.

[Reply]
Rainbow Evening 7/8/22 02:25

look very good and tasty with blackberry....yummy

[Reply]
Anonymous 7/8/22 04:05

This looks so good - Christine cmlk79.blogspot.com

[Reply]
Margaret D 7/8/22 07:53

They certainly look inviting.

[Reply]
G'day Souffle 7/8/22 08:36

What a great way to use that delicious blackberry jam you posted recently!

[Reply]
DEZMOND 7/8/22 13:12

That looks legitimately nom nom nom! I like coconut sugar myself.

[Reply]
Anonymous 7/8/22 15:06

It's Judee- OMG! this recipe blows me away. It looks so GOOD!! Your photos and presentation are outstanding and I can only imagine how good they taste with your homemade blackberry jam.

[Reply]
Kitchen Riffs 7/8/22 17:25

These look great! Terrific way to use jam, too. Bread and jam all in one little neat package. :-)

[Reply]
Roz | La Bella Vita Cucina 7/8/22 19:28

Oh my goodness, what I would give to have a couple of those for my husband's and my mid-morning snack! So beautiful too, Angie

[Reply]
Brian 7/8/22 20:39

Those look really delicious!

[Reply]
Les recettes de la débrouille 7/8/22 21:53

C'est hyper gourmand. Bonne soirée.

[Reply]
Liz That Skinny Chick Can Bake 7/8/22 22:00

Oooh, that blackberry jam filling makes for beautiful, delicious sweet rolls. A yummy way to start the week!! xo

[Reply]
Tisa Jacob 7/8/22 23:22

Beautiful swirl on these! Homemade jam and sourdough must taste so good together.

[Reply]
Valentina 8/8/22 00:00

Angie, this jumped out at me on Instagram. How utterly delicious! :-) ~Valentina

[Reply]
Anne in the kitchen 8/8/22 05:17

How delicious does this look!?!

[Reply]
Graciela Bacino 8/8/22 07:00

Los imagino deliciosos!
Una tentacion cada una de vuestras propuestas.
Buena semana Angie!!

[Reply]
Julie 8/8/22 07:01

Angie, the BlackBerry jam has really complemented well with the sourdough rolls. Love to grab one off the screen :)

[Reply]
Assia 8/8/22 07:05

Bien gourmand avec cette délicieuse garniture. Bonne journée

[Reply]
Veronica Lee 8/8/22 08:17

Tantalizing, Angie! Yummmmmmmmm!

[Reply]
Nancy Chan 8/8/22 10:33

The jam rolls look beautiful. I would love to have one of jam rolls to go with my coffee right now. Looks so delicious.

[Reply]
Królowa Karo 8/8/22 12:17

Oh, how divine it looks! Is there even a piece left for me?

[Reply]
Muna Kenny 8/8/22 13:46

Looks amazing and tender! Must be great with a chilled glass of milk.

[Reply]
Jeff the Chef 8/8/22 15:25

You are so full of great ideas! How is it that I've never conceived of a jam roll before? After all, I would quite easily think to put jam on a roll that I was eating.

[Reply]
speedy70 8/8/22 16:52

Un dolce meraviglioso, complimenti!!!!

[Reply]
thepaintedapron.com 8/8/22 20:09

Oh goodness, these are amazing! You should open a bakery or a restaurant!!

[Reply]
SavoringTime in the Kitchen 8/8/22 21:28

They truly look amazing, Angie! I'm so sorry I've been amiss visiting my friend's blogs! Summer has been a whirlwind! Fun but jam packed (no pun intended - LOL) Our season is so fleeting I've been enjoying every minute outdoors that I can and haven't spent much time on my computer. I'm happy I can catch up with you on Instagram with my phone. Your pics are amazing! ♥♥♥

[Reply]
The Yum List 9/8/22 14:08

Now I have a big carb craving.

[Reply]
Pam 9/8/22 17:46

Wow! They look irresisitable. Nicely done.

[Reply]
Cooking Julia 9/8/22 19:31

These rolls look so delicious!

[Reply]
David 9/8/22 19:39

Angie, Very inventive! Love sourdough rolls and I love blackberry jam, so this recipe is a winner for me. I'd have to change out the jam for my wife though as she doesn't like seeded fruit...gets in her teeth. Take Care, Big Daddy Dave

[Reply]
Marissa 9/8/22 21:09

There's just something about sourdough that makes baked goods SO much better! But honestly, I haven't had many sweet sourdough baked goods (mostly just bread), so I am completely intrigued by these, Angie! And love that you used your blackberry jam in them (I loved learning that blackberries are naturally high in pectin - such a great tip from that post).

[Reply]
Anonymous 9/8/22 22:07

Many thanks for sharing this recipe.

All the best Jan
https://thelowcarbdiabetic.blogspot.com/

[Reply]
foodtravelandwine 10/8/22 02:37

It looks delicious!!....very addictive to me with that jam!......Abrazotes, Marcela

[Reply]
My name is Erika. 10/8/22 02:45

These sound like a wonderful change from cinnamon filling. And blackberry jam is so yummy! And they look beautiful too. hugs-Erika

[Reply]
Raymund 11/8/22 03:20

Loving this, I actually made something similar before just with addition of cinnamon and cream cheese topping, I bet this is equally as good if not better

[Reply]
Cocina con Emma 11/8/22 08:27

Hello Angie. This is my first visit to your kitchen where I have become a follower.☺️☺️
Your recipe sounds great. With a soft and fine texture and with a fantastic filling.😋😋
Happy Thursday. Kisses.😘

[Reply]
Evelyne CulturEatz 11/8/22 17:48

Like wow, I want these so bad!

[Reply]
Debra Eliotseats 14/8/22 20:15

I'm always looking for recipes to use jam! Deliious!

[Reply]
Anonymous 15/8/22 12:16

I am so going to make these Angie. They look wonderful. Homemade jam and rye sourdough starter - what's not to love?

Choclette x

[Reply]
mjskit 22/8/22 03:35

My mouth is watering!

[Reply]


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Add to Google

Angie

Angie's Recipes

Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!


Friends

Join Us

angiesrecipes
skip to top

skip to top