Jennifer Blacklock

I’m still amazed at the amazing flavor that comes from just flour, water, and salt in a classic sourdough loaf, but sometimes you want to make more than a regular loaf. This recipe for a sweet sourdough bread is perfect for soft dinner rolls, special-occasion challah, real-ingredient cinnamon rolls, and anything else you’d want a sweet dough for! The sourdough aspect makes these treats digestible and nourishing while still soft and delicious!

Ingredients:

4 cups flour

1/2 cup sourdough starter

1 cup milk

1/2 cup butter- softened (or coconut oil or avocado oil)

2 teaspoon salt

2 tablespoons sugar (or honey)

2 eggs

Instructions:

Prepare dough:

8-12 hours before you want to bake, mix all your ingredients and knead well (or use a stand mixer) until you have a smooth dough. (If too dry, add a splash more milk, if too sticky, add flour as needed)

Bulk rise/ferment:

Let ferment for 8-12 hours (overnight is my preference) at room temperature or 24 hours in the fridge if you prefer (I always do room temp, yes, even with the cold ingredients)

Shape:

Rolls:

Split dough into 9 equal parts, fold/roll into balls

Challah:

Split dough into 3 parts, connect all three at one end and braid, carefully lifting one side over the center, then the other side over the new center, until finished, then pinch the ends together.

Cinnamon rolls:

Roll dough into a rectangle about 1/2 inch thick. Generously spread with softened butter and sprinkle with cinnamon and sugar. Roll lengthwise; cut roll into sections about 1 1/2 inches think. 

Second rise: 

Let rise (covered) 1-2 hours or until puffy

Bake:

Bake at 350° until golden brown (about 20-30 minutes)

Let me know in the comments what recipes you make with this sweet sourdough bread recipe!