Sourdough Cinnamon Rolls

I know what you’re thinking! The first reaction to sourdough cinnamon rolls is “Ugh! I don’t think that goes well together!”. I thought the exact same thing, but the more I thought about it, the more I came around. I mean, I’ve used my sourdough starter in cakes before. Why couldn’t it work for cinnamon rolls?

This recipe was also very easy. I started these rolls at about 4pm on a Saturday. I followed all instructions, and let the second rise happen overnight. When I woke up Sunday morning, the dough had risen beautifully and was ready and waiting to be rolled out and filled with gooey cinnamon filling.

Like I said, this recipe was very easy. I also found the recipe off of Pinterest, and they have wonderful options, so I was excited! The original recipe is found here. It wasn’t that time consuming, and the results were beautiful! I’d say that’s a win-win situation!

Holy man these were good! The sourdough becomes very subtle, but definitely adds something to the dough. The slight tang of the sourdough with the sweetness of the cinnamon and the the sugar? Oh yes. These are AWESOME!

Considering I’m always on the lookout for new ways to use my sourdough starter, I’d say this is a solid choice. I’ve been making tons of sourdough crackers lately (link here), and I wanted to change it up a bit. I mean, I love to snack on those freakin’ addictive crackers, but I wanted to satisfy my sweet tooth, and did I ever!

Ingredients

Yield: 16-24 cinnamon rolls, depending on how big you cut them

For the dough:

1 c. sourdough starter
1 tsp. salt
½ c. sugar
1/3 c. butter, melted and cooled
2 eggs
¼ c. warm milk
1 tsp. yeast
3-4 c. flour

For the filling:

5 tbsp. butter, softened
1 tsp. vanilla
½ c. brown sugar
1 tbsp. cinnamon

For the frosting:

1 c. icing sugar
1 tsp. vanilla
2 tbsp. milk

To make the dough, add the sourdough starter, salt, butter, sugar and eggs to the bowl of a stand mixer fitted with a dough hook. Combine.

Add yeast to the warm milk, mix in and allow to sit for 5 minutes, or until foamy. Once foamy, add the milk and yeast mixture to the starter mix. Combine again.

With the mixer on low, gradually add the flour, 1 cup at a time (when you get to 3 cups, add a small amount at a time. Mine only took about 3 1/3 cups of flour). Dough should be in a soft ball, that is not sticky.

Turn out onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and allow to rise until doubled (2-3 hours).

Punch down, and allow to rise again (I let the second rise happen overnight).

Punch down again, turn out onto your work surface and with a rolling pin roll out into a large rectangle.

Preheat the oven to 400°F. In a small bowl, mix the filling ingredients until smooth and cohesive. Spread over the dough evenly.

Roll the long side of the rectangle tightly, and keep rolling until the dough is a log. Using plain, unflavoured dental floss, cut the dough into 1-inch sections. Place in pie plates, and bake in the preheated oven for 10-15 minutes, or until slightly golden brown.

In a small bowl, whisk together the frosting ingredients until smooth. Drizzle the frosting over the cinnamon rolls. Serve warm.

Focaccia Bread

Well, if you know me, you know how much I love all things bread. I could never go carb-free, because, well, I love bread, pasta, cake, cookies, and basically everything in between.

I’ve had this recipe on my Pinterest board for a few years, and never got around to making it. You know how it goes. Other things to make, more exciting things. Well, finally, I decided to make this bread, and I don’t know why I waited so long!

It was a fairly easy recipe to make, the only thing that was difficult was waiting for the bread to rise! Still, it came out of the oven looking beautiful golden brown and smelling like heaven. The original recipe is here, and I didn’t change anything.

I know the weather is getting warmer, but I can’t resist baking on my days off. I guess it’s a form of stress relief. Either way, good things come of my baking, so I’ll keep at it!

Ingredients

Yield: 10-12 servings

1¾ c. warm water (110-115°F)
1 pkg. (2¼ tsp.) yeast
2 tsp. rosemary
2 tsp. thyme
1 tbsp. sugar
5¼ c. flour
1 tbsp. kosher or coarse sea salt, plus more for garnish
1 c. olive oil, divided

In a small bowl, mix the rosemary and thyme together.

In the bowl of a mixer fitted with a dough hook, combine the water, yeast, half of the spices, sugar, and half of the flour. Once the mixture has started to combine, stop the mixer, and add in the remaining flour, salt, and ½ c. of olive oil. Knead for 5-6 minutes, until smooth, and transfer to a lightly oiled bowl. Cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.

After the first rise, put the remainder of olive oil in a jelly roll pan and spread out evenly. Press the dough into the pan, using your hands to spread the dough out as evenly as possible, until it is spread out to the edges of the pan. With your fingers, create dimples all over the dough. Wrap the pan in plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.

Preheat oven to 425°F. Brush the bread with the olive oil in the pan, then sprinkle with the remaining herbs and sea salt. Bake until golden brown, 25-30 minutes. Remove from oven and let cool slightly before slicing and serving.

Lemon Loaf

Well, this humble lemon loaf serves as two milestones on the blog now. Firstly, this is my first post of 2017! Happy New Year everyone! I hope you were able to ring in the new year with loved ones, and that 2017 has been treating you well so far. I’m back to work now, and I have to say, I missed it. Sure, I loved having two weeks off, but by the end of the two weeks, I was going a little stir-crazy. I guess that’s what happens when you love your job!
Secondly, this lemon loaf post is my 100th post on the blog! How exciting! I’ve brought you 100 recipes so far, shared them with you all. I wanted to make a beautiful Pumpkin Chocolate Ganache cake for the 100th post, but cakes require lots of planning, and this lemon loaf just sort of came to be. These kinds of posts are all over the blog, the “I’ve been meaning to write a post and I just made something really good today, so why don’t I just put it on the blog?!” Either way, I am overdue for a cake recipe, and I am sure the cake I planned on will make an appearance soon. 🙂


This lemon loaf also got some rave reviews, and if you are a Lemon Loaf lover, this recipe is for you! Soft, moist loaf cake with a lemony glaze that is just right. I found the original recipe here, and the original author labelled it as “Better than Starbucks Copycat Lemon Loaf”. Well, I have to say, this lemon loaf is pretty darn good.

This Lemon Loaf is also so easy! It’s a one-bowl recipe, and can be whipped up in no time.

Go make some today! Chances are you have most, if not all, of the ingredients in your pantry!

Ingredients

Yield: 1 loaf

For the loaf:

3 eggs
1 c. sugar
1 c. sour cream or Greek yogurt
½ c. canola or vegetable oil
2 tbsp. lemon zest
1-2 tbsp. lemon extract (I put 2 tbsp.
1½ c. flour
2 tsp. baking powder
½ tsp. salt

For the lemon glaze:

1 c. icing sugar
3 tbsp. lemon juice (or slightly more or less, for consistency)

 

Preheat the oven to 350°F. Grease and flour a loaf pan, or coat with Miracle Cake Release.

In a large mixing bowl, add the eggs, sugar, and sour cream and whisk well until combined. While whisking, drizzle in the oil. Add in the lemon zest and lemon extract (and note that you CAN’T use lemon juice instead of lemon extract in the loaf cake – it will alter the flavour or consistency), and whisk again.

Add in the flour, baking powder and salt, and whisk until just combined. Some lumps in the batter is okay, you just don’t want raw flour that you can see in the batter.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 50-52 minutes, or until top is domed and a toothpick inserted into the center of the loaf comes out clean. I started checking the loaf around 45 minutes.

Remove from oven and allow loaf to cool in pan for 30 minutes before turning onto a wire rack.

Place a piece of parchment paper under the cooling rack, and in a small mixing bowl, whisk together the icing sugar and lemon juice. The more juice you add, the thinner the glaze will be, so don’t add it all in at once. I made a thick glaze that I had to help move across the top of the loaf cake and slowly drizzled down the sides.

Slice and serve. Store in an airtight container at room temperature.

Sourdough Burger Buns


I have been looking for so long for a good sourdough bun! I actually used these as the bun for a homemade beef dip that I made when Paul was working one night, but I was so happy with how these turned out!

I was able to use my starter right out of the fridge (bonus!!), and these buns were so good right out of the oven and slathered with butter (one of my favourite ways to eat a bun/my guilty pleasure bread confession… warm bun with melted butter? I’m there).

These buns also didn’t take that long to make. I was worried, because I had decided to make buns after the meat was cooking (I also cooked it from frozen though), and wasn’t sure what would take longer – the buns to rise and cook, or the frozen meat to cook to tender and done in the oven. Turns out, the buns took slightly longer, but not by much.

I found the original recipe here, and the only thing I modified was to add a teaspoon of active dry yeast. I wasn’t sure, like I said, if the buns would rise in time with just the starter, so I wanted to help the buns along. I changed this in the recipe below.

Ingredients

Yield: 8 buns

2 c. sourdough starter, fed or unfed
3 tbsp. butter
½ c. milk, lukewarm
2 eggs, beaten
1 tsp. salt
2 tbsp. sugar
1 tsp. active dry yeast
3 c. flour

In a mixer bowl fitted with the dough hook attachment, add the sourdough starter, butter, milk, eggs, salt, sugar and yeast. Stir together. Add flour, and mix until a cohesive dough forms. If the dough is sticky, add a bit more flour. If it is very dry, add a tablespoon or so of water until the dough becomes smooth and satiny.

Place the dough into a greased bowl and cover with plastic wrap. Let rise until doubled in size, about 1-2 hours.

Preheat the oven to 350°F.

Once risen, form the dough into tennis-ball sized buns, making sure to pinch closed any seams to make the buns as seamless as possible. (If you want, you can roll out the dough and cut rounds with a 4 inch cookie cutter and then do the rise.)

Place buns on a baking sheet lined with parchment paper or a silicone baking mat. Bake in the preheated oven for 15-18 minutes, or until the tops are golden brown.

If you want, you can give the buns an egg wash and sprinkle sesame seeds on top.

Homemade Pizza Crust


Now, I know that pizza crust isn’t a dessert. I have been mostly sticking to desserts on the blog, with the occasional savoury bread product. Now, there’s nothing wrong with desserts and bread, but pizza crust IS a bread product, and there is nothing like homemade pizza crust.

Cooked properly, and on a proper pizza stone, homemade pizza crust is the bomb. Fluffy, crispy on the bottom, browned nicely on the bottom and on the edges, this recipe isn’t too bread-like, but also isn’t too thin that you can’t enjoy it properly.

I have made pizza crust multiple times, and this recipe is awesome. Firstly, it makes enough for 2 pizzas. Secondly, it freezes beautifully. I actually doubled the recipe, so we were able to make one pizza, then freeze the other three portions to make pizza again.

When you make homemade pizza, as Annie says, be sure that you use a pizza stone. It makes homemade pizza that much better. If you use a pizza stone, however, you have to baby that thing! It must be placed in a cold oven, and preheated with the oven. Don’t EVER put a cold pizza stone in a hot oven – that’s how you crack and break it. Also, you have to let it cool completely in and with the oven. It may stay hot long after the oven, and what I usually do is leave the pizza stone in until the next morning, until I know it’s cool, then take it out of the oven and put it away.

Trust me – but trust Annie – she knows her stuff. In the post I linked you to she also includes a bunch of tips and tricks for pizza making.

P.S. Doesn’t that homemade pulled pork pizza look incredible?!?! Crust from scratch, Paul’s homemade pulled pork, a BBQ sauce base, with bacon and tons of cheese. Man, that pizza hit the spot!

Ingredients

Yield: Enough pizza crust for 2 medium pizzas or 4 calzones

½ c. warm water
2¼ tsp. yeast
4 c. (22 oz.) flour
1½ tsp. salt
1¼ c. water, at room temperature
2 tbsp. olive oil

In a liquid measuring cup, add the warm water, and sprinkle the yeast on top. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt. Measure the room temperature water into the liquid measuring cup with the warm water and the yeast. With the mixer on low, pour in the water/yeast mixture and the olive oil. Mix until cohesive, then switch to a dough hook and mix until the dough is soft and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat, and cover with plastic wrap and let rise 1½ – 2 hours.

After the rise, press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces, and form each piece into a smooth, round ball.

If you are freezing the dough, wrap in plastic wrap and place in a freezer bag. If you are using the dough, cover with a damp cloth and let the dough relax for 10-30 minutes.

As soon as the dough is relaxing, place a pizza stone in a cold oven and preheat oven to 500°F for at least 30 minutes. Transfer the dough to your shaping surface (I use a cutting board with parchment paper) and shape lightly with floured hands. Brush the outer edge with olive oil, and top the pizza as desired. Bake until crust is golden brown and cheese is bubbling, 8-15 minutes.