Fruit Butter Sourdough Buttermilk Rolls

Filled with a combination of browned butter and a fruit butter of your choice. I used peach, but there’s always pumpkin or apple.

Topped with a maple buttermilk cream cheese frosting. Makes this a treat for all your senses.

See below for a unique addition to the recipe. Adding in a step of tangzhong to make these ever softer. With an additional long ferment and same day bake option.

Rolls Recipe

100g starter

290g buttermilk

75g sugar

7g vanilla extract

2 eggs

640g flour

6g salt

60g butter, room temperature

Filling Recipe

220g butter(your going to brown this and let it cool to room temperature)

2/3 c fruit butter room temperature (peach, apple, pumpkin etc)

1 TBS cinnamon

1/3 c brown sugar

Maple Buttermilk Frosting

4oz cream cheese softened

2 TBS maple syrup

2 TBS buttermilk

1 tsp vanilla extract

Dough

-Add all your ingredients, except the butter, to the stand mixer.

-turn it to a low medium setting. I usually use level two. Knead until it comes together and there’s no dry flour left.

-Cover and let rest for 30 minutes.

-turn it back to the level two mixture and add the chunks of butter one at a time, letting the butter work its way in each time.

-Continue kneading the dough for 10 to 15 minutes or until window pane is achieved.

-Leave the dough in the bowl and cover to make it air tight.

-let rise until doubled approximately 6 to 8 hours.

-turn the dough out onto a floured surface and roll it roughly 12” x 20“

Filling

-mix all the filling ingredients, EXCEPT brown sugar, in a bowl and spread carefully over the dough. (Be sure to leave a 1/2” uncovered at the edge you will be sealing with).

-sprinkle brown sugar over the dough and the. Press in gently.

-use a pizza cutter and cut the dough into strips 2” wide. This should give you 10 rolls.

-Gently roll the dough towards the uncovered edge.

-do not make too tight.

-pull the 1/2” of edge dough out and tuck it under the bottom of the roll. Keeping the edge from fanning out. (See video below)

-Place in a parchment lined baking tray

-let proof at room temperature for 2 hours.

-cover and place in the refrigerator over night.

-the next day remove the rolls from the fridge and allow to them rest at room temperature 1-2 hours.

-preheat the oven to 375°f

-bake 25 minutes or until done.

Frosting

-combine all your frosting ingredients in your stand mixer, with the whisk attachment

-whisk until well combined.

-slather on the rolls.

Tangzhong Method

Tangzhong:

20g flour
100g milk

Main Dough:

100g starter
190g buttermilk
75g sugar
7g vanilla extract
2 eggs
620g flour
6g salt
60g butter, room temperature

Instructions:

First, make the tangzhong in the microwave: In a microwave-safe bowl, whisk together 20g flour and 100g milk until no lumps remain.
Microwave the mixture for 20 seconds, then remove and stir well.
Return to the microwave and heat for another 20 seconds, then stir again.
Continue this process of microwaving for 20 seconds and stirring until the mixture thickens to a pudding-like consistency. It should leave a trail when you drag your spoon through it. This usually takes 2-3 rounds total.
Once thickened, let the tangzhong cool to room temperature before using.

6. Add all your ingredients, except the butter, to the stand mixer.

7. turn it to a low medium setting. I usually use level two. Knead until it comes together and there’s no dry flour left.

8. Cover and let rest for 30 minutes.

9. turn it back to the level two mixture and add the chunks of butter one at a time, letting the butter work its way in each time.

10. Continue kneading the dough for 10 to 15 minutes or until window pane is achieved.

11. Leave the dough in the bowl or transfer to a new one and cover, to make it air tight.

12. Let rise until doubled approximately 6 to 8 hours.

13. Turn the dough out onto a floured surface and roll it roughly 12” x 20“

Filling

Mix all the filling ingredients, EXCEPT brown sugar, in a bowl and spread carefully over the dough. (Be sure to leave a 1/2” uncovered at the edge you will be sealing with).

-sprinkle brown sugar over the dough and then press in gently.

-use a pizza cutter and cut the dough into strips 2” wide. This should give you 10 rolls.

-Gently roll the dough towards the uncovered edge, do not make too tight.

-pull the 1/2” of edge dough out and tuck it under the bottom of the roll. Keeping the edge from fanning out.

-Place in a parchment lined baking tray

-cover well

To Bake the same day

-let proof at room temperature for 4 hours. Or until buns have almost doubled and a fully proofed.

-preheat oven to 375°

-bake 25-30 minutes until internal temperature reaches 200°

Over night ferment

-let proof at room temperature for 2 hours.