5 from 1 vote
Sourdough Hot Cross Rolls

Delicious hot cross rolls with the pleasant tang from the sourdough.

Course: Bread, Easter, Rolls, Sourdough
Servings: 6 servings
Ingredients
  • 2 cups  sourdough starter
  • 7 cups  unbleached all-purpose flour + extra for kneading
  • zest of 2 large oranges
  • zest of 1 lemon
  • 3 tablespoons  sugar
  • 1 teaspoon  ground cardamom
  • 2 teaspoons  ground cinnamon
  • 1 teaspoon  nutmeg
  • 1/4 teaspoon  ground cloves
  • 1/2 teaspoon  ground allspice
  • eggs
  • 1/4 cup  honey
  • 1 cup  whole milk
  • 1 cup  water
  • 1 1/2 cups  dried fruit; currants, dried cherries, raisins, dried cranberries, etc.- soaked in warm water for 10 minutes then drained
  • 1 teaspoon  sea salt
  • 4 1/2 tablespoons  unsalted butter, softened and cut into cubes
Directions
  1. Place the sourdough starter, flour, zests, sugar, and spices in a large bowl or in the bowl of an electric mixer. Lightly beat the eggs with the honey, milk and water, then add to the sourdough/flour mixture. Mix until completely combined and a very sticky dough has formed. Cover and let sit for 20 minutes.

  2. Mix in the fruit and the salt. The dough will be a rather wet dough, but resist the urge to add more flour. Knead until the dough begins to look smooth and shiny, about 20 minutes by hand or 10 minutes with the mixer.
  3. Add in the cubes of butter, one at a time. The kneading action will incorporate it and create a rich dough. Knead until all the butter is fully incorporated, once again resisting the urge to add more flour. Remember too little flour is better than too much flour! The final dough should be very soft, but not at all sticky.

  4. Place the dough in a lightly oiled bowl and let it sit for 1 hour. After an hour, punch it down gently by folding it over on itself a number of times on a floured board, then place it back in the bowl to rise another hour.
  5. Divide dough into 24 pieces and shape each into a small roll. Place rolls in a buttered 9×13 baking dish, close but not quite touching. Leave at room temperature until doubled, about 2-4 hours.

  6. Bake in a 375 degree oven for 20-30 minutes until the rolls are golden.
  7. Cool rolls on cooling rack, when rolls are cool, make powdered sugar frosting. 

  8. In a small bowl combine 1 cup powdered sugar and 2 tablespoons milk until reach desired consistency. Make crosses on rolls. Serve on Easter.