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Sourdough Resurrection Rolls, THM E, Sf

Course Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 18 minutes
Fermenting Time 7 hours
Servings 20 rolls
Author Glenda Groff

Ingredients

  • Dough:
  • 1 cup active sourdough starter
  • 3/4 cup water
  • 2 egg whites
  • 1 tablespoon butter melted
  • 2 tablespoons honey
  • 1/4 cup fat free Greek Yogurt
  • 2 cups white whole wheat flour
  • 1 teaspoon vanilla
  • 1 tablespoon Vital Wheat Gluten
  • 1/3 cup King Arthur Bread Flour
  • 1 teaspoon salt
  • 1/2 teaspoon yeast optional*
  • 20 sugar-free marshmallows
  • 1/2 cup Brown Sugar Sweetener Substitute
  • 1 teaspoon cinnamon

Frosting:

  • 1 ounce cream cheese
  • 1 1/2 tablespoons water
  • donk THM Stevia

Instructions

  1. Mixing the dough with a mixer: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in mixer bowl. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix for 3 minutes. Place in a greased bowl and cover with a lid. Let rise 6 hours, kneading down if necessary.
  2. Mixing the dough with a Danish Dough Whisk: Mix starter, water, egg whites, butter, honey, Greek Yogurt together in large bowl using you dough whisk. Add White Whole Wheat Flour,  vital wheat gluten, and vanilla. Mix well. Add King Arthur Bread flour, salt and yeast. Mix until you have a shaggy mass. Allow dough to rest for 1 hour. Do one set of stretch and fold…taking one side of the dough, stretching it, and folding into the center. Repeat with the other side. Allow dough to rest for an hour. Repeat the stretch and folds one more time. All the dough to ferment for a total of 6 hours counting from the time you mix it until you shape the rolls.
  3. Shaping: Spray a muffin tin with PAM Butter Spray. Mix the sweetener and cinnamon together. Set aside. Divide the dough into 20 pieces. Flatten one piece of dough. Place 1 teaspoon sweetener mix in the center of the dough. Place a marshmallow on the sweetener and wrap the dough around sealing the edges. Place in greased muffin pan. Repeat until all the dough is used. Allow the rolls to proof until puffy.
  4. Baking: Preheat the oven to 350 degrees F. Bake the rolls for 18-19 minutes. Remove from the oven and cool.
  5. Frosting Glaze: Blend cream cheese, water, and sweetener until smooth. Drizzle over rolls.
  6. *I add just a bit of Instant yeast to this dough. I think it just helps give a better rise.