SOURDOUGH SPELT BRIOCHE 3 WAYS | CINNAMON ROLLS, GARLIC ROLLS, HAMBURGER BUNS

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Sourdough Spelt Brioche Dough 3 Ways
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When life gives you a sourdough culture, you make sourdough spelt brioche 3 ways!

Sourdough spelt cinnamon rolls, garlic rosemary rolls, and brioche hamburger buns, that is…

If you are not aware of the glory of spelt flour, or can’t find it in your local grocery store, by all means, substitute with whole wheat flour in these recipes!  Spelt flour is an ancient grain that has a beautiful earthy and clean aroma and flavor.

One of the most common requests I get is for a single dough that can be used to make several different recipes.  Brioche dough is extremely versatile because it’s soft, pillowy, and buttery, and is perfect for savory or sweet applications.

Spelt sourdough starter ready to bake

I published the sourdough spelt brioche dough recipe with the intention of transforming it into several delicious concoctions.  Even though the original recipe can be found on that post, I’m posting three separate recipe cards on this post since there are extra ingredients added to these recipes with slight variations on how they are shaped.

These 3 recipes are not the only wonderful things you can do with brioche, so let your imagination run wild!

So let’s bake, shall we?

Sourdough Spelt Brioche Dough fermented overnight

First up…

SOURDOUGH SPELT BRIOCHE CINNAMON ROLLS

Soft, pillowy, luscious sourdough cinnamon rolls.  Even though they are sourdough, it’s a very subtle flavor, and not super sour.  Just because a recipe has a sourdough culture in it, doesn’t necessarily mean the sourdough flavor has to be prominent.

As with all variations of the sourdough spelt brioche recipe, start by making the dough and let ferment all day or overnight at room temperature.  Remember, a sourdough starter ferments dough much more slowly than dry yeast, adding much more flavor and helping with digestibility (among other things).

Although dry yeast ferments dough faster, I find it much easier to make dough at night (with a sourdough starter) and then finish it in the morning, instead of having to get up at 5am and spend 2 hours fermenting the dough with dry yeast, shaping, proofing, baking all at once, so it can be ready for breakfast time.

Basically, you are having to spend a few hours in a row babying a dough when you are using dry yeast because it will ferment out of control if you need to leave it alone for a few hours and actually be able to go live your life outside of baking.

Sourdough Spelt Brioche Cinnamon Rolls step by step

After the dough has fermented overnight, simply flatten out to a large 13 x 13 inch square, brush with melted butter and sprinkle with a combo of brown sugar and cinnamon.  Roll semi-tightly, then cut into 11 or 12 pieces.  Place in a greased casserole dish, proof for about 45 minutes, then bake.

BEFORE PROOFING

Sourdough Spelt Cinnamon Rolls before proofing

AFTER PROOFING

Although there doesn’t look like much difference in size before and after proofing (it’s hard to tell because of the angle), the gaps between the cinnamon rolls will be pretty much filled and it will be puffier, but by only about 30% more.  It will continue to rise and puff up in the oven.

Sourdough Spelt Cinnamon Rolls Proofed

Sourdough Spelt Cinnamon Rolls baked

Now glaze those babies with a combo of confectioners sugar, milk, and vanilla.

Sourdough Spelt Cinnamon Rolls wih Icing

Easy Sourdough Spelt Brioche Cinnamon Rolls are soft, tender

Sourdough Spelt Brioche Cinnamon Rolls

Sourdough Spelt Cinnamon Rolls wih Icing
5 from 1 vote
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Sourdough Spelt Brioche Cinnamon Rolls

A sourdough starter and spelt flour lend an earthy aroma and beautiful flavor to luscious and pillowy cinnamon rolls.

Course Breakfast
Prep Time 9 hours
Cook Time 40 minutes
Total Time 9 hours 40 minutes
Author Bessie Bakes

Ingredients

  • 1 1/2 cups plus 1 Tbsp. Spelt Flour or Whole Wheat Flour 250 grams
  • 1 1/2 cups plus 1 Tbsp. All Purpose Flour 250 grams
  • 3/4 cup plus 1 Tbsp. Milk, cold 200 grams
  • 2 eggs, cold about 100 grams
  • 1 tsp salt 10 grams
  • 1/4 cup Ripe Sourdough Starter about 78 grams
  • 1/4 cup Sugar 50 grams
  • 11 Tbsp Unsalted Butter, slightly softened 150 grams

For the Filling

  • 3/4 cup Brown Sugar
  • 2 Tbsp Butter, melted
  • 2 Tbsp Cinnamon

For the Glaze

  • 1 cup powdered sugar
  • 3 Tbsp Milk
  • 1/4 tsp Vanilla

Instructions

Mixing the Dough

  1. Mix all ingredients together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.

Fermenting the Dough

  1. Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.

Shaping and Proofing the Dough

  1. Flatten the dough out to a 13 x 13 inch square on a lightly floured surface.  Melt the 2 Tbsp butter and brush the surface of the dough.  Mix the cinnamon and brown sugar together and sprinkle over the surface of the dough.

  2. Roll the dough semi-tightly into a log and cut into 11-12 slices.  Place them in a buttered casserole dish and cover.

  3. Turn the oven on to 350 degrees and set the casserole dish on top of the stove so it has a warm place to proof.  It will take about 40-45 minutes to proof, but it varies on the temperature of your house.  The rolls will puff up about 30% and the spaces between them will be filled.

Baking the Cinnamon Rolls

  1. Bake in a 350 degree oven for about 40-45 minutes.  You can puncture the inside of the dough with a knife to see if the dough is cooked through. 

  2. Mix the powdered sugar, 3 Tbsp milk, and vanilla together with a fork or whisk.  Pour over the hot cinnamon rolls.  Serve immediately.

Recipe Notes

The best way to ensure that your sourdough starter is ripe is to feed it 8-12 hours before you mix the dough.  It should have risen and have a bubbly top.

 

 

SOURDOUGH SPELT BRIOCHE GARLIC ROSEMARY ROLLS

Garlic, butter, rosemary.  These rolls are PERFECT for the holidays or a family gathering.  Make a pan of these and watch them disappear!

The process is the same except you add rosemary to the dough when mixing.  Ferment all day or overnight, brush with butter and sprinkle lots of chopped garlic on the surface, roll, cut, proof, then bake.

MWAAHHH!

Sourdough Spelt Brioche Garlic Rosemary Rolls

BEFORE PROOFING

Sourdough Spelt Brioche Garlic Rosemary Rolls before proofing

AFTER PROOFING

Again, the dough is proofed when its risen about 30%, but will rise even more in the oven.

Sourdough Spelt Brioche Garlic Porsemary Rolls Proofed

Sourdough Spelt Brioche Garlic Rosemary Rolls Baked

Sourdough Spelt Brioche Garlic Rosemary Rolls baked to perfection

 

Sourdough Spelt Brioche Garlic Rosemary Rolls baked to perfection
5 from 1 vote
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Sourdough Spelt Garlic Rosemary Brioche Rolls

Garlic and rosemary infuse soft and buttery pinwheel rolls perfect for family dinners and holiday gatherings.

Course Baking, bread
Prep Time 9 hours
Cook Time 22 minutes
Total Time 9 hours 22 minutes
Author Bessie Bakes

Ingredients

For the Dough

  • 1 1/2 cups plus 1 Tbsp Spelt Flour or Whole Wheat Flour 250 grams
  • 1 1/2 cups plus 1 Tbsp All Purpose Flour 250 grams
  • 3/4 cups plus 1 Tbsp Milk, cold 200 grams
  • 2 Eggs about 100 grams
  • 1 tsp Salt 10 grams
  • 1/4 cup Ripe Sourdough Starter 78 grams
  • 1/4 cup Sugar 50 grams
  • 11 Tbsp Butter, slightly softened 150 grams
  • 1 Tbsp Fresh Rosemary, finely chopped

For the Garlic Filling

  • 3-5 Garlic Cloves, finely chopped use enough to evenly cover the inside of the roll
  • 2 Tbsp Butter, melted

Instructions

  1. Mix all ingredients for the dough together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.

Fermenting the Dough

  1. Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.

Shaping and Proofing the Dough

  1. Take the dough out of the fridge and gently flatten to a 10 x 12 rectangle.  Brush the 2 Tbsp of melted butter over the top to cover.  You may not need all of it.  Sprinkle the garlic evenly all over the top.  Roll the dough semi-tightly into a log shape.  Cut the dough into 12 pieces and place them in a square pan.

  2. Cover the pan with plastic wrap and let proof.  The best way to proof it is to put it on top of the oven with the oven turned on to create a warm space.  It should take about 45 minutes to proof.  It will have increased in size by about 30%.

Baking the Rolls

  1. Preheat the oven to 375 degrees.  Bake for about 20-25 minutes.  You can check for doneness by piercing the inside with a knife to see if it comes out clean.

  2. To serve, brush a bit more butter on top while they are warm.

Recipe Notes

The best way to ensure that your sourdough starter is ripe is to feed it 8-12 hours before you mix the dough.  It should have risen and have a bubbly top.

Last, but certainly not least….

SOURDOUGH SPELT BRIOCHE HAMBURGER BUNS

The BEST burgers have to have perfect soft and buttery buns.  Brioche hamburger buns lend the perfect soft texture when you bite into your burger.

I really don’t think there needs to much more explanation for the perfection of these brioche buns.  So let’s get going!

The shaping of the buns is the only step that can be a bit tricky.  It’s actually quite simple, but you want to make sure that when you roll them into balls there is no flour on your work surface so the buns will seal on the bottom.

You can flour your hands to keep them from sticking to the dough, just keep it off of the work surface.

Sourdough Spelt Brioche Hamburger Buns cutting and shaping

BEFORE PROOFING

Sourdough Spelt Brioche Hamburger Buns Shaped before proofing

AFTER PROOFING

When you proof the buns, they will spread a bit instead of rising because the sourdough starter creates a softer gluten structure.  They will puff up in the oven however.

After proofing, egg wash the tops before baking to create a beautiful shine on the buns.

Sourdough Spelt Brioche Hamburger Buns proofed

Sourdough Spelt Brioche Hamburger Buns baked

Sourdough Spelt Brioche Hamburger Buns baked out of the oven

Sourdough Spelt Brioche Hamburger Buns interior

 

Sourdough Spelt Brioche Hamburger Buns baked out of the oven
5 from 1 vote
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Sourdough Spelt Brioche Hamburger Buns

The best burgers need soft and buttery brioche hamburger buns to create that perfect bite.  The sourdough starter lends a subtle tang as well. 

Course Baking, bread
Prep Time 9 hours
Cook Time 30 minutes
Total Time 9 hours 30 minutes
Servings 8 people
Author Bessie Bakes

Ingredients

For the Dough

  • 1 1/2 cups plus 1 Tbsp Spelt Flour or Whole Wheat Flour 250 grams
  • 1 1/2 cups plus 1 Tbsp All Purpose Flour 250 grams
  • 3/4 cup plus 1 Tbsp Milk, cold 200 grams
  • 2 Eggs about 100 grams
  • 1 tsp Salt 10 grams
  • 1/4 cup Ripe Sourdough Starter 78 grams
  • 1/4 cup Sugar 50 grams
  • 11 Tbsp Butter, slightly softened 150 grams

For the Egg Wash

  • 1 Egg, beaten
  • 1 Tbsp Milk or heavy cream

Instructions

For the Dough

  1. Mix all ingredients for the dough together except for the butter in a stand mixer. Mix on 1st speed for about 5 minutes. Turn the mixer on 2nd speed and mix until the dough comes together and pulls away from the side of the bowl. Turn the mixer back to 1st speed and add butter to incorporate. Turn back to 2nd speed and mix until the dough pulls away from the side of the bowl and is shiny and elastic.

Fermenting the Dough

  1. Form the ball into a round shape and cover with plastic wrap. Let ferment all day or overnight at room temperature (about 8-10 hours), so it doubles in size. A sourdough culture ferments dough much more slowly than dry yeast, so you won't have to worry about it over-fermenting.

Shaping and Proofing the Dough

  1. Take the dough out onto your work surface and pat into a rectangle.  Cut into 8 equal-sized pieces.  Flour your hands, but keep the work surface clean.  Fold each piece of the dough toward the bottom to meet in the center.  With the palm of your hand cupped, take the dough seam-side-down and begin to roll the dough into a ball so that it seals on the bottom.  Use your hand as a guide, but don't press down on it so it forms a ball.  When it's a firm ball, place on a parchment-lined sheet pan.  Place up to six buns on one regularly-sized sheet pan.  

  2. Egg wash the tops of the buns and cover the pans with plastic wrap.

  3. Proof the buns on top of the oven with the oven turned on so that it creates a warm space for the buns.  Proof for about 45 minutes or until the buns have spread out a bit.

  4. Egg wash the tops of the buns a second time before baking.

  5. Bake in a 350 degree oven for about 30 minutes until the tops are golden brown.  If you have two sheet pans, you can place one sheet pan in the fridge to slow down fermentation while the other pan is baking.  Just make sure the buns remained covered in the fridge.

Recipe Notes

The best way to ensure the sourdough starter is ripe is to feed it 8-12 hours before making the dough.  The starter will have risen and the top should be bubbly.

Well, if you’ve stuck around until the end, I hope you feel inspired to make this sourdough brioche dough and transform into luscious, buttery delights!  If you have any questions, please don’t hesitate to comment below.

Tag me your baking creations on Instagram @bessie.bakes!

 

Bon Appetit Ya’ll,

Leslie O.

 

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Learn 3 ways to make sourdough spelt brioche dough. Transform them into sourdough cinnamon rolls, garlic rosemary rolls, and hamburger brioche buns

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2 Comments

  1. Karen says:

    Leslie, this is amazing! I really appreciate all the details and the seperate recipe cards!! i love all the options for using just one recipe. I tried the cinnamon rolls and they were yummy. The whole house smelled delicious! I cant wait to try all of these! I want to make several batches of the cinnamon and rosemary rolls to use during the holidays, will the rolls freeze well? Do I do anything differently to prepare them for the freezer?

    • Awesome Karen!!!! I’m so glad you made the cinnamon rolls and it’s a great idea to make a few batches of them plus the rosemary rolls for the holidays. You can certainly make both in advance and freeze them. For the cinnamon rolls, I would not add the icing before freezing. Just make sure they are completely cool before wrapping really really well with plastic wrap. When you are ready to bake them, let them thaw on the counter for a while, and reheat in a 250 degree oven until warm. Make the icing, then pour over when they are warm out of the oven.

      For the garlic rosemary rolls, you can spread a little melted butter on top after they come out of the oven. Let cool completely, wrap really well in plastic wrap and freeze. To serve, thaw at room temp., reheat in a 250 degree oven until warm, and brush a bit more butter and garlic on top, then serve! Thanks so much for letting me know how the cinnamon rolls turned out.

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