Instructions on how to make Apple Cider Rolls:

• In a large bowl of a stand mixer or a large mixing bowl. Mix the sourdough starter, sugar, and 100g of the water and the apple cider by hand or with a Danish dough hook until combine. Set aside.
• Next, in a small saucepan take the remaining 100g of water, the shortening and heat it until the shortening melts and dissolves in the water. Transfer to a small bowl and cool this mixture to at most 85 degrees.
• While you wait for the shortening/water to cool. Measure out the flour into the large mixing bowl or bowl of a stand mixer.
• Once the shortening and water mixture has cooled add this to the bowl and mix on low speed, using the dough hook attachment, until it is just incorporated, and the dough is shaggy in appearance. Let the dough rest for 30 minutes. This is the fermentolyse.
• After the rest add the egg and kosher salt to the bowl and knead or mix on the lowest setting for 10 minutes.
• When the kneading is finished transfer the dough to a large, greased bowl and let it rest for 30 minutes. NOTE: this time can vary depending on the strength of your starter. If you have a strong starter do 30 minutes if your starter might be kind of weak (usually seen in young starters) then do a 45-minute rest.
• After the rest, preform a stretch and fold, pulling on the dough upwards (don’t ripe it), take and fold the dough over on top of itself. Repeat on all four sides and finish by flipping the dough over.
• Continue this for 3 sets of folds. After the last fold cover the dough and place it in the refrigerator overnight or 8-12 hours.

The Next Morning:

Caramel Apple Cider Sauce

• First start by mixing the cream, apple cider and brown sugar together. Then add the apple and pour the mixture into a 9” x 13” pan.
  

The Rolls

• First take the dough from the fridge and transfer it to a clean work surface. I usually do not need the work surface to be floured but if you find yourself having trouble with the dough being too sticky you can do this part on a lightly floured surface.
  
• Roll the dough with a rolling pin into a rectangle about 18” x 12”.
  
• When is it rolled out take and spread soft butter on the dough, sprinkle with brown sugar, cinnamon and ½ cup chopped, peeled, and cored apple.
  
• Next, take the longest side of the dough and start rolling it up. Start on one side and work your way back and forth until it is rolled all the way up.
• Take the loose end of the dough and pull it up and pinch it to the roll of dough so that it stays secure.
• At this point you can cut the rolls into 15 equal pieces. I do this with a sharp knife, but you can also use dental floss.
• Place the cut rolls in the prepared pan with the caramel sauce 3 rolls by 5 rolls.
  
• Cover with a tea towel or plastic wrap and place in a warm place to rise for around an hour. Give them more time if needed. You want them to puffy and risen.
• When they are almost ready to bake preheat your oven to 425 degrees.
• Place the proofed rolls in the oven and bake at 425 degrees for 10 minutes then reduce the heat to 325 and bake for 40-50 minutes more. NOTE: This can depend greatly on your oven, but you want the center rolls to be golden. Don’t take them out too soon as you don’t want them to be undercooked in the center.
• Remove the rolls from the oven and place them on a wire rack to cool. Let them cool for 20-30 minutes then flip onto a baking sheet and enjoy!