These irresistible Sourdough Strawberries and Cream Rolls are made with sourdough and infused with sweet strawberries and luscious homemade cream cheese frosting.
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Tools you may need:
Ingredients:
Dough:
- Sourdough Starter: A mixture of flour and water that has fermented, capturing wild yeast and bacteria. It adds a unique tangy flavor and helps leaven the dough. I prefer using fed starter for this recipe.
- Flour: The main structure-building ingredient. It provides the necessary structure and texture to the rolls. All-purpose or bread flour is commonly used. I prefer bread flour over all purpose for this recipe, the dough is stronger but still flakey and soft.
- Butter: Adds richness and flavor to the dough, contributing to a soft and tender texture in the rolls. Using frozen butter makes the dough become flakey. I prefer unsalted butter.
- Buttermilk: Adds moisture, tenderness, and a slightly tangy flavor to the dough. It also interacts with baking soda to leaven the rolls.
- Salt: Enhances the overall flavor of the rolls and helps regulate yeast activity, contributing to a well-balanced taste.
- Sugar: Sweetens the dough, complementing the tanginess of the sourdough and balancing the flavors. I use organic cane sugar.
- Baking Soda: Reacts with the acidic components in the sourdough and buttermilk, producing carbon dioxide gas that helps leaven the rolls and create a light texture.
- Baking Powder: Provides additional leavening, contributing to the rise and fluffiness of the rolls. It contains both an acid and a base, reacting when mixed with liquid and heat.
Filling:
- Jam: Adds a burst of fruity sweetness and a layer of flavor to the filling. Strawberry jam complements the overall theme of the rolls. You can get your favorite strawberry jam or do what I did and create your own. It’s very easy and taste amazing! It’s only needs 2 ingredients: sugar and strawberries.
Frosting:
- Cream Cheese: Cream cheese adds richness, creaminess, and a tangy element that pairs well with the sweetness of the strawberries and sugar.
- Powdered Sugar: Used in the frosting, powdered sugar sweetens and thickens the glaze while providing a smooth texture.
- Lemon Juice: Added to the frosting, lemon juice adds a bright, citrusy flavor that enhances the overall taste and balances the sweetness.
How to sourdough strawberries and cream rolls:
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine frozen grated butter, flour, sugar, salt, sugar, buttermilk, and sourdough starter. Knead on medium speed with a dough hook attachment for about 3-5 mins, until well combined.
- Cover the bowl with a plastic and leave on your counter overnight.
Fridge proof:
- In the morning: Place in the fridge for about 1 hour. This will help you handle the dough easier, it will be soft and pliable.
Make the jam:
You can also use store jam if needed.
- In the morning: While the dough is in the fridge. Make your jam.
- Combine the frozen strawberries with sugar in a small saucepan.
- Bring to a boil and simmer for about 10 mins.
- The consistency will be thicker but not too thick.
- Cool completely before using.
Finish the dough:
- Add baking soda and baking powder to your dough and mix well by hand.
- Get the dough out on a floured counter and flatten it out with your hands.
- Then using a rolling pin, roll it out to make a 12×24 rectangle.
Make the rolls:
- Start by spreading the jam all over the dough rectangle. Leave about 1/2 inch clean on all edges.
- Roll the dough like you would a cinnamon roll.
- Cut in half, then cut each half in half again. Into the size rolls you want or need.
Bake the rolls:
- Preheat your oven to 350°F.
- Place the rolls in a ceramic baking pan.
- Bake for 30-40 mins, until the tops are golden.
Make the frosting:
- While the rolls are baking. Make the frosting by combining cream cheese and powdered sugar in a kitchen aid mixer and whisk for about 3 mins or until creamy.
- Add 1 tbsp lemon juice and whisk for 1 more min.
Cool, frost, and serve:
- Once the rolls are baked, let them cool.
- Spread your cream cheese frosting on top and serve!
Sample Bakers Schedule:
8 AM: Feed your sourdough starter.
8 PM : Mix your dough and cover to rise overnight.
6 AM: Place into the fridge.
7-8 AM: Make the rolls.
8:30 AM: Bake the rolls.
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If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Strawberries and Cream Rolls
Sourdough rolls infused with sweet strawberries and luscious homemade cream cheese frosting.
Ingredients
Dough:
- 1 stick of frozen unsalted butter grated
- 300 grams all purpose flour or bread flour
- 240 grams 3% buttermilk
- 100 grams sourdough starter fed or unfed
- 50 grams sugar or honey
- 5 grams salt
- 1 tsp baking powder add in morning
- 1/2 tsp baking soda add in morning
Jam:
- 4 cups frozen strawberries
- 1 cup sugar
Frosting:
- 1 8 oz cream cheese
- 1 cup powdered sugar
- 1 tbsp lemon juice
Instructions
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine frozen grated butter, flour, sugar, salt, sugar, buttermilk, and sourdough starter. Knead on medium speed with a dough hook attachment for about 3-5 mins, until well combined.
- Cover the bowl with a plastic and leave on your counter overnight.
Fridge proof:
- In the morning: Place in the fridge for about 1 hour. This will help you handle the dough easier, it will be soft and pliable.
Make the jam:
- You can also use store jam if needed.
- In the morning: While the dough is in the fridge. Make your jam.
- Combine the frozen strawberries with sugar in a small saucepan.
- Bring to a boil and simmer for about 10 mins.
- The consistency will be thicker but not too thick.
- Cool completely before using.
Finish the dough:
- Add baking soda and baking powder to your dough and mix well by hand.
- Get the dough out on a floured counter and flatten it out with your hands.
- Then using a rolling pin, roll it out to make a 12x24 rectangle.
Make the rolls:
- Start by spreading the jam all over the dough rectangle. Leave about 1/2 inch clean on all edges.
- Roll the dough like you would a cinnamon roll. (see pic)
- Cut in half, then cut each half in half again. Into the size rolls you want or need.
Bake the rolls:
- Preheat your oven to 350°F.
- Place the rolls in a ceramic baking pan.
- Bake for 30-40 mins, until the tops are golden.
Make the frosting:
- While the rolls are baking. Make the frosting by combining cream cheese and powdered sugar in a kitchen aid mixer and whisk for about 3 mins or until creamy.
- Add 1 tbsp lemon juice and whisk for 1 more min.
Cool, frost, and serve:
- Once the rolls are baked, let them cool.
- Spread your cream cheese frosting on top and serve!
