Alice in Wondoughland, my sourdough started, had gone into hiberation for a few weeks whilst I was in Germany, but she’s all thawed out and ready to rise again! First up: these super fluffy Honey Cinnamon Sourdough Brioche Sweet Rolls. Definitely something to have for breakfast, but not nearly as sweet or sugar-overload like a cinnamon bun (don’t get me wrong; I love those too, just in a different way. Great fresh out of the oven with a bit of butter.
Ingredients
for the dough
3 1/2 cups all-purpose flour
1/4 cup dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (113 grams) ripe sourdough starter
1 cup milk, warmed to between 100-110F
1/4 cup unsalted butter, melted
1/4 cup dark honey
1 egg, lightly beaten
1 egg yolk, mixed with 2 tablespoons milk, for egg wash
Directions
Combine flour, salt, cinnamon and brown sugar in a mixing bowl. Make a well in the middle. Heat milk and butter, combine with your sourdough starter, and pour into the well. Add egg and honey and mix until fully combined. Turn out onto a well-floured counter and knead until you have cohesive dough. It should be a fairly soft and supple dough. Set aside in a warm, draft free place for a couple of hours in a greased bowl until it has doubled in size.
Divide dough into 12 equal balls, each weighing approximately 3 ounces. Cup the dough ball in your hand and roll on the counter, seam side down, so that you have a taunt ball. Place on a parchment or silpat lined baking sheet, or if you want to make a flower, like I did, in a tube pan. Repeat with remaining buns. Let rise, covered with a clean dishtowel, while the oven heats.
Heat oven to 375F. Once the oven is ready, brush the rolls with the egg wash mixture, before sliding into the oven and baking for 25-30 minutes. Let cool on the baking pan. Can be served warm or at room temperature.
