favorite sourdough rolls – Twice as Tasty

As the 8th Annual Sourdough Month comes to a close, it seems appropriate to end on a sweet note. This week’s recipe is also the culmination of the mother doughs and recipes I’ve been sharing in my Twice as Tasty column for the Flathead Beacon all month. I’ve now shared multiple ways to shape and bake each mother dough: dinner rolls, buns, crescents, loaves, and now cinnamon rolls.

Each mother dough isn’t just adaptable on its own; they’re often interchangeable depending on whether you want a richer, buttery dough or a sweeter, softer one. To put it simply, you can make delicious cinnamon rolls with either Sourdough Brioche Dough or Sourdough Crescent Dough.

Learn to make Sourdough Cinnamon Rolls with Buttermilk Glaze

I originally hadn’t intended to share more than one mother dough during the 8th Annual Sourdough Month in my Twice as Tasty column for the Flathead Beacon. But I’ve been playing with a second dough recipe this year that received such accolades when I shared it with friends and family that I couldn’t sit on it until next January. What started as a homemade yeast dough recipe that I then converted for sourdough was popular not just with sourdough lovers but also with those who grew up eating pop-can dough baked into crescent rolls.

I wasn’t one of those kids. When I was young, the only time we twisted open a can of poppin’ fresh dough was around a campfire, where it was a special treat to wrap it around a thick stick, hold it over the open flame until it baked and browned on the outside, and then slide it off and fill the finger-size gap left in its center with jam or cheese. So my memories of the flavor of store-bought crescent roll dough are overpowered by the smell of woodsmoke and a taste closer to wood-fired pizza. I was quite prepared to shape my Sourdough Brioche Dough into crescents and leave it at that.

Learn to make Sourdough Crescent Dough and Rolls