Rhubarb Sweet Rolls

Prep Time3 30

Cook Time1 30

Total Time5

Course: Dessert

Cuisine: American

Keyword: Baking, Rhubarb, Sourdough, Sweet

Servings: 12 Rolls

Author: Dr. Michelle Jorgensen

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.

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.

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 25-32 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!

Adapted from Katiebird Bakes Rhubarb Roll’s