Hey there, baking friends! If you’re anything like me, perhaps the kitchen is your happy place. A space where you can let your creativity flow while surrounded by the sweet scent of sugar and butter. Well, today I have a delightful treat that’s perfect for brunch, dessert, or really any time you want to indulge, Sourdough Raspberry Lemon Rolls. These rolls are fluffy, tangy, and absolutely bursting with flavor. Plus, they come together with the help of your faithful sourdough starter, making them a delightful twist on a classic treat. So, grab your apron, and let’s get baking!

Why Make This Recipe

Now, you may be wondering, “What makes these Sourdough Raspberry Lemon Rolls so special?” Well, let me tell you!

First and foremost, the combination of tangy raspberries and bright lemon juice makes for a refreshing flavor profile that’s perfect for any occasion. The sweet cream cheese frosting adds just the right touch of indulgence, turning these rolls into a dessert that’s hard to resist.

Not only do they taste amazing, but using a sourdough starter gives these rolls a unique depth of flavor and texture that you won’t find in your average cinnamon or sweet roll. Plus, the fermentation process helps them to rise beautifully, giving you that light, fluffy texture we all dream about in a roll.

And let’s not forget the sense of accomplishment you’ll feel after pulling homemade rolls out of your oven, a hug from your kitchen that will warm your heart!

Step-by-Step: Making Sourdough Raspberry Lemon Rolls

Now that you’re on board, let’s dive into how to make these heavenly rolls. I promise, it’s easier than it sounds! Here’s your simple guide:

Ingredients

You’ll need the following ingredients to create these delicious rolls:

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 (for the filling)
2 tsp cornstarch
4 tablespoons unsalted butter (for the frosting), room temperature
3 oz cream cheese, softened
2 tablespoons lemon juice (juice of half a lemon)
2 cups powdered sugar

Freshly baked sourdough raspberry lemon rolls on a rustic wooden table.

How to Prepare Sourdough Raspberry Lemon Rolls

Make the Dough: In a mixing bowl, combine your milk and sourdough starter, stirring until they meld together. Then add in the granulated sugar, egg, and salt. Mix it well! Gradually add the bread flour until a sticky dough begins to form.
Knead: Once the dough is combined, fold in the room-temperature butter until fully incorporated. Knead for about 10 minutes until the dough is smooth and elastic. Now is a great time to let it rest! Cover the bowl with a clean towel and let it rise in a warm spot for about 1-2 hours until it doubles in size.
Make the Rolls: While your dough is rising, let’s prepare the filling! In a bowl, mix together the frozen raspberries, sugar, and cornstarch until coated. Roll out your dough on a floured surface, shaping it into a rectangle about 1/4-inch thick. Spread the berry mixture evenly across the dough.
Rolling and Cutting: Carefully roll the dough up tightly, starting from one end. Slice the rolled dough into 12 equal pieces and place them in a greased baking dish. Cover the dish with a kitchen towel and let the rolls rise for about 30-45 minutes until they swell.
Bake and Frost: Preheat your oven to 350°F (175°C). Bake the rolls for about 25-30 minutes, or until they’re golden brown. Meanwhile, mix your frosting by combining cream cheese, unsalted butter, lemon juice, and powdered sugar in a bowl until smooth. Once the rolls are out of the oven, let them cool slightly before generously spreading the frosting over the top.

Best Ways to Serve Sourdough Raspberry Lemon Rolls

These rolls are lovely on their own, but if you want to take them to the next level, try serving them warm with a side of fresh fruit or a dollop of whipped cream. You could even pair them with a nice cup of tea or coffee for a cozy afternoon treat! They make for a charming addition to any brunch spread.

How to Store Sourdough Raspberry Lemon Rolls

Now, let’s talk about storing these beauties. If you have leftovers (which I hope you do!), make sure to store them properly to maintain their deliciousness.

Cooling: Allow the rolls to cool completely before storing them.
Storage: Place them in an airtight container or wrap them tightly in plastic wrap. You can keep them at room temperature for up to two days.
Freezing: For longer storage, consider freezing them! Wrap individual rolls in plastic wrap and then place them in a freezer bag. They can keep for up to a month in the freezer. Reheat them in the oven or microwave for a delightful treat anytime.

Expert Tips for Perfect Sourdough Raspberry Lemon Rolls

Use Active Starter: Ensure your sourdough starter is active and bubbly for the best results. A vibrant starter helps the rolls rise properly.
Measure Flour Correctly: Use the spoon-and-level method for measuring flour to avoid dense rolls.
Temperature Matters: Use room-temperature ingredients, especially for the butter, to create a smooth dough.
Don’t Rush the Rise: Allowing sufficient time for the dough to rise is crucial. Patience will reward you with fluffy rolls!
Adjust Sweetness: If you prefer a sweeter roll, you can increase the filling sugar slightly to taste.

Delicious Variations of Sourdough Raspberry Lemon Rolls

Feel free to get creative with this recipe! Here are some fun variations to try:

Nutty Twist: Add some chopped pecans or walnuts to the raspberry filling for a crunchy texture.
Citrus Zest: Enhance the lemon flavor by adding lemon zest to the dough or frosting.
Berry Mix: Swap out the raspberries for blueberries or strawberries, or even a mix of fruits.
Chocolate Drizzle: Top the rolls with a rich chocolate ganache for a decadent treat.

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used! Just be cautious as they may break down faster and create more moisture in the filling.

2. How can I tell if my sourdough starter is active?
Your starter should double in size within 4-6 hours of feeding. If it’s bubbly and smells slightly tangy, it’s ready to use!

3. Can I make these rolls ahead of time?
Absolutely! You can prepare the rolls the night before, cover them, and let them rise in the fridge overnight. In the morning, just take them out to warm up and bake!

So, there you have it! Your guide to making Sourdough Raspberry Lemon Rolls—a taste of joy, love, and creativity in every bite. Happy baking!