Raspberry Lemon Sourdough Rolls #Recipe by @LibbyKlein

Libby Klein I don't have a lot of experience with Sourdough. Probably because I don't have a lot of experience with making bread that isn't gluten free. I've recently been fiddling with a sourdough starter and I'm already overwhelmed. I don't have the level of commitment needed to keep this thing alive forever. And it's not like you can wake up on a Wednesday morning and think - I'm gonna make sourdough today. You need to have a starter  that's well fed and ready to go. I'm still marveling that I kept four kids alive to adulthood. Now this jar of bubbling goo is trying to order me around. I think he knows his days are numbered.

I managed to see it through a couple of weeks, long enough to try this recipe. These were truly delicious, but a little too tangy (sour) for me. I think if you're going to use sourdough as your sweet roll base, maybe pick a filling a touch sweeter to balance things. Of course if you really go for that sourdough zing, this might be right up your alley. I adapted the recipe from the made in motherhood blog site.

While I am thrilled by how the rolls turned out, I think the lemon and raspberry combination is a bit tart to add to sourdough. If you like a really tangy breakfast roll this is the one for you. If you'd prefer perhaps a more balanced flavor, I suggest substituting blackberry and orange. Let me know in the comments which way you would go.

Sourdough Raspberry Lemon Rolls

Recipe by Samantha Citro

Yield: 12 rolls

Ingredients

The Dough

200 g milk
60 g sourdough starter, active and bubbly
70 g granulated sugar
1 large egg
430 g bread flour or *gluten free bread flour
5 g salt
1 stick unsalted butter, room temperature

*Add 1 tsp baking powder if using gluten free flour

The Filling

2 cups frozen raspberries
1⁄2 cup granulated sugar
2 tsp cornstarch

The Frosting

4 tbs unsalted butter, room temperature
3 oz cream cheese, softened
2 tbs lemon juice, juice of half a lemon
2 cups powdered sugar

Directions

Make the Dough

In the bowl of your stand mixer, whisk together your active sourdough starter and milk until the starter is completely dissolved. Add the sugar and egg on low. Add in your flour, salt, baking powder if you're making gluten free, and butter, mixing until the butter is fully incorporated. 

 Cover the bowl with a damp cloth or a proofing cover (a plastic shower cap made for proofing bread. If you don’t have that, cling wrap will do. Allow it to rest for 30 minutes. After this first rest period, knead on medium with a dough hook for 10-12 minutes.

Cover your bowl again with a damp cloth or proofing cover and let it ferment at room temperature for 10-12 hours, or overnight. The dough should rise until it is almost double in size.

Make the Rolls

Lightly flour your work surface before turning out the dough. Pat the dough into a rectangular shape, pretend mine is a rectangle. I did not want to fight it, and use a floured rolling pin roll the dough into a 12″x17″ rectangle.

 

Add the frozen raspberries, sugar, and cornstarch to the bowl of your food processor Blitz to mix everything together and break the raspberries into small, uniform pieces. 

Spread the filling onto the sheet of dough leaving a one-inch margin lengthwise. This margin is to help  seal the rolls once you roll up the dough. 

                    

Roll the dough up tightly, rolling towards the margin. Lightly wet your margin with water before sealing. Using a non-serrated knife cut your log into twelve equally sized rolls. 

Place your cut rolls into 9″x13″ pan and cover with a damp cloth or plastic wrap. Place in a cold oven with the light on. Allow them to rise about half of their original size.

 

Bake and Frost

Place your rolls in the center rack of a 350°F preheated oven for 30-35 minutes.

While your rolls bake make the frosting. Whip together the softened cream cheese, butter, lemon juice, and powdered sugar. Once out of the oven allow your rolls to cool for 15 minutes before frosting.

 

Layla Virtue, a blue-haired, 30-something recovering alcoholic and former cop is trying to reinvent herself as a musician—between AA meetings, dodging eccentric neighbors at her trailer park, and reconnecting with her mysterious dad—in this ​unforgettable new mystery brimming with hilarity and heart.

Layla is taking her new life one day at a time from the Lake Pinecrest Trailer Park she now calls home. Being alone is how she likes it. Simple. Uncomplicated. Though try telling that to the group of local ladies who are in relentless pursuit of Layla as their new BFF, determined to make her join them for coffee and donuts.

After her first career ended in a literal explosion, Layla’s trying to eke out a living as a rock musician. It’s not easy competing against garage bands who work for tacos and create their music on a computer, while all she has is an electric guitar and leather-ish pants. But Layla isn’t in a position to turn down any gig. Which is why she’s at an 8-year-old’s birthday party, watching as Chuckles the Clown takes a bow under the balloon animals. No one expects it will be his last . . .

Who would want to kill a clown—and why? Layla and her unshakable posse are suddenly embroiled in the seedy underbelly of the upper-class world of second wives and trust fund kids, determined to uncover what magnetic hold a pudgy, balding clown had over women who seem to have everything they could ever want. Then again, Layla knows full well that people are rarely quite what they seem—herself included . . .

Libby Klein writes ridiculously funny murder mysteries from her Northern Virginia office with a very naughty calico Persian named Miss Eliza Doolittle, and a sweet black Lab named Vader. She can name that tune for 70s and 80s rock in the first few notes, and she's translated her love of classic rock into her Layla Virtue Mysteries. Libby was diagnosed with an autoimmune disease that prevents her from eating gluten without exploding. Because bread is one of her love languages, she includes the recipes for gluten free goodies in her Cape May based Poppy McAllister series. Most of her hobbies revolve around travel, and eating, and eating while traveling. She insists she can find her way to any coffee shop anywhere in the world, even while blindfolded. Follow all of her nonsense on her website www.LibbyKleinBooks.com/Newsletter/