Description
Soft, tangy, and bursting with raspberry flavor, these sourdough lemon rolls are the perfect treat for any occasion. Make your mornings extra special with this bakery-style recipe.
Ingredients
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1 cup (240 g) active sourdough starter, fed and bubbly
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1/2 cup (120 ml) whole milk, warmed
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1/4 cup (50 g) granulated sugar
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1/4 cup (60 g) unsalted butter, melted
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1 large egg
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3 cups (360 g) all-purpose flour
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1/2 tsp salt
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1 cup (150 g) fresh or frozen raspberries
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1/4 cup (50 g) sugar (for filling)
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1 tbsp cornstarch
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Zest of 1 lemon
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2 tbsp lemon juice
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2 tbsp butter, softened (for brushing)
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Optional: powdered sugar for glaze
Instructions
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In a large bowl, combine sourdough starter, warm milk, sugar, melted butter, and egg. Mix well, then add flour and salt, kneading until soft and slightly sticky.
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Cover and let dough rise 4–6 hours at room temperature or overnight in the fridge.
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In a small saucepan, mix raspberries, sugar, cornstarch, lemon zest, and juice. Cook over low heat until thickened. Cool slightly.
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Roll dough into a 12×15-inch rectangle, spread butter, then raspberry-lemon filling, leaving a 1-inch border.
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Roll into a log, pinch seam, slice into 10–12 rolls, and place in greased dish.
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Cover and rise 1–2 hours until puffy. Preheat oven to 350°F (175°C).
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Brush rolls with softened butter and bake 25–30 minutes until golden. Cool slightly before glazing.
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Optional: drizzle with powdered sugar mixed with lemon juice before serving
Notes
Nutritional Information (Per Roll)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 50mg
- Carbohydrates: 45g
- Sugars: 20g
- Protein: 6g
- Prep Time: 15 mins
- Cook Time: 25mins