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.
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.
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!
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.