In preparation for the morning after New Year’s Eve, we’ve been scouring our brains and books for something new and different. What we came up with was a newfangled application for an 80-year-old organism: Madam Yellott’s heirloom sourdough start. Meagan’s used this sourdough start to make some of the best cinnamon rolls we’ve ever gorged upon…so we thought of making something a little more savory.
Once you get your hands on a solid sourdough start, this recipe is a snap and infinitely variable. Stuff the dough with whatever you like: Kale and Garlic, Chard and Roquefort, anything will be awesome.
Happy New Year!
Dough
1 cup wet sourdough start
1 egg (optional, but somewhat essential)
1 Tsp. salt
1 Tsp. baking powder
1 Tsp. baking soda
1 cup all purpose flour
1/3 cup canola oil
1 Tbs. Brewers yeast
1. Combine all ingredients in a bowl and mix thoroughly with your hands.
2. On a (very) well floured surface, knead the dough with vigor for about five minutes.
3. Roll out the dough with a rolling pin (or a pint glass if you haven’t one) to form a large rectangle, with the dough approximately 1/16th of an inch thick.
Filling
3 Tbs. butter (or vegan margarine)
5 shallots, peeled and sliced thin
1/4 cup cream sherry
2 Tbs. Sherry wine vinegar
1 cup of picked and chopped dill
1 cup shredded aged cheese (we used Roncal)
Salt and Pepper
4. Brown those shallots! Toast them dry in a nonstick pan or a cast iron on medium high heat, and then add the butter. When the butter is bubbling and just starting to brown, crank the heat to high and add the sherry and the vinegar. Cook until most of the liquid has evaporated, about five minutes.
5. Spread the sherry butter shallot goo all over the giant dough square on your counter. Make sure to spread evenly all the way to the edges.
6. Apply the dill and the cheese in a similar fashion; evenly distribute all the way tot he corners of your dough sheet.
7. Sprinkle salt, grind pepper all over the thing. and pre-heat your oven to 350.
8. As if it were, that’s right, a joint: carefully roll the rectangle into itself. start at the bottom and curl inwards until you have a bulging log. Use a sharp knife and slice your rolls off of the left side of the log. You can make them as thick as you’d like, ours were about 1.5″ thick.
9. Gingerly place the rolls side by each in a greased (with butter) baking pan and bake for approximately 15 minutes. You want the edges of the rolls to brown.
Beverage: Black Flag Imperial Stout
Soundtrack: Inca Ore’s Birds in the Bushes
