Cinnamon rolls. Well, cinnamon rolls and crepes. On account of because June’s Sourdough Surprises task was crepes and all of a sudden it was well past June 20th, and I’d managed to not carve out 5 minutes to make them, even though I’ve pinned two sourdough crepe recipes over the past several months. One of them was Flowerdough Crepes. So pretty! I even bought pansy plants. And then the pansies sat in the flat to be planted for a long time and shriveled up. So those beauties are going back on the to do list for some other time. The other was quite possibly the easiest recipe utilizing sourdough I’ve come across. Filled with cherries from a local farmstand and topped with some residual coconut cream discovered in the fridge, and these turned into a perfectly satisfactory weekday breakfast.
Since it’s been almost a year (unacceptably too long) since I made Joy the Baker’s cinnamon rolls from her cookbook (they were outstanding), I decided to stick with straightforward flavors with no embellishments. Just like the recipe I followed, I skipped the raisins because Clara doesn’t love them in her baked goods. The 36 hour process for these bad boys was a feat in and of itself. It wasn’t the length of time that presented a challenge. It was finding a chunk of time with three consecutive 12ish hour intervals that I would be able to attend to my fermentation science experiment. For me, this recipe made a lot more than the 12 1-1.5 inch rolls I read about. I am happy to report that I have two more pans worth in the freezer.
This is the biggest bowl we own, and it’s full. That’s some poofily risen dough. That never happens for me.
Both Clara and Andy asked if there were raisins in the finished product. My hypothesis is that the long fermentation period gave the rolls a sour-hint-of-raisin-sort-of-vibe. I probably should have put them in the fridge for the final rise like I was instructed, but the windows were open, and there was a cool breeze. Cool breeze midsummer is not the same as a refrigerator.