Description
These Sweet Sourdough Rhubarb Sweet Rolls combine a tangy sourdough base with a luscious rhubarb filling, making for a perfect springtime indulgence. Soft, fluffy rolls filled with a sweet-tart rhubarb mixture are ideal for breakfast or brunch, bringing a homemade touch to your table with a delightful balance of flavors and textures.
Ingredients
Scale
Pre-Ferment
- 1 cup Slightly Warm Water
- 1 cup Sourdough Starter (active)
- 2 cups All-Purpose Flour
Dough
- 1/4 cup Butter (melted)
- 1/4 cup Honey (or maple syrup for vegan)
- 1 tsp Salt
- 1 cup Whole Milk (or almond milk for non-dairy)
Rhubarb Filling
- 2 cups Sliced Rhubarb (fresh or frozen)
- 1/2 cup Brown Sugar (light or dark)
- 2 tbsp Lemon Juice
- 2 tbsp Arrowroot Powder (or cornstarch)
- 1/2 cup Filtered Water
- 1 tsp Vanilla Extract
Instructions
- Prepare the Pre-Ferment: In a mixing bowl, combine the slightly warm water, active sourdough starter, and all-purpose flour. Stir the mixture well and cover it. Let it rest at room temperature for 8 to 24 hours until it becomes bubbly and fragrant, which develops the natural yeast flavor and fermentation strength.
- Mix the Dough: Melt the butter and mix it with honey and salt until combined. Warm the milk slightly and add it to the butter mixture. Pour this liquid mixture into the pre-ferment bowl. Gradually add more all-purpose flour while mixing, until the dough comes together. Knead the dough for about 13 minutes until it becomes soft, slightly sticky, and elastic, which ensures proper gluten development.
- First Rise: Place the kneaded dough in a clean bowl, cover it with a damp cloth, and leave it in a warm area to rise until doubled in size. This should take about 2 to 3 hours, allowing the dough to develop flavor and structure.
- Make the Rhubarb Filling: In a medium saucepan over medium heat, combine the sliced rhubarb, brown sugar, and lemon juice. Cook until the rhubarb begins to soften and release juices, about 5-7 minutes. In a separate small bowl, mix arrowroot powder with filtered water to make a slurry. Add this slurry to the cooked rhubarb and stir until thickened. Remove from heat and stir in vanilla extract. Let the filling cool completely before using to prevent dough sogginess.
- Shape the Rolls: On a lightly floured surface, roll out the risen dough into a large rectangle. Spread softened butter evenly over the surface. Spoon the cooled rhubarb filling generously over the butter. Starting from one long edge, roll the dough tightly into a log. Pinch to seal the edges, then slice into 12 even pieces for individual rolls.
- Second Rise: Arrange the sliced rolls in a greased baking dish, spacing them evenly. Cover loosely with a cloth or plastic wrap and let them rise again in a warm spot for 30 to 45 minutes, until puffy but not necessarily doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown on top and cooked through. Remove from oven and allow to cool slightly before serving warm, enhancing their soft texture and sweet-tart flavor balance.
Notes
- Use active sourdough starter to ensure proper fermentation in the pre-ferment stage.
- For a vegan version, substitute honey with maple syrup and use almond milk instead of whole milk.
- Chilling the rhubarb filling completely before spreading prevents the dough from becoming soggy.
- If rhubarb is frozen, thaw and drain excess liquid before cooking for better filling consistency.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat rolls gently in a microwave or oven to enjoy warm again.
