This recipe is one I’ve come up with when we haven’t finished last week’s bread but I still need to use my starter. The sourdough doesn’t add any sour flavor to the rolls but instead lends a beautifully soft, fluffy texture that you just can’t achieve without it. These classic rolls star one of Blake Hill’s jams from their Cheese Pairing Collection- I chose Apricot & Orange with Pure Clover Honey. For the finishing touch I topped my rolls with a honey cream cheese frosting that’s just to die for!

Ingredients:

For the rolls:

1 c active sourdough starter

1/2 c non-dairy milk

1/4 c vegan butter

1/8 c sugar

1 1/2 t dry yeast

1 t vanilla extract

2 c all purpose flour, plus extra for dusting

1/2 t salt

1 10 oz jar Blake Hill Jam 

For the frosting:

8 oz Tofutti cream cheese

1/4 c vegan butter

2/3 c powdered sugar

1/4 t vanilla

2 T honey

Measure out sourdough discard into a large bowl. Melt the butter in the microwave or on the stove, and add the milk to it. The mixture should be warm but not scalding. Add to the sourdough and pour in the sugar. Mix briefly. Sprinkle the yeast over the top of the mixture and let stand for 5 minutes, until the yeast is bubbly and activated. Add vanilla, stir, then add the flour and salt. Stir with a large spoon until a dough forms, then knead briefly in the bowl until all the ingredients are incorporated and the dough forms a ball. Cover and let rise in a warm place for 1 hour, or until doubled in size.

After the dough has risen, preheat your oven to 350 Fahrenheit. Place dough ball on a well floured surface and knead for 1 minute. Using a rolling pin, roll the dough into a rectangle of about 1/4” thickness. Spread the jam onto the rectangle, reserving 1 T for later. Roll up the dough and cut into 9 rolls. Place rolls in an 8×8” square pan lined with parchment paper, or a 9” round cake pan. Cover and let rise for 30 minutes while the oven preheats.

After 30 minutes, bake the rolls uncovered for 35-40 minutes, until lightly browned. Cool for 1 hour.

While the rolls cool, make the frosting. Mix softened butter and Tofutti until combined, then add vanilla and honey and mix well. Sift in the powdered sugar and beat the frosting thoroughly to avoid lumps. Cover and refrigerate until the rolls are ready to be eaten.

Warm the reserved tablespoon of jam with a splash of water, then use a basting brush to coat the cooled rolls with the mixture.

Top with frosting and enjoy!

Julia Massicotte will be creating and sharing recipes that showcase ingredients you can buy at City Feed every week!   Currently working for us as a Floor Supervisor at City Feed and Supply, Julia is also a trained opera singer, avid fiber artist, and enthusiastic cook. She’s been helping her mother in the kitchen since infancy, but started cooking independently when she went vegetarian in sixth grade (she’s vegan now!). She favors simple recipes that bring out the best flavor in the fruits and vegetables she loves. She also enjoys venturing into more complicated recipes, including baking bread and sweets! Julia is looking forward to sharing the tips and tricks she’s learned over the last 20 years—keep your eyes peeled for her original recipes, and visit City Feed today to chat veggies with her!