Sourdough Cranberry Nut Rolls
This is an overnight recipe so keep that in mind if you make these
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
** 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