Sweet Sourdough Lemon Rolls (Print Version)
# Ingredients:
→ Sweet Starter Base
01 -
2 teaspoons active sourdough starter
02 -
1 tablespoon granulated sugar
03 -
scant 1/2 cup all-purpose flour
04 -
2 tablespoons warm water
→ Main Dough
05 -
all of the prepared sweet starter
06 -
1 cup plus 2 tablespoons whole milk, warmed
07 -
5 tablespoons unsalted butter, melted
08 -
1/3 cup granulated sugar
09 -
2 large eggs
10 -
1 teaspoon salt
11 -
1 tablespoon fresh lemon zest
12 -
4 1/2 cups bread flour
→ Citrus Filling
13 -
5 tablespoons unsalted butter, softened
14 -
heaping 1/3 cup granulated sugar
15 -
1 1/2 tablespoons fresh lemon zest
16 -
pinch of salt
→ Tangy Cream Cheese Glaze
17 -
5 tablespoons unsalted butter, room temperature
18 -
5 tablespoons cream cheese, softened
19 -
1 1/4 cups powdered sugar
20 -
2 tablespoons fresh lemon juice
21 -
1-2 teaspoons lemon zest (optional)
22 -
pinch of salt
# Instructions:
01 -
Combine your bubbly sourdough starter with flour, sugar, and water in a bowl. Work it together until you have a smooth, cohesive ball of dough. Transfer to a clear container, cover loosely, and let it rise in a cozy 78°F spot for 10-12 hours until it doubles in size and develops a lovely rounded top.
02 -
Gently warm your milk until it feels just slightly warm to the touch (around 90-100°F). In your stand mixer bowl, combine the doubled starter, warm milk, and melted butter. Add the sugar, eggs, salt, fresh lemon zest, and most of the bread flour. Mix with the dough hook for several minutes, adding remaining flour as needed until the dough pulls away from the sides but still feels slightly tacky. Continue kneading for 5-7 minutes until silky smooth.
03 -
Place your dough in a covered container and let it rise in a warm 78-80°F environment for 4-5 hours. The dough should puff up beautifully and feel wonderfully elastic when ready. If it's not quite there yet, give it another 30 minutes. This slow fermentation develops incredible flavor and texture.
04 -
While your dough finishes its first rise, whisk together the softened butter, sugar, lemon zest, and a pinch of salt until well combined. This bright, citrusy mixture will create pockets of sunshine throughout your rolls.
05 -
Line your 9x13 pan with parchment paper for easy removal. Roll the dough into a 16x12 inch rectangle on a lightly floured surface. Spread the lemon filling evenly across the entire surface with your fingers, reaching all the way to the edges. Starting from the long side closest to you, roll the dough up tightly and pinch the seam closed. Cut into 12 equal pieces and arrange in your prepared pan in a 3x4 grid.
06 -
Cover the shaped rolls and let them rise in that same warm spot for 6-8 hours until they're puffy, doubled in size, and feel light as air when gently touched. Don't rush this step - properly proofed rolls are worth the wait! For morning treats, you can refrigerate them overnight at this point.
07 -
Preheat your oven to 350°F. Bake the rolls for 25-30 minutes until the centers reach 190-195°F and they're golden brown all over. Let them rest for about 5 minutes while you prepare the glaze.
08 -
Beat the softened butter and cream cheese together until fluffy. Gradually add the powdered sugar, lemon juice, optional zest, and salt, whipping for 2-3 minutes until light and airy. Spread this heavenly glaze over the warm rolls and serve immediately for the ultimate indulgence.
# Notes:
01 -
For best results, use fresh lemons rather than bottled juice - the difference in flavor is remarkable
02 -
These rolls can be prepared ahead by shaping and proofing them, then refrigerating overnight to bake fresh in the morning
03 -
The dough can be refrigerated for 12-24 hours after bulk fermentation if you prefer to shape them later
04 -
Bread flour gives the best texture due to higher protein content, but all-purpose flour works with slight adjustments