Harvest RollsPC: Jennifer Padilla

The original inspiration for this recipe came from the cookbook Artisan Sourdough Made Simple by Emilie Raffa, this is a great cookbook for people starting their sourdough journey.


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Dough50g bubbly active starter350g warm water(unchlorinated)40g unsulphured molasses300g all-purpose flour (unbleached)200g whole wheat flour(or bread flour)1g cinnamon9g salt

130g organic raisins (or dried cranberries)
65g chopped walnuts ( or pecans)
12g sugar

ToppingRolled OatsSunflower SeedsCoconut Oil


We will start with making the dough. Gently mix the starter, water and molasses together, I use a Danish dough whisk or a fork. You will then need to add flour, salt and cinnamon. I usually switch to finishing by hand so I can make sure all of the flour is really worked into the dough. Once everything is well combined then you will cover with damp cloth and let it rest for an hour, if your house is really warm then you can check after 30 min but I highly suggest waiting the hour.While the dough is resting and letting the gluten do its thing you can feed your sourdough starter and get it ready for your next recipe or tuck it back in the fridge fully fed. Now it is time to prep your filling.
Add your raisins, walnuts and sugar to a bowl and cover with warm unchlorinated water. Stir slightly and then let sit until 5 minutes before your dough is done resting. When you are ready to use be sure to strain and get out as much moisture as possible without smashing the fruit into a spread.Add your filling to the dough and mix by hand for a minute or so until thoroughly incorporated. I feel like lightly kneading the dough here is helpful but be sure not to over work it.Cover your dough bowl with a damp cloth and let it rise for 8-10 hours if your house is around 70 degrees. I usually prep my dough at night and then let it rise while I sleep and move on to the next step in the morning
Prepare your baking pan by lining with parchment paper, this should fit a 9×13 pan perfectly.Lightly flour your work surface. You will take the dough and gently work it into a rectangle. I find just gently stretching from the middle out helps with this. Cut your dough into 12 equal pieces, using a bench scraper or dough cutter has been the easiest for me. You will take each piece and pinch the corners up and shape into a ball. Place seam side down on the parchment lined baking pan.Cover your filled baking pan with a slightly damp cloth and let the dough balls rest for 30 min to 1hour.Preheat your oven to 400 degrees.Brush your dough rolls with unchlorinated water and sprinkle your desired amount of rolled oats and sunflower seeds. Gently press the toppings into the dough. Bake for 40 minutes on the center rack. Once you have removed them from the oven drizzle with melted coconut oil.
Enjoy immediately, store at room temperature for 2 days in an airtight bag or freeze for future grab and go breakfasts.