Sourdough Raspberry Lemon Rolls

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Introduction
Imagine biting into a soft, tangy, and slightly sweet roll bursting with vibrant raspberry flavor and a hint of zesty lemon. Sourdough Raspberry Lemon Rolls are not just a treat—they are a sensory experience, combining the rustic tang of sourdough with the fresh brightness of berries and citrus. Perfect for breakfast, brunch, or an indulgent snack, these rolls are easy to make yet impressive in flavor. You’ll learn how to balance textures, craft a luscious filling, and achieve that golden-brown, bakery-style finish in your own kitchen.

Why You’ll Love This Recipe

These Sourdough Raspberry Lemon Rolls are a game-changer for anyone craving a sweet yet slightly tart pastry. The dough is tender and airy thanks to a naturally fermented sourdough starter, while the raspberry filling offers bursts of fruity juiciness. The lemon zest adds a refreshing aroma and brightens the flavor profile, balancing the sweetness perfectly. Each roll has a delicate crust with a soft, pillowy interior that melts in your mouth. The combination of tangy, sweet, and buttery notes creates an irresistible bite. With simple ingredients and clear instructions, this recipe is beginner-friendly, yet sophisticated enough to impress guests. It’s also customizable, allowing you to switch up fillings or glazing to suit your taste.

Ingredients

1 cup (240 g) active sourdough starter, fed and bubbly
1/2 cup (120 ml) whole milk, warmed
1/4 cup (50 g) granulated sugar
1/4 cup (60 g) unsalted butter, melted
1 large egg
3 cups (360 g) all-purpose flour
1/2 tsp salt
1 cup (150 g) fresh or frozen raspberries
1/4 cup (50 g) sugar (for filling)
1 tbsp cornstarch
Zest of 1 lemon
2 tbsp lemon juice
2 tbsp butter, softened (for brushing)
Optional: powdered sugar for glaze

Pro Tips

Starter Readiness: Ensure your sourdough starter is active and bubbly. This ensures a strong rise and airy texture in the rolls.
Filling Consistency: Combine raspberries, sugar, cornstarch, and lemon zest in a small saucepan over low heat for 3–5 minutes to thicken slightly—this prevents a soggy roll.
Shaping and Proofing: Roll the dough evenly and avoid overfilling. Let rolls rise until puffy but not doubled to achieve a tender, soft interior.

Instructions

Step 1: Prepare the Dough
In a large mixing bowl, combine the sourdough starter, warm milk, sugar, melted butter, and egg. Mix until smooth. Gradually add the flour and salt, kneading until a soft, slightly sticky dough forms.

Step 2: First Rise
Cover the bowl with a damp towel or plastic wrap. Let the dough rise at room temperature for 4–6 hours or until it doubles in size. For a slower ferment, place it in the refrigerator overnight.

Step 3: Prepare the Filling
In a small saucepan, combine raspberries, sugar, cornstarch, lemon zest, and lemon juice. Cook over low heat, stirring constantly until slightly thickened. Allow to cool before using.

Step 4: Roll and Fill
On a lightly floured surface, roll the dough into a 12×15-inch rectangle. Spread softened butter evenly over the dough, then spoon the raspberry-lemon filling, leaving a 1-inch border.

Step 5: Shape the Rolls
Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal. Slice into 10–12 equal rolls and place them cut-side up in a greased baking dish.

Step 6: Second Rise
Cover the rolls with a towel and let them rise for 1–2 hours until puffy. Preheat the oven to 350°F (175°C) during the last 30 minutes of proofing.

Step 7: Bake
Brush the tops with softened butter. Bake for 25–30 minutes until golden brown and cooked through. Remove from oven and allow to cool slightly before glazing or serving.

Step 8: Optional Glaze
Mix powdered sugar with a few teaspoons of lemon juice to drizzle over the rolls for extra sweetness and brightness. Serve warm.

Variations

Mixed Berry: Replace raspberries with a blend of blueberries, blackberries, and raspberries for a richer fruit flavor.
Cream Cheese Swirl: Add a layer of sweetened cream cheese to the filling for a tangy, creamy twist.
Vegan Adaptation: Substitute butter with coconut oil and use a flax egg in place of a chicken egg.

Storage and Serving

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the oven or microwave before serving. For an indulgent breakfast, serve with a dollop of whipped cream or a light drizzle of honey. They also pair wonderfully with a cup of coffee or fresh fruit salad for a balanced brunch spread.

FAQs

1. Can I use frozen raspberries?
Yes, but thaw and drain them slightly to avoid excess liquid in the filling.

2. Do I have to use sourdough starter?
While sourdough adds a signature tang, you can substitute with instant yeast for a quicker rise.

3. Can I make these rolls ahead of time?
Yes, shape the rolls and refrigerate overnight before baking.

4. How do I prevent soggy bottoms?
Use a greased or parchment-lined baking dish and slightly thicken the filling before spreading.

5. Can I freeze these rolls?
Absolutely. Wrap baked rolls tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

These Sourdough Raspberry Lemon Rolls are comfort food at its finest — a perfect blend of tangy sourdough, sweet raspberries, and bright lemon zest. It’s the kind of dish that elevates breakfast, brunch, or even dessert, making your table feel instantly festive and indulgent.