19 July 2013

Sourdough Molasses Cinnamon Rolls


For the dough:
50 g white active sourdough starter
40 g organic unsulphured molasses
1/3 tsp unrefined sea salt
100 g organic pasteured grass-fed milk
70 g organic grass-fed butter
360 g organic white all purpose flour

For the filling:
4 tbsp organic cinnamon
50 g organic coconut sugar (date sugar, succanat or honey)
1 tbsp organic raw honey
40 g organic grass-fed butter


For the dough, gently combine butter, milk and molasses in a saucepan over low heat until well-blended and heated to blood temperature. Mix this together with the rest of the ingredients and knead well for 10 minutes until the dough is soft and elastic. Cover with a cling film in a bowl and leave to rise and ferment for minimum of 8 hours or overnight.

When ready to make the rolls heat the oven to 180 C and roll out the dough to about 1 cm thickness. Prepare the filling by gently melting the butter combined with cinnamon, sugar and honey. Spread the filling as evenly as possible over the rolled out dough. At this point you can sprinkle with any variations of raising, cranberries, other dried fruits and nuts. I didn't as I am not a big fan of those in the baked goods. 

Now you need to gently roll the dough to form a tube. Cut the tube with a very sharp knife or a special string into 2 cm pieces and place them onto the cookie sheet lined with unbleached parchment paper.

Bake until golden brown. It took me around 30 minutes but this will largely depends on your oven. Cool them down a bit and have them with tea, coffee, milk or on their own. They keep best in an airtight container at room temperature. Or you can freeze some in the zip bag and defrost them in the oven later.