Sourdough Berry Sweet Rolls
Servings: 12 rolls
Ingredients to make 100g (½ cup) of active sourdough starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 ) water
- ½ cup (100 g) active sourdough starter
- 8 tablespoons (113 g) unsalted butter cold
- 4 cups (480 g) all-purpose flour
- 1 cup (240 g) milk
- 2 tablespoons (25 g) sugar
- 1 teaspoon (5 g) salt
- 2 ½ cups (387.5 g) frozen or fresh berries chop larger pieces
- ½ cup (100 g) granulated sugar
- 2 teaspoons all-purpose flour
- zest of one lemon
- ½ teaspoon ground cinnamon
- 1 cup (120 g) powdered sugar
- 1 tablespoon (14 g) melted butter
- 1 teaspoon (5 g) vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon (30 g) milk
Feed your sourdough starter
12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the dough and first rise
Use a cheese grater to grate the cold butter into a mixing bowl. Add the flour and use a fork to toss with the butter. Add the active sourdough starter, milk, sugar and salt. Mix with a spatula until the ingredients are well incorporated and there are no dry bits in the bowl. Use your hands to help bring the dough together. Cover the bowl and let rest on the counter for 1 hour.
Knead the dough on the counter for 1 minute or until it is smooth. Cover the bowl and let rest on the counter for 8-10 hours. The dough should double in size.
Shape and second rise
Place the sugar, flour, lemon zest and cinnamon in a bowl. Use a spatula to mix and set the bowl aside.
Flour your work surface and turn the dough onto it. Flour the top of the dough. Use a rolling pin to roll the dough into a 12" x 18" rectangle.
Spoon the sugar mixture evenly over the surface, leaving a half inch bare along the edges. Sprinkle the berries over the top. Starting on one side, roll the dough into a log shape. Use the bench-scraper to cut the log into 12 pieces (approximately 1.5 inches). Arrange the portions in a greased 9" x 13" baking dish.
Cover the rolls with a clean kitchen towel and allow them to come to room temperature and the berries to release their juices. This should take about 2 hours.
Make the lemon glaze
Combine the powdered sugar, lemon juice, melted butter and milk in a bowl. If the glaze is too thick, add a teaspoon of milk at a time to avoid over-thinning of the glaze. (If the glaze is too thin, add more powdered sugar to thicken it.)
Pour the glaze evenly over the top of the sweet rolls and serve warm.
- The dough can be made 1 to 2 days in advanced and kept in the fridge until you are ready to bake. However, because the berries release so much juice as they thaw out, we do not recommend shaping the rolls for the long ferment.
- Cut larger berries such as strawberries or blackberries into small pieces. This will make the dough easier to roll up and cut into portions.
- Store the sourdough berry sweet rolls in the fridge for up to 3 days in a covered container. Reheat in the microwave for 30 second intervals on 50% power. The sweet rolls can be frozen for up to 3 months.