Pictured Above: A Savoury Roll. No photo was taken of the sweet alternative as they were devoured before a camera could be raised.
Sweet drowns out inadequacies. Savoury is openly honest about shortcomings.
Sweet is a comb-over with a Kool-aid dye job. Savoury is bedhead with a few passes of splayed fingers.
Sweet is a pickup truck with over-sized tires and a gun rack. Savoury is a bicycle with a basket and no fenders.
Sweet tap-dances, Moonwalks and heal slides. Savoury does the Downward Dog.
Sweet delivers an uppercut. Savoury delivers a back rub.
Sweet is a tsunami of pleasure that overwhelms your senses and leaves you flattened like a lifeless bag of bones in its aftermath. Savoury is a subtle tap on your shoulder that makes you take notice, but doesn’t knock you off your feet.
This recipe is for one roll, two fillings (not at the same time, however). You choose which you are: sweet or savoury.
Sweet and Savoury Sourdough Rolls
(Adapted from the Unskinny Boppy)
1/2 cup of butter (cool in the fridge)
2 1/2 cups of all purpose flour
1/2 cup of sourdough starter
1 Tablespoon of white sugar
1 cup of milk
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of baking soda
The Sweet Filling
1/2 cup of brown sugar
1 1/2 teaspoons of cinnamon
1/2 cup of softened (not melted) butter
The Savoury Filling
Aged cheddar (or other strong-tasting cheese)
You’ll need about 8 hours or so to make these. (But don’t worry, you’re not working on them the whole time.)
- Cut the 1/2 cup of butter into the 2 1/2 cups of flour until it’s pretty much reduced to a sandy texture.
- Mix in the 1/2 cup sourdough starter, 1 Tablespoon of sugar and 1 cup of milk and make into a dough ball.
- Cover the dough ball and let it rise for about 7 hours (although I’ve gotten away with less).
- Knead in the 1 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Add more flour if needed until you have a smooth dough ball.
- Roll out the dough into a 1/4” thick rectangle.
- Spread either the sweet or savoury filling over the dough. For the savoury, spread enough mustard to cover, then grate enough cheese to cover.
- On the long edge, tightly roll the dough up until you have a long tube of dough.
- Cut slices (and here’s the contentious part) between 1/2” and 1” thick. (You decide what your preference will be.)
- Place flat on tin foiled or parchment papered tray.
- Cook in 400 F oven for 20 to 30 min.
The savoury rolls are great with soup, while the sweet cinnamon rolls are best eaten on their own all at once in a session of pure gluttony.