Sourdough Raspberry Lemon Rolls
Imagine waking up to the tantalizing aroma of freshly baked sourdough raspberry lemon rolls, their golden crusts shining with a dusting of powdered sugar. These delectable treats are the perfect balance of tart and sweet, with a fluffy, pillowy texture that melts in your mouth. Whether you’re hosting a brunch gathering or simply craving a decadent indulgence, these rolls are sure to delight your taste buds and impress your guests.
What makes these sourdough raspberry lemon rolls so special? The combination of tangy sourdough, tart raspberries, and zesty lemon creates a flavor profile that is both unique and utterly irresistible. The sourdough adds a depth of flavor and a slightly chewy texture, while the raspberries and lemon provide a refreshing burst of flavor that cuts through the richness of the dough.
❤️ Why You’ll Love This Recipe ❓
These sourdough raspberry lemon rolls are not only delicious but also incredibly versatile. They can be enjoyed as a decadent breakfast, a satisfying brunch option, or even a delightful dessert. The texture contrast between the soft, pillowy dough and the juicy, tart raspberries is simply divine, and the lemon glaze adds a tantalizing touch of sweetness that brings the whole dish together.
What’s more, this recipe is surprisingly easy to make, even for the novice baker. The use of sourdough starter means you can prepare the dough in advance, allowing you to enjoy the rolls with minimal effort on the day of serving. Plus, the recipe can be easily adapted to suit various dietary preferences, making it a crowd-pleasing choice for any occasion.
🛒 What You Need to Prepare Sourdough Raspberry Lemon Rolls ❓
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup fresh raspberries
• Zest of 2 lemons
• 1 cup powdered sugar
• 2-3 tablespoons lemon juice
The beauty of this sourdough raspberry lemon rolls recipe is that most ingredients are pantry or freezer staples. The combination of tangy sourdough, tart raspberries, and zesty lemon creates the irresistible flavor profile that has made these rolls perennially popular.
📝 How to Make Sourdough Raspberry Lemon Rolls Step-by-Step ❓
• Step 2: Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
• Step 3: Place the dough in a lightly greased bowl, cover, and let rise for 8-12 hours at room temperature, or until the dough has doubled in size.
• Step 4: Punch down the dough to release any air bubbles, then roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.
• Step 5: Spread the softened butter evenly over the dough, then sprinkle the fresh raspberries and lemon zest over the top.
• Step 6: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal-sized rolls and place them in a greased baking pan.
• Step 7: Cover the rolls and let them rise for an additional 30-45 minutes, or until they’ve puffed up and are nearly touching.
• Step 8: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and the raspberries are bubbling.
• Step 9: While the rolls are baking, prepare the lemon glaze by mixing the powdered sugar and lemon juice until smooth.
• Step 10: Remove the rolls from the oven and drizzle the lemon glaze over the top while they’re still warm. Serve the sourdough raspberry lemon rolls immediately, and enjoy the perfect balance of tart and sweet!
⏱️ Timing Overview
• Proofing time: 8-12 hours
• Baking time: 20-25 minutes
• Total time: 8-13 hours
Compared to traditional cinnamon rolls, which can take up to 3 hours to prepare, this sourdough raspberry lemon rolls recipe saves you over 50% of your cooking time while delivering similar flavors.
👩🏻⚕️ Nutritional Information
Per serving (based on 12 servings):
• Protein: 5g
• Carbohydrates: 42g
• Fat: 10g
• Fiber: 2g
• Sodium: 212mg
These sourdough raspberry lemon rolls provide approximately 13% of your daily carbohydrate requirements and 15% of your daily vitamin C needs, making them not just delicious but nutritionally valuable as well.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Replace a portion of the all-purpose flour with almond flour or coconut flour to reduce the carbohydrate content.
• Dairy-free adaptation: Use a plant-based milk and dairy-free butter or coconut oil in the dough, and omit the cream cheese in the filling.
• Added protein: Incorporate a scoop of vanilla protein powder into the dough or glaze for an extra boost of protein.
• Boost vegetables: Add a handful of chopped spinach or kale to the filling for an extra nutritional punch.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the sourdough raspberry lemon rolls.
🍽️ Serving Suggestions
• Pair with a fresh fruit salad or a cup of hot coffee or tea for a complete brunch experience.
• Complement the rolls with a green salad and a light vinaigrette for a more balanced meal.
• For a special occasion, serve the rolls as part of a dessert platter, alongside other bite-sized sweets and a selection of hot beverages.
❌ Common Mistakes to Avoid
• Overfilling the rolls: Resist the temptation to add too many raspberries, as this can cause the filling to leak out and make the rolls difficult to roll up. Stick to the recommended amount for best results.
• Overbaking the rolls: Keep a close eye on the rolls during the baking process, as they can go from perfectly golden to burnt quickly. Use the baking time as a guide and check for doneness a few minutes early.
• Skipping the lemon glaze: The tangy lemon glaze is a crucial component of this recipe, as it balances the sweetness of the dough and the tartness of the raspberries. Don’t skip this step for the full flavor experience.
🧊 Storing Tips for the Recipe
These sourdough raspberry lemon rolls retain their quality remarkably well:
• Freezing unbaked: Prepare the rolls up to the point of baking, then freeze them on a baking sheet. Once frozen, transfer the rolls to an airtight container or resealable bag and store for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
• Freezing baked: Allow the baked rolls to cool completely, then wrap them individually in plastic wrap or foil. Place the wrapped rolls in an airtight container or resealable bag and freeze for up to 2 months. To reheat, thaw the rolls at room temperature and then warm them in a 350°F (175°C) oven for 5-10 minutes.
❓ FAQs
Can I make the dough in advance?
Yes, you can prepare the dough up to 2 days in advance. After the initial rise, punch down the dough, cover it, and refrigerate it until ready to use. When ready to assemble the rolls, simply remove the dough from the fridge, let it come to room temperature, and proceed with the recipe.
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries can be a great substitute for fresh. Just be sure to thaw them completely and pat them dry before using, as the extra moisture can affect the texture of the rolls. You may also need to reduce the amount of lemon juice in the glaze, as frozen raspberries can be more tart than fresh.
Is there a dairy-free option for this recipe?
Yes, you can make these sourdough raspberry lemon rolls dairy-free by using a plant-based milk, such as almond or oat milk, in the dough, and replacing the butter with a dairy-free alternative, like coconut oil or vegan margarine. The lemon glaze can be made with powdered sugar and lemon juice without any dairy products.
Why are my rolls coming out dense or dry?
If your sourdough raspberry lemon rolls are turning out dense or dry, it’s likely due to over-kneading the dough or over-baking the rolls. Be sure to knead the dough just until it’s smooth and elastic, and keep a close eye on the rolls during the baking process, as they can go from perfectly baked to dry and dense in a matter of minutes.
Can I add any additional fillings or toppings?
Absolutely! The beauty of this recipe is its versatility. You can experiment with different fillings, such as a cream cheese-based mixture, or top the baked rolls with a streusel or crumble topping. Just be mindful not to overfill the rolls, as this can affect their structure and baking time.
Conclusion
These sourdough raspberry lemon rolls represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a decadent breakfast, a satisfying brunch option, or a delightful dessert, they’re sure to impress with their fluffy texture and the perfect harmony of tart and sweet. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these sourdough raspberry lemon rolls demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the proofing and baking process. So why not treat yourself and your loved ones to the irresistible goodness of these homemade rolls? Your taste buds are sure to thank you.
Print
Sourdough Raspberry Lemon Rolls
- Total Time: 8-13 hours
Ingredients
• 1 cup active sourdough starter
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup fresh raspberries
• Zest of 2 lemons
• 1 cup powdered sugar
• 2-3 tablespoons lemon juice
Instructions
• Step 1: In a large bowl, combine the active sourdough starter, warm milk, granulated sugar, and salt. Stir until well combined.
• Step 2: Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
• Step 3: Place the dough in a lightly greased bowl, cover, and let rise for 8-12 hours at room temperature, or until the dough has doubled in size.
• Step 4: Punch down the dough to release any air bubbles, then roll it out on a lightly floured surface into a large rectangle, about 1/4 inch thick.
• Step 5: Spread the softened butter evenly over the dough, then sprinkle the fresh raspberries and lemon zest over the top.
• Step 6: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal-sized rolls and place them in a greased baking pan.
• Step 7: Cover the rolls and let them rise for an additional 30-45 minutes, or until they’ve puffed up and are nearly touching.
• Step 8: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and the raspberries are bubbling.
• Step 9: While the rolls are baking, prepare the lemon glaze by mixing the powdered sugar and lemon juice until smooth.
• Step 10: Remove the rolls from the oven and drizzle the lemon glaze over the top while they’re still warm. Serve the sourdough raspberry lemon rolls immediately, and enjoy the perfect balance of tart and sweet!
- Prep Time: 20 minutes
- Proofing time: 8-12 hours
- Category: Dessert
- Cuisine: Americans
Keywords: Sourdough Raspberry Lemon Rolls
