Following on from Friday’s post, how to make an easy lemon curd, today we’re going to use it in this delicious breakfast dish, Sourdough Lemon Rolls! Long fermented for all the sourdough benefits, and full of fresh lemon sweetness, I guarantee this will be as big a hit in your home as it is in ours!!

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We LOVE Cinnamon rolls here on the homestead, but they are our Christmas morning breakfast tradition and so strictly limited to how many time a year we eat them.

I decided this year that we were going to try and mix it up a little so we could enjoy a treat but not ruin our Christmas tradition. So the Lemon roll made it’s entrance! The same scrummy dough, but with fresh lemon curd as the filling instead of buttery cinnamon filling.

Well, this definitely ticked all the boxes for my hubby, as he loves anything lemon. And since we love sourdough for the taste and the health benefits (see 7 of them here) it was a no brainer to make Sourdough Lemon Rolls for our Saturday treat breakfast.

A plate of sourdough Lemon rolls half eaten, with a fork on the plate

Why we love these Lemon rolls

They’re fresh and a tasty way to use homemade Lemon Curd
They’re long fermented sourdough rolls, so are easier to digest and more nutrients are available from them for our bodies to use
We don’t eat them often so it really feels like a treat
I love the smell that permeates through the house when I bake them.. not going to lie, it makes me feel like I’ve done something good!
You can fill the dough recipe with cinnamon if you really want to!

What you’ll need

A stand mixer with a glass bowl – This is mine, I use it all the time so it paid for it’s self

A glass dish or Cast Iron pan to cook in – I use this pan

Mixing bowls

Off set spatula

A bench scraper is really helpful as this is a sticky dough

Ingredients

Fed sourdough starter

Water

Honey

Butter

Flour ( I use organic bread flour for most baked goods as I buy it in bulk. )

Eggs

Baking soda and baking powder

Salt

Method

The morning/ lunchtime before, feed your sourdough starter so it’s nice and bubbly by the evening. (it can take anywhere from 4-8 hrs to rise, depending on the temperature in your kitchen)
The evening before, combine the starter with some water in the glass bowl of the mixer and stir until dissolved.
Add the flour, butter and honey to the bowl and combine into a rough dough. Cover and leave overnight to ferment.
Next morning, load up the mixer with a dough paddle and add the rest of the ingredients.

A mixer containing the rough dough of Sourdough Lemon Rolls

It will go from quite stiff to quite a wet dough. You may need to add a couple of spoons of flour, but not too much.

Flour the work surface and roll the dough out flat

rolled out dough on a floured surface next to a rolling pin

Using an off set spatula, spread the lemon curd over the surface of the dough, leaving a little room around the perimeter for what I call the squelch!

Spreading lemon curd over the rolled out dough

Now take the long side and begin rolling the dough into a long sausage shape. This is where the bench scraper comes in handy, as this is quite a sticky dough, so using the scraper to loosen the dough helps the folding.

A rolled up log of lemon roll dough with a bench scraper and jar of flour

take a bread knife and slice the dough log into 1 inch thick slices and place flat side up into your greased cast iron pan or butter baking dish.

A cast iron pan filled with uncooked Sourdough lemon rolls

Bake for 25-30 mins at 180c/360f until browned and cooked through.
While the rolls cool slightly, mix icing sugar and lemon juice together in a bowl to form a thick paste.
When cooled, use the last of the lemon curd and the lemon icing to top the rolls

A cast iron pan filled with iced Sourdough Lemon Rolls

IF you have any left, they will keep at room temperature for up to 3 days in an air tight container, or freeze for up to 1 month. Thaw fully and heat in the oven for 10 mins to reheat.

A nice change from the traditional cinnamon roll for the summer months. Hope you enjoy!! If you like this recipe, please share! Thanks friends x