Description
Delightful rolls featuring tangy raspberries and zesty lemon, all wrapped in a soft sourdough dough, topped with a creamy lemon frosting. Perfect for brightening your morning!
Ingredients
Dough
- 1 cup Active sourdough starter (Bubbly and recently fed is best)
- 1/2 cup Warm milk or buttermilk (Buttermilk adds extra tang)
- 1/4 cup Granulated sugar
- 1 large Egg
- 1/4 cup Unsalted butter (Softened)
- 4 cups All-purpose flour (Bread flour also works)
- 1 teaspoon Salt
Filling
- 1 cup Raspberries (Fresh or frozen)
- 1/4 cup Brown sugar (For the filling)
- 1 tablespoon Cornstarch (Helps the filling stay put)
- 1 tablespoon Lemon juice
- 1 tablespoon Lemon zest
Frosting
- 8 oz Cream cheese (Softened)
- 1/4 cup Unsalted butter (Softened)
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 1 tablespoon Lemon juice (Add slowly to adjust consistency)
Instructions
Preparation
- Mix the active sourdough starter, warm milk, sugar, egg, and softened butter in a mixing bowl.
- Add the flour and salt, then knead until smooth and slightly tacky.
- Cover the dough and let it rise until puffy and about doubled in size.
Making the Filling
- In a saucepan, simmer the raspberries, brown sugar, lemon juice, lemon zest, and cornstarch until thick. Allow it to cool.
Assembling the Rolls
- Roll the dough into a rectangle, spread the cooled filling evenly over the surface, then roll into a log.
- Slice the log using unflavored dental floss or a sharp knife and place the rolls in a buttered baking dish.
- Cover and let them rise again until puffy.
Baking
- Bake the rolls in a preheated oven until golden and set in the center.
- Let them cool for about 10 minutes before applying the frosting.
Frosting
- Beat the softened cream cheese and butter together, then add powdered sugar, vanilla, lemon zest, and slowly add lemon juice until desired consistency is reached.
- Spread the frosting on the warm rolls.
Notes
For best results, use active starter and be patient with the rising times. These rolls can be prepared the night before for a quick bake in the morning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, brunch
- Cuisine: American, Bakery