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Sourdough Caramel Rolls Recipe

Ingredients

  • 2 Tablespoon butter
  • 1/2 cup milk I warm the milk and butter up, just enough to melt the butter
  • 1 3/4 cups flour
  • 1 Tablespoon vanilla
  • 1 cup sourdough starter which has been feed in the last 8 hours and is ready to use
  • 1/4 teaspoon salt
  • 1 Tablespoon sugar I leave this out, so optional
  • 1 Teaspoon cinnamon to be used when dough is rolled out

Instructions

  1. I used an Organic All-Purpose Flour, but you can substitute any flour you would prefer.
  2. Mix together flour, vanilla, salt and add in the melted butter, milk, and sourdough starter. Mix together well. You will have a stick consistency dough.
  3. Let this mixture sit together overnight or on your countertop, covered with a towel, for at least 6-12 hours.
  4. So, when the dough is ready, I use a 12 inch cast iron pan to do the following. I use my cast iron to bake the rolls in, so I use the same pan for it all. If you want plain rolls, you can omit the caramel step.

  5. After the sitting (souring) time is done, in a 10-12 inch cast iron pan, melt together: 1/4 cup butter, 1/2 cup heavy cream, and 1/2 cup brown sugar.

  6. Let it come to a boil and boil for 1-2 minutes.
  7. In the meantime, take your dough and roll it out in a rectangular shape. It will be soft dough and I can usually just pat it out to desired shape. You will now add your 1 T. cinnamon to cover the dough. Roll up your rectangular and cut your rolls from this. Use a serrated knife, as with the soft dough, they are a little bit harder to slice through.
  8. Place rolls in caramel sauce in your cast iron (or a plain greased pan, if you don’t want caramel sauce).
  9. Since your caramel sauce is hot when you place the rolls in it, your rolls will rise up within an hour or so.
  10. I bake mine, in the cast iron skillet, at 350 for 30 minutes.