High-Protein Rhubarb Sourdough Rolls

A seasonal, nutrient-dense twist on our signature high-protein sourdough cinnamon roll base. We trade the heavy brown sugar and cinnamon filling for a sharp, vibrant fresh rhubarb compote.

Ingredients

The High-Protein Sourdough Base (In Grams):

• 560g bread flour
• 140g active, fed sourdough starter
• 265g plain Greek yogurt (or skyr, for the protein structure)
• 40g whole milk
• 75g unsalted butter, softened
• 45g granulated sugar
• 2 large eggs
• 9g fine sea salt
• 4g baking powder (added right before shaping for an extra boost)
• 1 tsp vanilla extract

The Seasonal Rhubarb Filling:

• 250g fresh rhubarb, finely diced (about 2 cups)
• 50g unrefined cane sugar or honey
• 1 tsp fresh orange or lemon zest

Instructions

1. Mix and Ferment the Dough (Day 1)

1. In a large mixing bowl or the bowl of a stand mixer, combine your active sourdough starter, Greek yogurt, whole milk, eggs, sugar, and vanilla extract. Whisk until smooth.
2. Add the bread flour and fine sea salt. Mix with a dough hook on low speed (or by hand) until a shaggy dough forms and no dry pockets of flour remain.
3. Cover the bowl and let it rest for 30 minutes to autolyse.
4. Add the softened butter to the dough in chunks. Knead on medium-low speed for 8 to 10 minutes, or until the dough becomes smooth, supple, and completely pulls away from the sides of the bowl.
5. Cover the bowl tightly and let it ferment on the kitchen counter at room temperature for 8 to 12 hours (overnight), or until it has noticeably puffed and expanded by about 50%.

2. Prepare the Rhubarb Filling

1. While the dough finishes its long rise, combine the finely diced rhubarb, sugar, and orange zest in a small saucepan over medium-low heat.
2. Simmer gently for 5 minutes, stirring occasionally. You want the rhubarb to soften slightly and release its juices without turning completely into a mushy jam.
3. Remove from the heat and let it cool completely before using. (You can do this the night before and keep it in the fridge).

3. Shape and Roll (Day 2)

1. Gently turn the fermented dough out onto a lightly floured work surface. Sprinkle the 4g of baking powder evenly over the top of the dough, then gently press and fold it over itself a few times to incorporate it.
2. Using a rolling pin, roll the dough out into an even, flat rectangle, roughly 12x18 inches.
3. Spread the cooled rhubarb filling evenly across the surface of the dough, leaving a clean half-inch border along the top edge.
4. Starting from the long edge closest to you, roll the dough tightly into a uniform log.
5. Using a sharp unflavored dental floss or a sharp bench scraper, slice the log into 12 equal-sized rolls.

4. Final Rise & Bake

1. Arrange the rolls cut-side up in a well-greased 9x13 inch baking dish.
2. Cover the dish with a damp kitchen towel and let them proof in a warm spot for 2 to 3 hours until they are puffy and touching each other.
3. Preheat your oven to 350°F (175°C).
4. Bake the rolls for 25 to 30 minutes, or until the tops are beautifully golden brown and the rhubarb filling is bubbling at the seams.
5. Let them cool slightly in the pan before serving.