The first time I made Sourdough Raspberry Lemon Rolls, my kitchen filled with the sweet and tangy aroma of raspberries and bright lemon. I remember pulling them out of the oven, their golden tops glistening with icing. You could say they were a labor of love. The soft dough, combined with the burst of flavor from the raspberries and the zesty lemon, creates a special treat that instantly brightens any day. This recipe matters because it brings together the comforting aspects of baking with some fresh fruit, making any breakfast or brunch feel special. You’ll love how the tartness of the raspberries balances the sweetness of the rolls and frosting, making this recipe a delightful addition to your baking repertoire.
why make this recipe
Making Sourdough Raspberry Lemon Rolls is perfect for those weekends when you have a little extra time to enjoy the process of baking. The combination of tangy fruit and creamy frosting makes these rolls a standout at any gathering. Plus, they introduce a delightful twist on traditional sweet rolls. Whether for breakfast, brunch, or dessert, these rolls are sure to impress family and friends. Plus, using sourdough starter gives them a unique depth of flavor that sets them apart from regular cinnamon rolls. Overall, this recipe is worth trying for its delicious taste and the joy it brings.
how to make Sourdough Raspberry Lemon Rolls
Ingredients
- 200 g milk
- 60 g sourdough starter, active and bubbly
- 70 g granulated sugar
- 1 large egg
- 430 g bread flour
- 5 g salt
- 1 stick unsalted butter, room temperature
- 2 cups frozen raspberries
- 1/2 cup granulated sugar
- 2 tsp cornstarch
- 4 tbs unsalted butter, room temperature
- 3 oz cream cheese, softened
- 2 tbs lemon juice, juice of half a lemon
- 2 cups powdered sugar
Directions
- Make the Dough
- In a bowl, mix the milk, sourdough starter, granulated sugar, and egg. In another bowl, combine the bread flour and salt. Gradually add the flour mixture to the wet ingredients. Knead in the room temperature butter until smooth. Let this dough rise until it doubles in size, about 1-2 hours.
- Make the Rolls
- Roll out the dough into a rectangle. In a separate bowl, mix the frozen raspberries, sugar, and cornstarch. Spread the raspberry mixture over the dough. Roll the dough tightly from one end to the other, then slice it into equal pieces. Place the rolls in a greased baking dish.
- Bake and Frost
- Preheat your oven to 180°C (350°F). Allow rolls to rise again for about 30 minutes. Bake for 25-30 minutes until golden. Meanwhile, mix the room temperature butter, cream cheese, lemon juice, and powdered sugar to make the frosting. Once the rolls are cool, spread the frosting on top.
how to serve Sourdough Raspberry Lemon Rolls
Serve these rolls warm, fresh out of the oven. They are perfect on their own or paired with a cup of coffee or tea. For a special touch, you can sprinkle some fresh lemon zest on top of the frosting for added flavor and freshness.
how to store Sourdough Raspberry Lemon Rolls
You can store these rolls in an airtight container at room temperature for up to three days. If you want to keep them longer, you can also freeze them. Wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to a month.
tips to make Sourdough Raspberry Lemon Rolls
- Make sure your sourdough starter is bubbly and active for the best results.
- Let the dough rise in a warm area for optimal fermentation.
- If you prefer a thicker frosting, you can add more powdered sugar to your frosting mix.
- Feel free to substitute fresh raspberries for frozen, but be mindful of the moisture content.
variation
You can replace raspberries with other berries like blueberries or strawberries for a different flavor. Also, try adding a bit of lemon zest to the dough for an extra citrusy kick.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour, but the texture may be slightly different, as bread flour gives a chewier texture.
2. Can I make these rolls ahead of time?
Yes! You can make the dough in advance and refrigerate it overnight. Just remember to let it come to room temperature and rise before baking.
3. How do I warm up leftover rolls?
You can warm the rolls in the microwave for about 10-15 seconds or in the oven at a low temperature for a few minutes. This will refresh their taste and texture.
Sourdough Raspberry Lemon Rolls
Ingredients
For the Dough
- 200 g milk Warm milk for better activation.
- 60 g sourdough starter, active and bubbly Ensure the starter is at its peak activity.
- 70 g granulated sugar
- 1 large egg
- 430 g bread flour Bread flour recommended for chewy texture.
- 5 g salt
- 1 stick unsalted butter, room temperature
For the Filling
- 2 cups frozen raspberries Fresh raspberries can be substituted.
- 1/2 cup granulated sugar
- 2 tsp cornstarch
For the Frosting
- 4 tbs unsalted butter, room temperature
- 3 oz cream cheese, softened
- 2 tbs lemon juice, juice of half a lemon Fresh lemon juice is preferred.
- 2 cups powdered sugar Adjust for desired frosting thickness.
Method
Make the Dough
- In a bowl, mix the milk, sourdough starter, granulated sugar, and egg.
- In another bowl, combine the bread flour and salt.
- Gradually add the flour mixture to the wet ingredients.
- Knead in the room temperature butter until smooth.
- Let this dough rise until it doubles in size, about 1-2 hours.
Make the Rolls
- Roll out the dough into a rectangle.
- In a separate bowl, mix the frozen raspberries, sugar, and cornstarch.
- Spread the raspberry mixture over the dough.
- Roll the dough tightly from one end to the other, then slice it into equal pieces.
- Place the rolls in a greased baking dish.
Bake and Frost
- Preheat your oven to 180°C (350°F).
- Allow rolls to rise again for about 30 minutes.
- Bake for 25-30 minutes until golden.
- Meanwhile, mix the room temperature butter, cream cheese, lemon juice, and powdered sugar to make the frosting.
- Once the rolls are cool, spread the frosting on top.