Mary Ann's Sourdough Pull-Aparts


My favorite rolls recipes are sourdough.  If you make your start with milk instead of water, it has a very mild taste and you can hardly detect the sour taste.  This is the recipe and instructions for making pull-aparts from the biscuit recipe found in our Baking with Sourdough recipe book.  It contains recipes for pancakes, waffles, cookies, cakes, English muffins, biscuits and all kinds breads. If you live in the Boise area and want hands-on help check our calendar for classes on Sourdough Basics, English Muffins and other Quick Breads, Cinnamon rolls and other yeast breads.

You'll Need:

1/2 C Sourdough Start3/4 tsp Salt1 Cube Butter
1 C Milk1 tsp Baking Powder3/4 C Brown Sugar
2 1/2 C Flour1/2 tsp Baking Soda1 T Cinnamon

1 T Sugar1/2 C Butterscotch Pudding

STEP 1:  Mix starter, milk and 1 cup flour in a large bowl. 
Cover and let set for 12 hours.  It will be sticky and slightly runny.

STEP 2:  Mix 1 cup flour, sugar, salt, baking powder and baking soda in a separate bowl.

STEP 3:  Pour flour mixture over the start and mix in as much of the flour as you can.

STEP 4:  Knead the remaining flour into the dough with your hand to form a ball.

STEP 5:  Place the remaining 1/2 cup of flour on the counter.  Place the ball of dough on the flour.  

STEP 6:  Knead the dough until all the flour is gone.

STEP 7:  Pinch off pieces of dough the size of a golf ball and place in two layers around the stem of a bunt pan.

STEP 8:  Sprinkle the pudding over the top of the dough.  I didnít have any butterscotch pudding so I heated caramel syrup and poured it over it.

STEP 9:  Melt the butter and stir in the brown sugar and cinnamon until the sugar melts.
 Pour evenly over the caramel.

STEP 10:  Let rise until double in size.  Bake at 375 degrees for 20-30 minutes or until brown. 
Let cool for 10 minutes and then turn upside down on a plate.  Serve warm.

Don't miss our Sourdough Baking Classes in September!

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