Sourdough Strawberry Rolls

• servings: 12 servings
• active time: 20 minutes
• total time: 8 hours 45 minutes

Ingredients

310 grams milk (warm, 1 ¼ cup)

57 grams butter (unsalted and melted, ¼ cup)

1 large egg (50 grams)

100 grams sugar (½ cup)

5 grams salt (1 teaspoon)

200 grams active sourdough starter (scant 1 cup)

650 grams all-purpose flour (4 ⅔ cup)

210 grams strawberry jam (¾ cup)

200 grams fresh strawberries, diced (1 ¼ cup)

56 grams butter (unsalted and softened, ¼ cup)

112 grams cream cheese (softened, ½ cup)

240 grams powdered sugar (2 cups)

2 grams salt (¼ teaspoon)

2 grams vanilla extract (½ teaspoon)

30-45 grams milk (2-3 Tablespoons)

35 grams strawberry jam (2 Tablespoons)

Directions

The Night Before

Make the dough

In the bowl of a stand mixer or large mixing bowl add the milk, melted butter, egg, sugar, salt, active and bubbly sourdough starter, and all-purpose flour. 310 grams milk, 57 grams butter, 1 large egg, 100 grams sugar, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour

Knead in a stand mixer

Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on 1-2 speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.

Knead by hand

Option 2- Mix in a bowl: Mix the dough with a danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.

Rise

Place the dough in a medium-sized bowl or 2-quart straight edge container. Let the dough rise covered overnight in at room temperature (ideally about 72℉) for 8-12 hours until doubled in size.

The Next Morning

Shape

Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 15" x 17") on a lightly floured surface.

Prepare strawberry filling

Mix the strawberry jam and fresh strawberries together. Spread the strawberry mixture all over the dough.210 grams strawberry jam, 200 grams fresh strawberries, diced

Cut slices

Using a pizza cutter slice the rectangle into 12 even strips. OR roll dough and use floss to section off the rolls

Roll slices

Roll up each strip. This can get messy with the strawberry filling but just keep going. If any leaks out you can stuff it back in the rolls once they are in the pan.

Second rise

Place the rolls in a greased 9×13 inch pan. Cover and let the rolls rise in a warm spot for an additional 1-2 hours until puffy.

Bake

Preheat the oven to 350℉ and bake for 25-30 minutes until lightly browned and cooked through in the middle. The internal temperature should reach 190℉.

Prepare cream cheese icing

Make the strawberry cream cheese icing by beating together the softened butter and softened cream cheese until smooth. Add the salt, powdered sugar, vanilla and strawberry jam until combined. Slowly add 1 tablespoon at a time of the milk until your desired consistency is reached.56 grams butter, 112 grams cream cheese, 2 grams salt, 240 grams powdered sugar, 2 grams vanilla extract , 35 grams strawberry jam, 30-45 grams milk

Add icing

Let the rolls cool for 5-10 minutes and then cover with the icing.

Notes

I baked for longer because it wasn’t brown. I also used the floss method for cutting.

Also I diced the strawberries and added half in the filling and half on top for fun

Nutrition

• Serving Size: 1 roll
• Calories: 489 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.3 g
• Cholesterol: 47 mg
• Sodium: 338 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 2 g
• Total Sugars: 37 g
• Protein: 8 g