Mamas Oh So Sweet Sourdough Rolls Recipes

MAMA'S OH SO SWEET SOURDOUGH ROLLS

Steps:

• 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.

SWEET SOURDOUGH

Steps:

• First, make sure your sourdough starter is active and bubbly. If it isn't, feed it again and set aside. You can check it's ready by putting a tsp of the starter in warm water - if it floats, it's ready to use. Tip the starter, most of the egg (reserving a little if you want to glaze it later), 1 heaped tsp salt and all the other ingredients except the butter, into a bowl. Mix with your hands to form a rough dough, making sure all the flour from around the bowl is mixed in. You can do this in a tabletop mixer with a dough hook, if you prefer. Leave the dough covered with a damp cloth for 30 mins.
• Tip the dough onto a clean surface and knead for 15-20 mins by hand, or 5-8 mins in a mixer with a dough hook on a medium speed, until springy and glossy. Use your hands to work the butter into the dough - this will take about 5 mins. At first, it will look like it's not coming together, but keep working the dough through your fingers and it will become smooth and glossy. Form the dough into a ball and put back in the bowl. Cover and leave in a warm place for 2-3 hrs until nearly doubled in size. Your dough is now ready to use to make enriched breads, from cinnamon rolls and babka to sweet buns and doughnuts.
• To make two tin loaves, tip the dough onto a floured work surface and knead briefly, then spilt into two. Shape the dough into two rounds, then leave for 10 mins. Form the rounds into rough oblongs, then sit them in two 900g loaf tins. Leave the loaves out for another 2-3 hrs or in the fridge overnight until the dough has doubled in size again. For a plaited loaf, place the dough in the fridge for an hour to stiffen, then split into three, roll out into equal sized lengths of dough and neatly plait together. Lift the plaited loaf onto a lined baking tray, cover and leave at room temperature for another 2-3 hrs or in the fridge overnight, until the dough has doubled in size.
• To bake, heat the oven to 200C/180C fan/gas 6. Brush the top of the loaves with the reserved beaten egg and bake for 30-35 mins until golden brown. Leave the loaves in the tins to cool a little, before transferring to a cooling rack.