Sourdough Cranberry Nut Rolls

Today’s recipe for sourdough cranberry nut rolls is courtesy of Green Gourmet Giraffe. Not only did I make rolls, but I made a loaf of bread as well. I decided to try this as an alternative to the rolls, and can say I am pleased I did. We had this sliced, toasted and slathered in butter.

Sourdough Cranberry Nut Rolls
Sourdough Cranberry Nut Rolls
Head straight on to the Recipe For ♥ Sourdough Cranberry Nut Rolls ♥
Saving my starter

I have to be the laziest sourdough baker out there at the moment. I don’t pay any attention to my starter for all of winter. And it is ignored unless we have a three or four day weekend. Most of the year my starter is in a jar, in the fridge. At the beginning of our December holidays I bring it out, and mix in the hooch if it is not too potent. Or pour it down the drain if it is. I then feed the starter with 2 tablespoons of stone ground, unbleached bread flour, and 2 tablespoons of ordinary tap water. I give this a good whisk to make sure everything is nicely mixed in. The starter is left out of the fridge, with the lid off the jar, to allow the natural yeasts to do their magic.

Making Sourdough Cranberry Nut Rolls

After two hours I remove 2 tablespoons of starter and add 1 tablespoon each of flour and water. Another good whisk, some feeding time and basically repeat until my starter is active. To test this, I pour some water into a small bowl and add a drop of starter. If it floats, it is ready to use. If not, I carry on feeding it. As soon as it is ready, I place 2 tablespoons of active starter into a glass jar, and feed both. After an hour I put the starter back in the fridge until I need it again. And I carry on the feeding process until the starter to be used is active. I then make a simple focaccia to test the strength of my starter. And only when I know it is good, to I move on to recipes such as these sourdough cranberry nut rolls.

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Sourdough Cranberry Nut Rolls

This is an overnight recipe so keep that in mind if you make these
Recipe Category: Baking, Bread
Makes enough for: 16 rolls

Ingredients

  • 125 g cranberries + water for soaking
  • 310 g milk
  • 150 g active sourdough starter
  • 110 g pecans, roughly chopped and lightly toasted
  • 30 g linseeds
  • 22 g olive oil, plus extra for brushing
  • 17 g coconut sugar
  • 13 g fine salt
  • 450 g bread flour, plus extra for dusting
  • 10 g butter, melted

Method

Late afternoon day 1:

  • Place the cranberries into a bowl, cover with boiling water and leave to soak until the water has cooled
  • Drain the cranberries, and place into a stand mixer bowl, together with the milk, starter, pecans, linseeds, oil, sugar and salt
  • Use your dough hook to mix the ingredients, then add the flour and bring together into a sticky dough
  • Cover and set aside for 1 hour then knead for 1 minute using your dough hook
  • Cover and leave overnight to prove

Morning day 2:

  • Tip the dough out onto a lightly floured surface and divide into 16 x 80g balls, without knocking back *
  • Flour your hands and gently shape each piece into a ball and brush with olive oil
  • Place the dough balls into a lined enamel pot that has a lid and cover with a dish towel and set aside to prove until nearly doubled in size
  • Preheat the oven to 220° Celsius, place the lid on the pot, and place the pot into the oven to bake for 20 minutes
  • Remove the lid and leave to bake for another 15 minutes ***
  • Remove from the oven and brush the melted butter over the top
  • Turn the rolls out onto a wire rack, top side up, to cool completely

Notes

* if you want to make loaves, divide into 2, or make 8 rolls and 1 loaf.
** shape into a large rectangle, brush with melted butter and place into a lined loaf tin.
*** bake for 35 minutes if using a loaf pan
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12 thoughts on “Sourdough Cranberry Nut Rolls

  1. Berries, nuts, seeds and sourdough . . . wish I could currently cook. I am not a baker but would surely love to try this 🙂 !

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