Strawberry Lemon Sweet Rolls

Recipe by: Terrence Bakes

These strawberry lemon sweet rolls pair a soft sourdough base with a chopped strawberry and brown sugar filling, finished with a bright lemon cream cheese frosting. The dough gets a long, slow bulk fermentation in the Folding Proofer for consistent results, then chills overnight so all you have to do the next morning is bake, frost, and serve.

Recipe

Yield: 12 rolls

Timing

Active prep: ~30 minutes
Bulk fermentation: 4 hours
Overnight chill: 8-12 hours
Bake: 25-30 minutes
Total: 2 days (mostly hands-off)

Key Equipment

• Folding Proofer: The Folding Proofer holds a steady 80°F throughout bulk fermentation — important for this enriched dough, since the butter and eggs slow fermentation down and make it more sensitive to temperature swings than a lean dough. Without it, rise times will vary with your kitchen temperature, making it harder to predict when your bulk fermentation is actually done.

Ingredients

For the dough

For the filling

For the frosting

Garnish

Directions

Make the dough

• Set up the Proofer: Set the Folding Proofer to 80°F (27°C). Place the water tray in the center of the warming plate and add ¼ cup (60ml) of water. Position the rack above the tray.
• In the bowl of your stand mixer, mix together the flour, sourdough starter, milk, sugar, eggs, butter until a shaggy dough forms. Cover and let sit for 20 minutes.
• Uncover and add the salt and continue mixing for another 10 minutes on medium speed.
• Place the bowl of dough, covered with a kitchen towel or plastic wrap, on the rack in the Proofer and close the lid. The bulk fermentation (first rise) will take about 4 hours total. During this time, perform a set of stretch and folds every hour — remove the bowl from the Proofer to do the folds, then return it to the Proofer and close the lid when done. By the final fold, the dough should look smooth and noticeably risen.

Make the filling

• Combine butter and brown sugar ingredients together until a thick paste forms. Set aside.
• Chop strawberries. Set aside.

Fill and Shape for Overnight Rest

• On a floured surface, roll out the dough into a 14x20 inch rectangle.
• Using an offset spatula, carefully spread the brown sugar butter mixture on top.
• Sprinkle on the chopped strawberries throughout.
• From the long side, roll the rectangle into a log and cut into 12 equal pieces.
• Place in a buttered 9x13 pan.
• Cover with plastic wrap and place in the fridge overnight covered with plastic wrap.

Prepare to bake

• The next morning, remove rolls from the fridge and preheat your oven to 400°F (205°C).
• Uncover the rolls and place in the oven for 25–30 minutes, or until deeply golden brown.
• Let cool slightly and work on the frosting.

Make the frosting

• In the bowl of your stand mixer or using a hand mixer, combine the butter and cream cheese.
• Add the remaining ingredients and combine until a smooth, thick frosting forms.

Assemble

• Dollop the frosting on top of the warm sweet rolls and smooth using an offset spatula.
• Garnish with strawberries and lemon slices.
• Enjoy!