Sourdough Raspberry Lemon Rolls

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If you love pillowy soft breakfast rolls but want something a little more special than classic cinnamon, these sourdough raspberry lemon rolls might just win you over. The dough is light with a gentle tang, the filling is lush with raspberry brightness, and the frosting is creamy with a punch of real lemon. Every time I serve them warm from the oven, they disappear fast long before I can even clean up.

I first made these rolls for a family brunch and my sister immediately asked for the recipe. Now the scent of lemon and raspberry baking has become our Sunday tradition.

Ingredients

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• Milk: brings moisture and a bit of richness for tender rolls Use whole milk for best texture
• Sourdough starter: adds deep flavor and gentle rise Be sure yours is bubbly and active before mixing
• Granulated sugar: sweetens both the dough and filling Opt for fine sugar so it dissolves evenly
• Large egg: binds and enriches the dough Always best at room temperature
• Bread flour: gives height and great chew Look for high protein flour for best lift
• Salt: sharpens all the flavors Use pure sea salt for a cleaner taste
• Unsalted butter: provides richness Make sure it is truly soft to blend well
• Frozen raspberries: fill the rolls with tang and color Freeze dried raspberries work in a pinch but fresh frozen are easiest
• Cornstarch: thickens the filling so it does not leak High quality starch keeps the filling set and shiny without clumping
• Cream cheese: for the frosting lends creamy tang Full fat is important for texture
• Lemon juice: in the frosting offers bright zip Choose fresh lemons and zest them too for maximum fragrance
• Powdered sugar: sweetens the frosting and helps it fluff Sift for a smooth finish

Step-by-Step Instructions

Mix the Starter and Milk:

In a large bowl combine your active sourdough starter with milk Whisk well until the starter is fully dissolved so the dough rises evenly

Add Sugar and Egg:

Whisk in the sugar and egg until you have a smooth sweetened base This distributes the sugar for gentle rising

Incorporate Flour Salt and Butter:

Add the bread flour salt and room temperature butter Mix gently with your hands so the butter softens and blends throughout It should be soft enough to press through with your finger easily

First Rest:

Cover the bowl with a damp cloth and let the dough rest for thirty minutes This gives the flour time to hydrate and relax

Stretch and Fold or Knead:

After the rest gently stretch and fold the dough a few times until it resists Wait another thirty minutes and do a second set Alternatively knead the dough by stand mixer with a dough hook for about twelve minutes until it is silky and bouncy

Bulk Fermentation:

Cover the bowl again to ferment overnight at seventy degrees Fahrenheit for ten to twelve hours The dough should almost double in size Adjust time if your kitchen is very cool or warm

Shape the Dough:

Lightly flour your work surface then turn out the dough Pat it into a rectangle and use a rolling pin to roll to a size about twelve by seventeen inches

Make the Filling:

Mix together the frozen raspberries sugar and cornstarch in a bowl Mash with a fork so the raspberries break into small pea sized bits that will spread easily

Spread and Roll Up:

Evenly spread the berry filling over the dough sheet leaving a one inch border at the long edge for sealing

Roll and Seal:

Starting opposite the margin roll the dough up tightly Apply steady gentle pressure Wet the exposed edge to help seal and lay the log seam side down

Cut the Rolls:

Use a non serrated knife to cut the log into twelve rolls Wetting your knife between slices prevents sticking and tearing

Second Rise:

Place the rolls in a nine by thirteen inch pan and cover Rise until about half grown again This usually takes three hours but warmth speeds it up

Bake:

Bake the rolls on the center rack of a three hundred fifty degree oven for thirty to thirty five minutes until golden

Make the Frosting:

While baking blend the room temperature butter cream cheese lemon juice and powdered sugar until creamy Wait at least fifteen minutes after baking so the rolls cool before you frost them

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My favorite part is watching the raspberries swirl as the rolls rise in the pan Their color just shouts fresh and special Which always reminds me of summer berry picking I did with my grandmother who loved anything with lemon zest

Storage Tips

These rolls store well in an airtight container at room temperature for two days For longer storage pop them in the fridge for up to five days Warm individual rolls in the microwave for a soft just baked texture If freezing wrap tightly and frost only after thawing for best results

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Ingredient Substitutions

If you do not have fresh sourdough starter a little instant yeast can be used to help the dough rise though you miss some flavor Fresh raspberries can stand in for frozen if blotted very dry For a dairy free version swap in plant based milk and vegan butter with good results

Serving Suggestions

Serve these warm for breakfast or brunch with extra lemon zest and fresh berries on the side They are just as good as a dessert with afternoon tea I like to drizzle a little extra frosting over the top just before serving for an extra gooey bite

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Cultural and Historical Context

Sourdough baking goes back centuries and is cherished for its complex flavor and extended freshness These rolls are an American style twist bringing together old world tradition with the brightness of raspberries and lemon A hint of tartness in both the dough and filling makes these unique among classic sweet breakfast rolls

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Recipe FAQs

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well for the filling. Handle them gently to avoid excessive juice which can make the dough soggy.

→ How long should the dough ferment for best results?

An overnight rise of about 10-12 hours at room temperature adds flavor and creates a softer roll, but warmer or cooler kitchens may affect timing.

→ Is it possible to prepare these rolls in advance?

Absolutely. Once shaped, rolls can be refrigerated up to 24 hours or frozen for longer storage. Let them return to room temperature and rise before baking.

→ What's essential for a fluffy dough?

Active, bubbly sourdough starter, room temperature butter, and adequate kneading or folds all contribute to a light, airy crumb.

→ Can I use all-purpose flour instead of bread flour?

All-purpose flour will work, though the texture may be slightly less chewy. Bread flour offers more structure and a chewier bite.

→ How do I avoid the filling leaking out while baking?

Leave a clean margin when spreading the filling and roll the dough tightly, sealing with a bit of water for best results.