Sourdough Strawberries and Cream Rolls

by Veronika B
Sourdough strawberries and cream rolls.

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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. 3% buttermilk.
  • 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:

  1. Make sure you have fed your sourdough starter at least 4-6 hours before using it.
  2. 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.
  3. 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:

  1. 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.
  2. Cover the bowl with a plastic and leave on your counter overnight.

Fridge proof:

  1. 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.

  1. In the morning: While the dough is in the fridge. Make your jam.
  2. Combine the frozen strawberries with sugar in a small saucepan.
  3. Bring to a boil and simmer for about 10 mins.
  4. The consistency will be thicker but not too thick.
  5. Cool completely before using.

Finish the dough:

  1. Add baking soda and baking powder to your dough and mix well by hand.
  2. Get the dough out on a floured counter and flatten it out with your hands.
  3. Then using a rolling pin, roll it out to make a 12×24 rectangle. Sourdough strawberries and cream rolls dough.

Make the rolls:

  1. Start by spreading the jam all over the dough rectangle. Leave about 1/2 inch clean on all edges. Sourdough strawberries and cream rolls.
  2. Roll the dough like you would a cinnamon roll.
  3. Cut in half, then cut each half in half again. Into the size rolls you want or need.

Bake the rolls:

  1. Preheat your oven to 350°F. Sourdough strawberries and cream rolls.
  2. Place the rolls in a ceramic baking pan.
  3. Bake for 30-40 mins, until the tops are golden. Sourdough strawberries and cream rolls.

Make the frosting:

  1. 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. Cream cheese with powdered sugar.
  2. Add 1 tbsp lemon juice and whisk for 1 more min. Cream cheese frosting.

Cool, frost, and serve:

  1. Once the rolls are baked, let them cool.
  2. 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.

Pin this for later: Sourdough strawberries and cream rolls.

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 Strawberries and Cream Rolls

Sourdough rolls infused with sweet strawberries and luscious homemade cream cheese frosting.
Prep Time 10 minutes
Cook Time 30 minutes
Ferment 8 hours
Total Time 8 hours 40 minutes
Course Dessert

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!
Keyword sourdough, Sourdough strawberries and cream rolls

 

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