Rhubarb Sweet Rolls
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- Dr. Michelle Jorgensen
Have you ever heard of Rhubarb Sweet Rolls?? Well they are delicious!
Sunday we had a meal full of delicous baked foods! It was amazing, and my whole family cooked it together!
We tried a new recipe I got from a book I am reading for mouth-watering focaccia bread! Then we had a delicious egg, rice, and spinach quiche! My family was loving the meal, and I kept hearing exclamations like “yum!”.
Then my oldest son (he always eats the fastest) decided that he was already wanting dessert.
He walked into the kitchen to find the Rhubarb Sweet Rolls we had made.
I remember thinking back to that morning. I had made lots of dough the night before for cinnamon rolls. Then in the morning I thought about the “What’s On Your Table Challenge“, and I realized I could use the rhubarb growing in my yard. I love desserts with rhubarb!!
I thought, “How about rhubarb sweet rolls?” So, I looked it up, and there were tons of recipes! I found one that I liked, and I gave it to my son and his wife.Â
They adapted it to make it work with the sourdough and ingredients that we had. They baked the rolls, and they looked pretty good!
I was wondering how the sweet rolls would taste!
My son dished himself one and took a bite. He then immediately counted how many rolls there were, and looked over to the table and asked how many he could have.
Needless to say he loved them! And the rest of my family did as well! We made a whole pan full, and they were gone within an hour…
Now I am giving that recipe to you!Â
You should know some things about the recipe first though!Â
The dough is my tried and true multi-purpose dough that you can find in my bread eBook.Â
Using a kitchen scale (grams) assures that the ratios in the dough are correct. Using dry measuring devices like cups to measure flour can yield slightly different results because the volume can measure differently depended on if its sifted or settled. So, we use grams for the dough so it stays the same!Â
This is my favorite multi-purpose dough! It can be used SO many things! In this recipe it is used for Rhubarb rolls, but it can also be used for cinnamon rolls, breads, naan, and more!
If you want to learn more, you should get my popular bread making eBook and video course!
These rolls are simple, good for digestion (sourdough), and delicious! I can’t wait to hear how you like them!!
Happy Baking!
Dr. Michelle Jorgensen
Living Well with Dr. Michelle
Rhubarb Sweet Rolls
Ingredients
Dough
- 300 grams Sourdough Starter
- 150 grams Water
- 60 grams Evaporated Milk or Cream
- 30 grams Melted Butter
- 15 grams Sugar (Use your sugar of choice)
- 400-420 grams Flour
- 10 grams Salt
Rhubarb Filling
- 3 Cups Sliced Rhubarb (About 8-10 Rhubarb Stalks cut in ½ in slices)
- 1/2 Cup Granulated Sugar
- 2 Tbsp Lemon Juice
- 2 tsp Corn Starch
Glaze
- 2 Tbsp Rhubarb Filling
- 1 Cup Powdered Sugar
- 1-2 Tbsp Lemon Juice
Instructions
Dough
- In a medium sized bowl, combine your starter, water, evaporated milk/cream, melted butter, and sugar. Stir until the starter has been incorporated with the other ingredients.
- Add flour and salt. Use your hands to mix all of the ingredients together. Mix until all the ingredients combine into a mildly sticky dough. Do not over mix! That will result in a tough dough.
- Cover the dough with a greased plastic wrap or a tea towel and let ferment for three hours, folding the dough every 30 minutes or 5-6 times. The dough can be saved in the refrigerator overnight or used at this point.
Filling
- In a medium saucepan combine the sliced rhubarb, granulated sugar, lemon juice, and cornstarch. Cook for about 10-12 minutes until the rhubarb has completely broken down and combined with the other ingredients. You need to mash some pieces with a spoon or potato masher. When it starts looking like a jam consistency with minimal chunks it is ready!
- Set 2-3 tablespoons of rhubarb filling aside for the glaze. Allow the remainder of filling to cool while you roll out your dough.
Assembly
- Roll dough out into a rectangle about 14" x 18" using flour on your surface and roller to keep it from sticking. Spread your filling mixture evenly on the rectangle of dough leaving about a 1-inch border around the edges.
- Starting with the long edge closest to you, roll the dough into a tube shape moving your fingers along the entire edge to ensure all the dough is rolling at the same time. Roll as tightly as possible without stretching the dough. This dough is softer than a normal cinnamon roll bread, so just do your best to keep it tight. When you can’t roll any further pull the far edge over the roll and pinch the edge with the dough in the roll to create a seal.
- Divide and cut the roll into twelve sections using an extra sharp kitchen knife, doing short, fast cuts as to not smash the dough. Place into a greased 9" x 13" pan. This is soft dough so do your best to keep it together and place in an orderly fashion.
- Cover and rise in a warm place for 30- 45 minutes or until doubled and puffy.
- Bake at 350F for 25-32Â minutes until the tops and sides of rolls are golden brown and the filling is bubbling. (Internal temp around 198F/92C.)
- Meanwhile, create your glaze by whisking together the remaining rhubarb (about 2-3 tablespoons), 1 cup powdered sugar, and enough lemon juice to make the glaze pourable.
- Drizzle glaze on top of slightly warm rolls and serve!
Notes
WELCOME!
I’m Dr. Michelle Jorgensen, I love eating food, and I live to share healthy recipes with YOU! I am not going to give you any recipes that don’t taste amazing and make your body feel great!Â
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