Sourdough Lemon Rolls

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Sourdough Lemon Rolls



Ingredients

Dough

  • 1 ½ cups whole milk warmed (to 90-100 degrees)

  • 80-100g active  bubbly starter

  • 1 large egg 

  • 3 tablespoons granulated sugar

  • 2 teaspoons lemon zest

  • ½ teaspoon salt

  • 3 tablespoons unsalted butter melted

  •  4¼ cups bread flour or all purpose flour, spooned and leveled

Filling

  • ¾ cup granulated sugar

  • 1½ tablespoons lemon zest packed, about 2 large lemons

  • 5 tablespoons unsalted butter softened

  • 1 tablespoon unsalted butter for greasing

Glaze

  • 4 ounces full fat cream cheese brick style

  • 2 tablespoons unsalted butter softened

  • 1 ¼ cups powdered sugar

  • pinch of salt

  • 2 tablespoons lemon juice about 1 large lemon

Garnish

  • lemon slices

  • lemon zest

Instructions

Dough:

  1. In a  large bowl, combine the lukewarm milk, and starter. Mix until foamy.

  2. Add flour, egg, sugar, lemon zest, melted butter, and salt. Mix until rough shaggy dough. 

  3. On a clean surface knead dough until smooth/well combined. Dough should feel tacky but not sticky.  If it  sticks to your fingers, add flour a tablespoon at a time until it no longer sticks to your finger. Take care not to add too much flour.

Bulk Ferment:

  1. Place dough in a bowl and cover the bowl and leave it in a warm spot to rise until it doubles in size. 8-12 hours depending on temperature. 

Prepping Rolls:

  1. Once the dough has risen, turn it out onto a lightly floured surface. With a floured rolling pin, roll the dough into a large rectangle, roughly 16 inches by 12 inches.

  2. Combine the sugar, lemon zest, and softened butter in a bowl and mix well.

  3. Evenly spread the lemon-sugar mixture on the dough.

  4. Using a pizza cutter or sharp knife cut long 2 inch strips in the dough.

  5. Starting with the long side facing you, tightly rolling the dough. Pinch the seam closed with your fingers. (Total of 12 rolls.)

  6. Grease a 9”x13” baking dish with 1 tablespoon of melted butter. Place the rolls in the dish, leaving a little space between each one.

  7. Cover the dish with plastic wrap and put it somewhere warm to rise again. The rolls will puff up and become close together during this time. Can take 2-4 hours depending o temperature.

Baking:


  1. Preheat your oven to 350°F.

  2. Once the lemon rolls have puffed up, take off the plastic wrap and brush them with one tablespoon of melted butter. 

  3. Optional: pour heavy cream on each roll (for decadent moist rolls.)

  4.  Bake for 28 to 30 minutes. Check on the rolls after 25 minutes. If they're not golden brown yet, bake for an additional 5-10 minutes, or until golden brown. If they are brown but not yet cooked, tent with foil and continue baking.

  5. Take the rolls out of the oven and set them aside.

Lemon Cream Cheese Glaze:

  1. In a large mixing bowl, add the cream cheese and soft butter and beat to combine.

  2. Add the powdered sugar, salt and lemon juice, and beat until you have a smooth pourable consistency. (You can adjust the consistency of the glaze by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.)

  3. While the Lemon Rolls are still warm in the dish, drizzle the glaze over them.

  4. Scatter over the lemon slices and lemon zest for garnish.

  5. Serve the rolls right away while they’re still warm or refrigerate.

  6. Enjoy!




Notes

Storage Information

Fresh is always best but here is the information you need to store these rolls:

  • Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days.

  • Freezing: Let baked rolls cool completely then wrap them tightly as above and freeze for up to one month. Reheat from frozen in the oven for 15 minutes or until warmed through.

  • Reheating: Fresh is always best! But leftover rolls can be reheated in the microwave for 30 seconds to soften the dough and glaze.

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