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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.