My very first cookbook came from my brother when I was 7 years old. It was a cookie cookbook and the inscription in his own hand indicates his hopes that this gift will really be a gift for him! I think I made every recipe in that book.
Years later, my preferences have shifted; while I still love sweets, I prefer those that are more subtle and let the flavor – rather than the sugar – shine. Sourdough starter can be used to leaven sweets as well as savory breads; this week I experimented with some flavors that I hope you’ll love.
My next door neighbor asked a while back if I ever made anything with matcha, something we both enjoy. I’ve been thinking about it ever since and this past week decided it was time to try it out. I mixed up a sweet roll filling with matcha, sugar, and coconut oil, then sprinkled dried strawberries over the top. I rolled, twisted, and shaped the dough into knots and the result was fantastic! The color is, well, matcha green but if you can get past that the flavors range from earthy to subtly sweet to bright. I really enjoyed having something sweet that didn’t require a strong cup of coffee to keep me awake afterward!
I’ve often made loaves of naturally leavened sweet breads filled with cinnamon and sugar, chocolate, or apples. Those have been customer favorites! I wanted to try some new flavors and those in a more portable form. Taking a sticky loaf of babka on a picnic or a day trip isn’t the most practical, but who doesn’t enjoy something sweet in the afternoon?
These sweet rolls are made with a subtly sweet sourdough base, just enough sweet to counter the tangy-ness of the sourdough. I’ll make two varieties this week: the matcha and strawberry, and a cinnamon sugar version. Both have the same base dough, enriched with milk, butter, and a small amount of sugar. If you’re looking for a vegan version, I can easily make one with vegan dairy products – just ask!
These sweet rolls will freeze well, and are wonderful to have on hand for a friend who stops by for coffee in the afternoon, or for a special breakfast. Sweet rolls are 4 for $10. I will be baking on Thursday, June 22nd and Friday, June 23rd. Please order by Monday evening, June 19th for pickup at Hillsdale College (Thursday) or my home (Thursday or Friday).