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Sourdough Raspberry Lemon Rolls Recipe

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3.9 from 1 review

  • Author: Molly
  • Total Time: 14 hours (including fermentation and proofing; active time about 1 hour)
  • Yield: 12 rolls
  • Diet: Vegetarian

Description

These Sourdough Raspberry Lemon Rolls combine the tangy depth of a bubbly sourdough starter with the bright, fresh flavors of raspberry and lemon. Soft, fluffy, and studded with jammy raspberry filling, these rolls are topped with a luscious cream cheese lemon frosting. Perfect for a breakfast treat or a stunning brunch centerpiece, they showcase a blend of slow fermentation and fresh fruit that makes them irresistibly delicious.

Ingredients

Dough:

  • 200 g milk
  • 60 g active, bubbly sourdough starter
  • 70 g granulated sugar
  • 1 large egg
  • 430 g bread flour
  • 5 g salt
  • 1 stick unsalted butter, softened (approximately 113 g)

Raspberry Filling:

  • 2 cups frozen raspberries
  • 1/2 cup granulated sugar (100 g)
  • 2 teaspoons cornstarch

Lemon Cream Cheese Frosting:

  • 4 tablespoons unsalted butter, softened (about 57 g)
  • 3 oz cream cheese, softened (85 g)
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 2 cups powdered sugar (approximately 240 g)

Instructions

  1. Mix Wet Ingredients: In a large mixing bowl, whisk together the milk and active sourdough starter until completely smooth. Add the granulated sugar and egg, whisking again until well combined.
  2. Add Dry Ingredients and Butter: Add the bread flour and salt to the wet mixture. Incorporate the softened butter using your hands or a sturdy spoon, mixing until no visible chunks of butter remain and the dough forms a soft cohesive mass. Ensure the butter is very soft for easy blending.
  3. Rest Dough: Cover the bowl with a damp towel and let the dough rest for 30 minutes, allowing the flour to hydrate and gluten to begin developing.
  4. Stretch and Fold: Perform several stretch and fold motions on the dough until it tightens slightly. Cover and rest for another 30 minutes, then repeat the stretch-and-fold process once more. Optionally, you can knead the dough in a stand mixer with a dough hook on medium speed for about 12 minutes instead for efficiency.
  5. Fermentation: Cover the bowl and let the dough ferment at approximately 70°F (21°C) for 10 to 12 hours or overnight until nearly doubled in size. Adjust the fermentation time based on ambient kitchen temperature.
  6. Roll Out Dough: Lightly flour your work surface and gently press the fermented dough into a rectangle. Using a floured rolling pin, roll it out into an approximately 12 × 17-inch sheet.
  7. Prepare Raspberry Filling: In a small bowl, combine the frozen raspberries, granulated sugar, and cornstarch. Crush the berries roughly with a fork to produce small, pea-sized pieces.
  8. Spread Filling: Evenly distribute the raspberry mixture over the rolled-out dough, leaving a 1-inch strip bare along one long edge to help seal the rolls.
  9. Form Rolls: Starting from the long side opposite the uncovered strip, roll the dough into a tight log, applying gentle, consistent pressure. Lightly dampen the bare edge with water, then finish rolling and place the log seam-side down. Let it rest for a minute to allow the seal to set.
  10. Slice Rolls: Using a sharp, non-serrated knife rinsed with water between cuts, slice the log into 12 even rolls.
  11. Proof Rolls: Arrange the rolls in a greased 9 × 13-inch baking dish. Cover with a damp towel and allow them to rise until puffed and approximately 1.5 times their original size, about 3 hours depending on room temperature. For a quicker rise, place the pan near a warm oven.
  12. Bake: Preheat the oven to 350°F (175°C). Bake the rolls on the center rack for 30 to 35 minutes until they are lightly golden and cooked through.
  13. Make Frosting: While the rolls bake, beat together the softened butter and cream cheese until smooth. Mix in the fresh lemon juice and powdered sugar until creamy and spreadable.
  14. Finish and Serve: Let the baked rolls cool for about 15 minutes. Spread the lemon cream cheese frosting generously on top. Optionally, garnish with lemon zest. Serve warm for the best flavor experience.

Notes

  • Use very soft butter for easier incorporation into the dough.
  • Maintaining the dough temperature around 70°F helps ensure proper fermentation.
  • If you’re short on time, kneading in a stand mixer is a suitable alternative to stretch-and-fold.
  • Frozen raspberries work well as they break down nicely, providing a jammy filling without excess moisture.
  • Rinsing the knife between slices keeps roll edges clean and neat.
  • Allow rolls to cool slightly before frosting to prevent melting the cream cheese topping.
  • For an added lemon punch, garnish finished rolls with fresh lemon zest.
  • Prep Time: 30 minutes active + 10-12 hours inactive (fermentation) + 3 hours proofing
  • Cook Time: 30-35 minutes
  • Category: Breakfast, Bakery
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeglimpse.com/sourdough-raspberry-lemon-rolls-recipe/