Holidays are the best times for family traditions to be made and kept. This recipe of sweet dough is used to make two old time family favorites…Poppy Seed Roll which is a traditional Eastern European dessert and Walnut Roll which is popular in Slovak countries.

The dough for these sweet rolls is made using a sourdough starter. This dough is then fermented for up to 16 hours to break down the phytic acids so it is easier for your body to digest. Cold fermenting dough keeps the dough from getting a very sour taste.

Sourdough baking is not as difficult as it may seem. The key to a successful sourdough baking day is a mature starter. My starter, pictured below, is over 11 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.

These sweet roll slices are very tasty served with a cup of tea or coffee for a morning or afternoon snack. They freeze very well which is so handy.

The place where I grew up had 2 large walnut trees in the front yard. I spent many a day picking up walnuts by the bushels to store for winter when we would crack and shell them. I miss those old walnut trees but a friend of mine does keep me well supplied with walnuts.

There are two types of walnuts, Black Walnuts and English Walnuts. Black Walnuts have a hard shell on that dyes your hands black and is very hard to get off. The walnut meat need sto be picked out of the shell with a little pick. These are ore strong and bitter tatsing. English Walnuts are more like pecans in which they are easy to shell and the walnut meat falls out of the shell. This is the kind I use in baking and for fresh eating.

Sourdough Sweet Bread with Poppy Seed or Walnut Filling, THM XO

• Sweet Roll Dough:
• 1 cup water
• 1 cup active sourdough starter
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 tablespoon honey
• 2 1/4 cups White Whole Wheat Flour
• 1 tablespoon vital wheat gluten
• 1 1/2 teaspoons mineral salt
• Poppy Seed Filling–makes 1 roll, double if you want to make both rolls with this filling
• 1/2 cup poppy seeds, ground
• 1/4 cup cream
• 1/4 cup almond milk
• 3 tablespoons Gentle Sweet or Brown Sugar Sweetener
• 1 egg, beaten
• 1 1/2 tablespoons butter
• Walnut Filling–makes 1 roll, double if you want to make both rolls with this filling
• 1 1/2 cups walnut pieces, ground fine
• 1/3 cup Brown Sugar Sweetener
• 2 tablespoons butter
• 2 tablespoons heavy cream
• Bread Dough: In a mixing bowl, combine water, sourdough starter, butter, vanilla, honey,  White Whole Wheat Flour, and vital wheat gluten,. I use my Danish Dough Whisk to mix the dough. Allow the dough to rest for 15 minutes. Add salt. Mix the dough again. Cover the dough and allow it to rest on the counter for one hour. Uncover and do a set of stretch and folds. Repeat three times. After the last stretch and fold; you can place the dough into the fridge for 10-12 hours.*
• Poppy Seed Filling: Grind poppy seeds in a coffee grinder or blender. In a 1 quart saucepan combine poppy seeds, cream, milk, Gentle Sweet, egg, and butter. Simmer over medium heat until mixture is thickened or 3-4 minutes; stirring continuously. Set aside.
• Walnut Filling: In a small bowl combine walnuts, sweetener, butter, and cream.
•  Assembling the braid: Divide the dough into 2 pieces. Dust your working surface with brown rice flour or sprouted flour. Roll 1 piece of the dough into an 8 inch by 14 inch rectangle. Spread the desired filling over the dough. Roll up like a log. Seal in edges. Lay the roll seam side down on a baking sheet. Repeat with remaining dough and filling. Allow the rolls to rise for 30 minutes.
• Baking: Preheat the oven to 350 degrees f. Bake the rolls for 25-28 minutes or unitl an internal temperature of 200 degrees. Cool. 2 Sweet Rolls.
• *One of the reason I like to refrigerate the dough is that cold dough is so much easier to handle when making the rolls.

Poppy Seed Filling: Grind poppy seeds in a coffee grinder or blender. In a 1 quart saucepan combine poopy seeds, cream, milk, Gentle Sweet, egg, and butter. Simmer over medium heat until mixture is thickened or 3-4 minutes; stirring continuously. Set aside.

Divide the dough into 2 pieces. Dust your working surface with brown rice flour or sprouted flour.

Roll 1 piece of the dough into an 8 inch by 14 inch rectangle. Spread the desired filling over the dough.

Roll up like a log. Seal in edges. Lay the roll seam side down on a baking sheet. Repeat with remaining dough and filling.

This post has affiliated links, if you purchase items through these links, I receive a few pennies but your price doesnt change.

AMAZON

Montana Whole Wheat Flours are the best. I use Praire Gold in most of my baking. It ia hard whiet spring wheat and we love the taste of it.

sprouted flour

Poppy seeds

Parchment paper is a baker’s friend. It keep your baking sheets clean and your food doesn’t stick.

A bench knife is one of my favorite tools. You can use it to scrape the counter or cutting board clean or use it to cut and transfer dough. I love it.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Sourdough Sweet Rolls with Poppy Seed or Walnut Filling

Course Dessert

Prep Time 35 minutes

Cook Time 28 minutes

Servings 20 slices

Author Glenda Groff

Ingredients

• weet Roll Dough:
• 1 cup water
• 1 cup active sourdough starter
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 tablespoon honey
• 2 1/4 cups White Whole Wheat Flour
• 1 tablespoon vital wheat gluten
• 1 1/2 teaspoons mineral salt
• Poppy Seed Filling–makes 1 roll double if you want to make both rolls with this filling
• 1/2 cup poppy seeds ground
• 1/4 cup cream
• 1/4 cup almond milk
• 3 tablespoons Gentle Sweet or Brown Sugar Sweetener
• 1 egg beaten
• 1 1/2 tablespoons butter
• Walnut Filling–makes 1 roll double if you want to make both rolls with this filling
• 1 1/2 cups walnut pieces ground fine
• 1/3 cup Brown Sugar Sweetener
• 2 tablespoons butter
• 2 tablespoons heavy cream

Instructions

1. Bread Dough: In a mixing bowl, combine water, sourdough starter, butter, vanilla, honey,  White Whole Wheat Flour, and vital wheat gluten,. I use my Danish Dough Whisk to mix the dough. Allow the dough to rest for 15 minutes. Add salt. Mix the dough again. Cover the dough and allow it to rest on the counter for one hour. Uncover and do a set of stretch and folds. Repeat three times. After the last stretch and fold; you can place the dough into the fridge for 10-12 hours.*
2. Poppy Seed Filling: Grind poppy seeds in a coffee grinder or blender. In a 1 quart saucepan combine poppy seeds, cream, milk, Gentle Sweet, egg, and butter. Simmer over medium heat until mixture is thickened or 3-4 minutes; stirring continuously. Set aside.
3. Walnut Filling: In a small bowl combine walnuts, sweetener, butter, and cream.
4. Assembling the braid: Divide the dough into 2 pieces. Dust your working surface with brown rice flour or sprouted flour. Roll 1 piece of the dough into an 8 inch by 14 inch rectangle. Spread the desired filling over the dough. Roll up like a log. Seal in edges. Lay the roll seam side down on a baking sheet. Repeat with remaining dough and filling. Allow the rolls to rise for 30 minutes.
5. Baking: Preheat the oven to 350 degrees f. Bake the rolls for 25-28 minutes or unitl an internal temperature of 200 degrees. Cool. 2 Sweet Rolls.

6. *One of the reason I like to refrigerate the dough is that cold dough is so much easier to handle when making the rolls.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits, Baker Kits, and more.