Saturday, July 24, 2010

Caramel Coffee Walnut Rolls with Sourdough Starter

Coffee scrolls have always been hubby's favourite for morning or afternoon tea...
So I decided to make some, only this time, I'm trying to use the sourdough starter... To save my self some work with the running caramel and I can get in as much as I can, I actually made the rolls into individual muffin tray lined with baking paper.

80g 100% hydrate Sourdough starter
300g plain flour
50g extra flour
½ tsp Bi-carb soda
1 tsp salt
2 tbsp sugar
30g butter - melted
1 cup milk
Extra water.
Extra olive oil

Caramel Walnut Coffee Mix
75g butter
75g brown sugar
50g crushed walnut
1 tsp instant espresso
1 tsp cinnamon and all spice
Wash1tsp sugar
¼ cup boiling water
¼ tsp gelatine

Mix dough the night before with starter, plain flour, bi-carb, salt, butter, milk and add extra water if needed. Make a very soft dough, knead till elastic. Add a bit of olive oil in container so the dough won't stick to the sides, cover and wait for the dough to prove.

In the morning, put dough on floured base (extra flour & Sugar), knead well for 5 minutes (which is all what I can spare on every morning before I go to work), and set to prove again.

Once dough is proved – it’s not using a lot of starter, so it’s slow in proving and this is what I want when rushing in and out of home..

Spread out on the work bench and roll it into 1cm thick big squares, and cut into squares as you desire, make them bigger or smaller. Melt butter, mix with the coffee caramel walnut ingredients – the brown sugar, coffee, spices. Roll the filling with the dough squares and make a twist, you can spread the whole lot of walnut caramel mix on the big square before cutting and make into scrolls, however I found the twist will be easier if I don’t want to lose the filling.

Set again to prove for 2 hours, brush with wash, and bake in 190C oven for 15-20 minutes.

Top with coffee Icing when cooled down a bit:
1.5 cup icing sugar
2tbsp boiling water
30g melted butter

Mix well and drizzle over the rolls.

Thanks for the support of yeastspotting!


  1. They look scrumptious! How did the coffee and sourdough work together?

  2. I don't usually use sourdough for sweet breads... this is just an experiment and I used bi-carb soda to offset the acidity...
    They are quite nice, but normally, I'd use the direct method for sweet rolls.