Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, whisk together the warm milk and active sourdough starter until well combined.
- Add granulated sugar and the egg, mixing until smooth.
- Gradually incorporate the bread flour and salt into the mixture, followed by the butter.
- Cover with a kitchen towel and let the dough rest for 30 minutes.
- Gently stretch and fold the dough in the bowl, then let it rest again for 30 minutes.
- Cover and let the dough bulk ferment for 10-12 hours or overnight.
- Roll out the dough into a 12x17 inch rectangle.
- In a separate bowl, combine the frozen raspberries and cornstarch.
- Spread the raspberry filling over the dough and roll it tightly.
- Cut the rolled dough into 12 even pieces and place in a greased baking pan.
- Cover and let the rolls rise until about 50% larger, roughly 3 hours.
- Preheat the oven to 350°F (175°C) and bake for 30-35 minutes.
- Beat together the butter, cream cheese, lemon juice, and powdered sugar for the frosting.
- Drizzle the frosting over the rolls once cooled for 15 minutes.
Nutrition
Notes
These rolls can be customized with different fruits or flavors and can be made in advance and frozen for convenience.