Sometimes you want to make cranberry rolls, but QFC doesn't have any frozen cranberries that you can find. You are busy and tired and want to go home, but you also want to bake some tangy rolls. You sigh and instead buy some frozen cherries because they are also a sour berry. Life is like that sometimes.
Stats
Makes: ~12 rolls
Time: ~8 hours
Ingredients:
- 400g of cherry mead and trub ( approximately 1/3 trub) or just water if you are not making cherry mead on the regular, if you use water, maybe add in some more cherries.
- 200g sourdough starter, but using more is probably fine
- 200g water
- 1000g flour
- 200g rye flour
- 200g pie cherries
- 20g Salt
Instructions
Whisk the wet stuff, starter, salt and cherries, together until it froths, yeast love oxygen. The only thing yeast likes more that oxygen is eating dead yeast.
Put all the dry stuff on top of the wet stuff.
Put it in your stand mixer with the dough hook, set it on 2 and then let the kneading begin. Have it be kneaded until it can do the window-pane thing or until you can't stand the noise anymore and want to move on with your life.
Prove it in the oven for 6 hours give or take. It should double in size. If you're me, you will find it hard to know when that is. Such is life. If you've never proved anything in the oven, set it on it's lowest (170F), put a tray of water in there, wait until it gets up to temperature, turn it off and then put your dough in.
Take it out and shape it into 12 identically sized rolls approximately ~185g each in weight. You probably don't need to be this exacting. I made my rolls ~200g grams each. This adds up to more than the total mass of the ingredients. Take that physics!
Knead each proto-roll and shape them until you are satisfied with its ball like nature. Put each of Them on a parchment paper topped baking tray. If you don't use parchment paper, you probably should. It is basically cheating.
Review:
Girlfriend approved - I did knock on them and they seemed good
-Sami
