• 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!