Description
Sourdough Strawberry Rolls are soft, fluffy rolls filled with a sweet, homemade strawberry filling and topped with a luscious cream cheese frosting. These rolls combine the tangy flavor of sourdough starter with fresh strawberries, making them a perfect breakfast treat or dessert to impress your friends and family.
Ingredients
Dough:
- 3 cups all-purpose flour
- 3/4 cup sourdough discard (or active starter)
- 3/4 cup water
- 3 tablespoons honey (or maple syrup)
- 6 tablespoons butter (melted)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Strawberry Filling:
- 3 tablespoons butter (melted)
- 1/2 cup brown sugar
- 1 1/2 cups strawberries, quartered
- 2 teaspoons cornstarch
Cream Cheese Frosting:
- 1 cup powdered sugar
- 4 oz cream cheese (preferably full fat)
- 2 tablespoons butter
- 2 tablespoons cream (milk or half and half can also be used)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish or a cast iron skillet to prevent sticking.
- Make the Strawberry Filling: In a saucepan over medium heat, combine the melted butter and quartered strawberries. Sprinkle cornstarch over the berries and mash them to your desired texture using a potato masher. Stir the mixture until it thickens, then turn off the heat and allow it to cool slightly.
- Add Sugar to Filling: Stir the brown sugar into the slightly cooled strawberry filling and set it aside to cool further while you make the dough.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients and Knead: Add sourdough discard (or active starter), honey, melted butter, and water to the flour mixture. Stir and knead the dough for 2 to 3 minutes until it becomes well combined and smooth.
- Roll Out Dough: Lightly flour a work surface and turn the dough out onto it. Roll the dough into a rectangle approximately 1/4 inch to 1/2 inch thick.
- Spread Filling: Evenly spread the cooled strawberry filling over the rolled-out dough, leaving about a 1/4 inch border around the edges.
- Form Rolls: Starting from one of the long sides, roll the dough tightly into a log. Pinch the ends to seal.
- Slice and Arrange: Use a sharp knife or bench scraper to slice the log into even rolls. Place the rolls into the prepared baking dish or skillet, spacing them slightly apart.
- Bake: Bake the rolls in the preheated oven for 25 to 35 minutes, or until golden brown and cooked through. Remove from the oven and let cool before frosting.
- Prepare Cream Cheese Frosting: In a medium saucepan over medium-low heat, melt and whisk together the cream cheese and butter until smooth. Add powdered sugar and cream, whisking until the frosting is smooth and creamy.
- Frost and Serve: Drizzle the cream cheese frosting over the cooled strawberry rolls. Serve immediately and enjoy this delicious treat.
Notes
- Ensure the strawberry filling is cooled to avoid melting the dough and making it soggy.
- Use sourdough discard or an active sourdough starter for best flavor and texture.
- If you prefer a smoother filling, mash the strawberries thoroughly; for a chunkier texture, mash less.
- These rolls are best enjoyed fresh but can be stored covered in the refrigerator for up to 3 days.
- Reheat gently before serving to soften the rolls and frosting.
- Prep Time: 15 minutes
- Cook Time: 25-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
