sourdough sweet rolls with nuts

Pistachio Walnut Cinnamon Cardamon Rolls | bake 375F 35-45 minutes 

 

The dough needs to be prepped the night before and left on the counter covered for 12 hours or if summer place into the fridge and take out in the morning. 

DOUGH
115 g butter - make sure it's cold or frozen
300 g AP flour 

100 g sourdough - starter discard or fed  
1 cup (240 g) milk or half and half

1 egg beaten
25 g sugar  
1 teaspoon kosher salt

*1 ½ teaspoon baking powder - wait till the next day after fermenting overnight

 

FILLING 

1 cup brown sugar
2 tsp ground cinnamon

2 tsp ground cardamom 

1 cup pistachios 

1 cup walnuts 

pinch of salt 

4 tablespoons butter melted - I (used a soft butter olive oil and spread it on)

GLAZE

1 cup powder sugar 

1 tsp rose water - or other flavors: vanilla extract, orange blossom water, almond extract 

2-3 tbsp hot water or milk

Prep dough the night before.

take the butter and grate it into a bowl. 

add the flour and cut the flour and butter together. 

Or place into a food processor and pulse a few times to make the butter pea size.

In a separate bowl add the starter, milk, egg, sugar, and salt and mix to combine. 

Next, pour the mixture into the bowl with butter and flour and mix to combine - it will be thick. 

cover the bowl and leave it on the counter till the next morning (or in the fridge if it is summer and hot)

NEXT DAY_________________________

  

add the 1 1/2 tsp of baking powder into the dough mixture, work it in till absorbed. 

to do this i just give the dough a few folds. 

in a food processor add the filling ingredients except for the butter. 

process the mix until the nuts are of the desired size - I like them a large mince. 

on a rolling/ cutting board dust the board with flour - do not be afraid of too much flour. 

roll the dough out to 1/4" thick then spread the butter over the top then add the filling and spread it evenly across the dough. i have also added the sugar, cinnamon and cardamom to the butter and sprinkled it over the dough. not rocket science and it all works. 

Start to roll the dough into a circle on the long edge, use a bench scraper to help roll it up. 

once the log has formed cut 1 1/2" slices and place them into a parchment-lined large cast iron pan or any round pan you have. i used a #10 cast iron which was a little tight. 

place the rolls into the pan and try to leave some room between the rolls to rise. 

bake 35-45 minutes on 375F or golden brown on top.

this past bake I baked them for 45 minutes since they were a little too tight in the pan and looked a little doughy at 35 minutes.

make the frosting - in a bowl add the powder sugar stir in the flavor and hot water and mix - keep mixing to get out lumps. if you want a thicker frosting back out some of the water, thinner frosting add a little more in tsp at a time. 

take the rolls out wait a few minutes and add the frosting.