Have Discard? Make Sourdough Breakfast Buns or Rolls
This recipe is a version of one I use for hot cross buns at Easter and, instead of just raisins or currents, I add other dried fruits and nuts. I sometimes drizzle the baked buns with an orange icing and other times just dust them with powdered sugar. The buns are soft, just a bit sweet, and studded with dried fruit and nuts. Try the buns for a special breakfast or with coffee or tea. Enjoy!
Sourdough Breakfast Buns or Rolls -- Makes 24+
2 cups of sourdough starter
2 cups of white whole-wheat flour
1/4 cup of canola oil
1/4 cup of dark brown sugar
1/2 cup of water
1-2 teaspoons of grated orange zest
In a large bowl, mix together the starter, the white whole-wheat flour, the canola oil, the dark brown sugar, the water, and the orange zest until well combined. Let the mixture sit for at least an hour or up to half a day until it rises at least a little. Then add:
1/2 cup of all-purpose flour
2 1/2 teaspoons of salt
1/2 cup of dried cranberries
1/2 cup of chopped dried apricots
1/2 cup of chopped dried dates
1/2 cup of golden raisins
1/2 cup of chopped almonds (preferably toasted)
Stir the mixture with a wooden spoon and then use your hands to knead in 1/2 cup more all-purpose flour gradually. You can knead the dough in the bowl or on a lightly floured counter, if you'd prefer. The dough should be slightly damp but not sticky. Tear off bits of dough a little larger than golf balls and roll them into balls. Place the balls on baking sheets coated with non-stick cooking spray or lined with parchment. Spray the tops of the buns with non-stick cooking spray and cover the buns with plastic wrap. Let the buns rise for 2-3 hours. Dust the tops of the buns lightly with cinnamon (don't add the cinnamon to the dough, as it will inhibit the rising process) and bake the buns in a preheated oven at 350 degrees for about 15 minutes or until barely golden. Let the buns cool first if you want to decorate them with icing crosses, or ice them warm if you want a frosting glaze. Or let the buns cool a little and dust them with powdered sugar.
2-3 tablespoons of orange juice
1 tablespoon of butter
2 - 2 1/2 cups of confectioners' sugar
Heat the orange juice and butter in a microwave-safe bowl until hot and the butter melts. Beat in the confectioners' sugar gradually until the frosting is smooth and the consistency you like. If the icing hardens up too quickly, zap it in the microwave for 15-30 seconds, and stir it well, or dribble in a little more orange juice--a teaspoon at a time--and stir the mixture again.