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Sourdough Rhubarb Sweet Rolls.

These sticky and delectable sourdough rhubarb sweet rolls are the Spring treat in my house. The tart rhubarb filling, along with the yeast-like, buttery, sourdough roll make for a perfect afternoon treat as the days get warmer. You can easily make them with fresh or frozen rhubarb. Get ready for a mouthwatering from scratch sourdough recipe!

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For this recipe you’ll need

Here’s How To Make My Sourdough Rhubarb Sweet Rolls.

Here’s The Process

Make the dough.

Make the jam.

Roll the dough out and fill it.

Use floss to cut 12 even rolls.

Bake and serve!

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Sourdough Rhubarb Sweet Rolls.

These sticky and delectable sourdough rhubarb sweet rolls are the Spring treat in my house. The tart rhubarb filling, along with the yeast-like, buttery, sourdough roll make for a perfect afternoon treat as the days get warmer. You can easily make them with fresh or frozen rhubarb. Get ready for a mouthwatering from scratch sourdough recipe!
Print Recipe
Prep Time:50 minutes
Cook Time:25 minutes
Ferment time:14 hours
Total Time:15 hours 15 minutes

Equipment

  • digital scale
  • stand mixer
  • glass bowl
  • 9 x 13 baking sheet
  • unflavored dental floss

Ingredients

Make the dough

    For the pre ferment

    • 114 grams slightly warm water
    • 138 grams sourdough starter
    • 83 grams all purpose flour
    • Preferment
    • 14 grams butter
    • 42 grams honey
    • 6 grams salt
    • 187 grams whole milk
    • 344 grams all purpose flour

    For the rhubarb rolls

    • 2 ½ cups sliced rhubarb
    • 1 tsp vanilla extract
    • ½ cup brown sugar maybe ¾
    • 2 tbsp lemon juice
    • 1 tbsp arrowroot powder
    • 1 tbsp filtered water to mix with arrowroot powder
    • ½ stick salted butter ¼ cup

    Instructions

    Make the dough

    • Mix the pre-ferment of sourdough starter, flour, and water up 8-24 hours before you want to bake. I like to mix mine in a glass weck jar #743 that I use for my sourdough starter.
      (The longer beforehand, the more sour your end product will be.)
      If you plan to mix the dough in the morning, you can make it the evening before.
      Let sit on the counter.
    • Melt butter, honey, and salt on low heat in a small saucepan.
      Once it's melted and combined, turn off the heat, add your milk, and stir to combine.
      By your finger…you should be able to comfortably hold it in for 10 seconds, it should be no more than 105F.
    • Add the slightly warm liquid to your mixer bowl (or bowl you plan to mix the dough in) and add your pre-ferment.
      Add your flour and mix the dough.
      This dough takes a lot of kneading so that it will be light- my stand mixer kneads on low for 13 minutes or so. The last minute or two adjust the speed up a couple of notches to get the dough to pull together into a ball.
    • If the dough sticks to the bowl or your hands, add a little more flour, but try not to add too much. The dough should be soft and slightly sticky.
      Wet your hands if it starts to stick to you while removing it from the stand mixer.
    • Cover your dough with beeswax wrap or plastic wrap or use a dough tub with lid and let rise 2-3 hours on the countertop until it looks like it's just about doubled in size.
    • Next, Punch your dough down, and give it a few kneads. Now put the lid on your dough tub (or cover with wrap) and let it rise again for 2-3 hours or until doubled.
      To test if your dough has doubled, poke your finger into the dough. If the dough springs back- it needs to keep rising. If the dough stays indented- move on to the next step.
      Once it has doubled, place it in the fridge for 30 minutes to stiffen up before rolling the dough out.

    Make the rhubarb jam

    • Slice rhubarb into thin strips. Place in a saucepan with brown sugar and lemon juice.
    • Cook over medium heat until breaking apart, roughly 8-10 minutes, stirring often.
    • Mix the arrowroot and water together and whisk it into the pot, to thicken the jam. Cook for 2 more minutes. Remove from heat and stir in the vanilla.
    • Let cool it cool and then place it in the fridge for at least 30 minutes.

    Make the rolls

    • Turn the dough out onto a lightly floured countertop. Roll out into a rectangle that is 1/4 inch thick and roughly 16 x 11 inches in length.
    • Spread softened butter out across the dough, leaving a 1 inch border.
      Next spread ½ cup of rhubarb jam out over the dough, again leaving a border.
    • Roll dough up cinnamon roll style and pinch the seams together to seal.
      Use dental floss or a sharp knife to cut 12 even rolls.
      Place the rolls into a parchment-lined 9 x 13 inch baking sheet.
      Using a pastry brush or spoon, spread a small amount of jam over the tops of the rolls (2 tsp).
      Set aside to rise again in a warm place for another 30 – 45 minutes.
    • While the sourdough rhubarb rolls are rising, preheat the oven to 350 degrees.
      After the final rise, bake for 20-25 minutes or until light golden brown.
      Remove from the oven and allow to cool 5-10 minutes. Best served fresh or warmed again to serve the next day!
    Course: Bread, Breakfast, Dessert
    Servings: 12 rolls
    Author: Healthy Elizabeth

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