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