These little rolls or buns are one of my favorite sourdough treats--soft, a little sweet, and studded with juicy-tangy golden raisins. Orange zest adds additional flavor to the sourdough rolls or buns, and a dusting of powdered sugar dresses them up as well as adding a touch more sweetness--without having to make a glaze. The rolls/buns are easy to make, and call for ingredients that aren't hard to find. If you don't have golden raisins, regular, black raisins or dried cranberries are fine. This is an adaptable recipe! I like the rolls/buns as a special dinner treat and for breakfast. The rolls/buns also are perfect for a snack and alongside your tea or coffee. Enjoy!
Sourdough Orange-Raisin Rolls or Buns -- Makes 9-10
1 cup of sourdough starter/discard
1 large egg
1/3 cup of canola oil
1/3 cup of sugar
Grated zest of a large orange
1/4 cup of milk
1/2 cup of golden raisins
1 cup of flour (white whole-wheat or all-purpose)
In a large bowl mix well all of the ingredients listed above. Loosely cover the bowl with plastic wrap and let the mixture sit for at least an hour (I usually let mine sit for 4-5 hours, and it's fine). Stir down the mixture and add/knead in:
1 cup of all-purpose flour
1 teaspoon of salt
Knead the dough for 3-5 minutes, adding 1/4 cup or so of additional flour if the dough seems too sticky to knead well. The dough should be a little moist to the touch but not excessively sticky. Line a baking sheet with baking parchment. Divide the dough into 9-10 pieces and roll each piece into a ball. Place the dough balls on the prepared baking sheet and flatten the balls slightly with your hand--just enough so they won't roll (you don't want them later rolling off the baking sheet and onto the floor of the oven, trust me on this!). Spritz the tops of the dough mounds with a little non-stick cooking spray and loosely cover them with plastic wrap. Let the dough mounds rise for a few hours or until they increase in size by about a third. Preheat the oven to 350 degrees. Bake the rolls/buns for 16-20 minutes or until lightly browned. Let the buns cool on their baking sheet for a few minutes before removing them to cool completely. Dust the buns with a little powdered sugar before serving them, glaze the buns, or serve them plain.