Sourdough Sweet Dough

USE SWEET DOUGH FOR DINNER ROLLS, CARAMEL ROLLS, CINNAMON BREAD, AND PASTRIES

Ingredients

1st day

    Make a levain preferment:

    • 20 - 30 gr starter
    • 100 gr Heritage White Flour
    • 75 - 100 gr water non-chlorinated, 70 - 85 degrees F

    Next day or after 12 hours

    • 3-4 Tbsp              butter
    • *490g-520g       Whole milk warm to about 90F
    • 2 Tbsp               cane sugar
    • 1 Tbsp               Real Salt
    • 800                Heritage White Flour

    Instructions

    • *Depends on how much hydration you have in your starter.  If it is highly hydrated and thin use a little less water, if it is very thick use a little more water.
    • Combine milk, melted butter, salt, and sugar with the levain and mix thoroughly.
    • Add the flour and mix at med low for 3 to 4 minutes until you have a smooth dough and the sides of the mixer are clean, or mix by hand until you have a smooth dough with good elasticity.
    • Place in refrigerator and bulk ferment for one or two days.

    To make dinner rolls

    • Pour the dough out on a clean smooth surface. Knead and roll the dough out so there is a roll or mound from which portions can be cut. Cut and weigh about 100g (3 oz) portions. Roll each piece on dry counter until it rounds into a nice round ball. Place ball in a well greased pan. (Grease with butter and coconut oil). There should be a little room between them (about 1/4 inch).  Fill an entire pan so that as they rise they are supported. If there is dough left over get creative.  (I sometimes make a small loaf of cinnamon bread).
    • Cover with a cling wrap and let them rise to about double in size, it may take a few hours depending on the temperature of your kitchen.  Keep an eye on them.
    • Pre-heat oven to 350F. Remove the cling wrap and bake 20-25 minutes. Check the inner temperature of the rolls with a thermometer. When the inside temperature reads 195F they a done. Brush with melted butter immediately. Serve warm if possible.
    • They will keep for a few days in a plastic bag. Let them cool completely before putting them in the bag. They also can be frozen after they cool. Wrap in foil and then a paper bag. Thaw over night and refresh in a 350F oven for 3-5 minutes.

    To make sourdough sweet dough pecan focaccia

    • Place dough in round pan
    • Melt together 1/2 stick butter, 1/4 C maple syrup
    • Dimple dough with knuckles or fingertips
    • Sprinkle 1/2-1 C pecans over the top
    • Drizzle with butter/syrup mixture
    • Bake at 300-320F for 20-25 minutes.  Baking at a higher temperature will cause the top to caramelize.