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.
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.
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