Rolls – Two Ways

I have been itching to get back to making bread. I have been feeding my sourdough starter, week after week, for months but I haven’t had the chance to actually DO anything with it.  Thankfully, I had a few days off over Christmas so I decided now was my chance!  I took a look at a bunch of recipes, but they all made WAYYYY more that we can eat and I absolutely HATE when food goes to waste.  I decided to make one batch of dough and create two different rolls with it.   One to eat that night and one to have the next morning.

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I used the King Arthur Flour Recipe for Buttery Sourdough Rolls.  I split the dough, creating a garlic and butter roll for dinner and a cinnamon roll for breakfast the next day.

It worked beautifully!  I melted some butter and added three minced cloves of garlic to it.  I brushed that on one half of the dough, rolled it up and cut it into rolls.  I placed them in a greased 8″ round pan and set it on the stove to rise.

Garlic and Butter Sour Dough Rolls - Baked

Fresh from the oven!

With the other half of the dough, I brushed it with melted butter and added a mixture of cinnamon and  brown sugar.  Again, after rolling it up, I sliced it and placed them in a greased 8″ round pan.  I set that on the stove to rise for 30 minutes before covering it and allowing it to finish rising in the refrigerator overnight.

The next morning, I pulled them out of the fridge an hour before I was ready to bake them, to allow them to come to room temperature.   I baked them for 25 minutes, then made a glaze of powdered sugar, melted butter, vanilla, and heavy cream.  When the buns came out of the oven, I poured the icing over them and let it melt slightly before serving.  OH MY GOODNESS…they were amazing!

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Definitely put both the hubby and I into a sugar coma for the rest of the morning, but it was TOTALLY worth it!  We certainly indulged ourselves the week between Christmas and New Year’s and I don’t regret a thing.

 

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