Whole Grain Lemon Raspberry Sourdough Sweet Rolls
Lemon raspberry sourdough sweet rolls made with 100% whole grain flour. Perfect for fresh milled flour, discard baking & jammy summer berries.
These Lemon Raspberry Sourdough Sweet Rolls are the perfect balance of bright lemon and sweet, jammy raspberries, all wrapped up in a tender, cakey crumb. They’re a great summer treat when fresh raspberries are in season, but even easier with frozen berries, so you can enjoy them year-round. Whether you’re whipping them up for breakfast, dessert, or as a slightly fancy (but not too fancy) brunch indulgence, these rolls are loved for their light, refreshing flavor and mild tang—especially impressive considering they’re made with 100% whole grain flour.
Why You’ll Love These Lemon Raspberry Sourdough Rolls
Since we’re not relying on sourdough for leavening, the timing is all about you—you can start the dough the night before or whenever you find a moment, using either discard or an active starter. The slow fermentation breaks down gluten and phytic acid, making nutrients more bioavailable, but more importantly—it just tastes better! Like you put in more effort than you actually did. Each roll is studded with jammy, berry-filled bites that contrast beautifully with the bright lemon flavor. The base is only lightly sweetened, making these soft sourdough rolls perfect for a wholesome breakfast, but add the lemon glaze and you’re definitely in cake territory. Even with whole grain flours, the dough comes out light and fluffy, full of buttery pockets that create a soft, tender crumb.
Ingredients
Flour This recipe is meant for whole grain soft wheat or spelt, whether freshly milled or store-bought.
It works well with store-bought European whole wheat flour (usually soft wheat).
If you’re baking in the U.S., look for white whole wheat flour — it’s milder and behaves more like soft wheat. Avoid U.S. whole wheat flour (made from hard red wheat).
For tips on baking this style of roll with refined flour (like all-purpose or bread flour), check out my Blueberry Lemon Sourdough Sweet Rolls.
Sourdough Starter Whether you’ve got active starter or discard, it’s all good. The sourdough’s job here is to add that signature flavor and to improve digestibility, not to rise the dough. We’ll leave the rising to the baking powder and soda.
Raspberries Frozen raspberries work great here. Look for a bag of individually quick-frozen berries (IQF) if possible. These will be separate, not frozen into one solid block. A good trick is to shake the bag in the store—if you hear the berries rattle around inside, you’re good to go! If you can’t find IQF, just grab any bag where the berries aren’t clumped together.
Baking Powder & Soda These two are the real leavening agents in this recipe. They react with the acidity of the sourdough to create the fluffy, tender texture we love in these rolls. The dough still get’s fermented, so don’t worry—it’s still real sourdough.
How To Make Whole Grain Lemon Raspberry Sourdough Sweet Rolls (Step-by-Step Instructions)
prepare the dough:
01
In a large bowl, combine the flour, sugar, and salt. Add the cold butter, cut into small cubes. Using a pastry blender, two knives, or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
02
Add the buttermilk and sourdough starter. Gently mix with a spatula until the ingredients are well incorporated. Cover the bowl and let the dough rest on the counter overnight (or for your preferred fermentation time). DO NOT add the baking powder and soda at this point!
assemble the rolls:
03
Before rolling out the dough, preheat the oven to 190°C (375°F). Grease your cast-iron skillet or baking pan with butter. In a medium bowl, combine the raspberries, cornstarch, sugar, and lemon zest. Gently toss to combine, being careful not to crush the berries if they’re fresh. Set aside.
04
During fermentation, the dough will rise and puff up. Turn it out onto a clean work surface and gently flatten it into a thick rectangle. The dough will be soft and slightly sticky. Sprinkle the baking powder and baking soda evenly over the top. Gently knead the dough to incorporate the leavening until it feels a little less sticky and more cohesive.
05
Generously flour your worktop, rolling pin and the top of the dough. Roll the dough into a rectangle (check out the Sweet Roll Shaping Guide below). Try to keep the edges straight to ensure even rolls. Roll it as thin as you feel comfortable with, but not so thin that it tears.
06
Spread the berry filling evenly over the dough, leaving a strip along the top edge free of filling. Make sure it reaches all the way to the sides and is spread evenly along the length of the dough.
07
Carefully roll the dough into a tight log, pinching the seam closed to seal it. Also, pinch the edges to prevent the filling from spilling out. At this stage, you can gently shape the log to make it more even, removing any thick or uneven areas.
08
Cut the log into 12 even sections. To do this, use a bench scraper or knife to visually divide the log into halves, then each half into quarters, and each quarter into three pieces. To cut evenly, use a sharp knife or unflavored dental floss for a clean cut.
Bake and glaze the rolls:
09
Place the cut rolls into your prepared baking pan, spacing them apart to allow for expansion as they bake.
10
Bake sourdough rolls for 35–40 minutes, or until the tops are golden brown. If using frozen berries, the baking time may be slightly longer. Once baked, allow the rolls to cool to room temperature before glazing.
11
For the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth and at your desired consistency. Drizzle the glaze over the cooled rolls in thin ribbons, then let it set before serving.
How to Shape Sweet Rolls
I’m no fan of exact measurements, so I’m not going to tell you how big of a rectangle you’ll have to roll out. Pay attention to the proportions instead, as they actually impact the outcome of your sweet rolls!
Here’s a rough overview of how rolling out the dough will impact the shape of your sweet rolls:
Tips for Perfect Rolls
- Keep the butter as cold as possible—it’s easier to cut into whole grain flour without melting.
- Don’t skip the baking powder and soda. They give these whole wheat rolls their lift and tender crumb. You can try a second rise if using active starter and fresh berries, but the filling may release a lot of juices as the dough rests, resulting in sticky rolls. With frozen berries, the dough usually stays too cold for a proper rise.
- Make sure to spread the filling evenly across and all the way up to the sides of the dough rectangle or you might end up with rolls that aren’t fully filled. To prevent juices from leaking, pinch the ends of the log together, and place the end pieces pinched side down in the baking dish.
- This recipe can be made dairy-free. Use plant-based butter and buttermilk alternatives (check out my tips for homemade vegan buttermilk). The rolls still bake up soft and fluffy.
- Sourdough starter texture can vary. Depending on your flour, hydration, and measuring style, your starter might be a little thicker or looser than mine. That’s okay — just know it may slightly change the feel of the dough, but the rolls will still turn out well.
How to Serve Lemon Raspberry Sourdough Sweet Rolls
- Make a cozy moment of it and serve with a cup of milky coffee or go all out with a proper East Frisian tea ceremony! These rolls make the perfect treat to slow down with.
- These sweet rolls are perfect for breakfast (or second breakfast!), whether you’re enjoying them at home or grabbing them on the go.
- They travel beautifully, making them an easy and delicious addition to any lunchbox.
- If you’re hosting Easter brunch (or any celebration, really), these rolls make a stunning centerpiece that’ll steal the show in any buffet spread.
How to Store and Freeze
Lemon Raspberry Sourdough Sweet Rolls will last up to 3 days, loosely covered at room temperature. The glaze might soak into the dough a bit, but they’ll still taste amazing.
You can freeze the rolls before or after baking. If you freeze them after baking, skip the glaze.
To freeze baked rolls: Place them in a freezer-safe container (like a Ziploc bag), separating each roll with parchment paper. Store them in the freezer for up to 3 months. When you’re ready to serve, thaw and reheat in the oven at 175°C (350°F) until warmed through.
To freeze unbaked rolls: Shape the dough and arrange the rolls in a disposable baking tin or metal baking pan lined with parchment paper. Avoid using glass or ceramic pans, as they may crack from the temperature change. Cover tightly and freeze for up to 3 months. When ready to bake, preheat the oven to 175°C (350°F), uncover the rolls, and bake for 40-45 minutes, or until golden brown. No need to thaw before baking.
Variations
Blueberry Lemon Swap the raspberries for blueberries and check out my Blueberry Lemon Sourdough Sweet Rolls for refined flour tips and a citrus-forward twist.
Other ideas to try:
Use blackberries in place of raspberries for a late-summer version, or stir poppy seeds into the dough for a subtle crunch and classic lemon pairing.
Recipe FAQs
If you make these whole grain Lemon Raspberry Sourdough Sweet Rolls…
I’d love to hear how they turn out!
P.S. If you’re into summery sourdough desserts, you might love these recipes too:
happy baking!
Adapted from LittleSpoonFarm
Whole Grain Lemon Raspberry Sourdough Sweet Rolls
Equipment
- cast iron pan - (28-30 cm / 11-12 inches) or
- deep baking pan - (23×33 cm / 9×13 inches) or
- spring-form pan - (25 cm / 10 inch)
- pastry blender - (optional)
- rolling pin
- sharp knife or unflavored dental floss - (for clean cuts)
Ingredients
Dough
- 300 g whole grain flour (see Notes) - 2⅓ cups
- 1½ tbsp raw cane sugar
- ½ tsp fine salt
- 115 g unsalted butter (cold and cubed) - ½ cup
- 240 g buttermilk - 1 cup
- 100 g sourdough starter discard - ⅓ cup (or ½ cup active, bubbly starter)
- 1 tsp baking powder (add only after bulk ferment)
- ½ tsp baking soda (add only after bulk ferment)
Filling
- 285 g raspberries (fresh or frozen) - 1¾ cups
- 65 g raw cane sugar - ⅓ cup
- 1 tsp corn starch
- zest of one lemon
Glaze
- 60 g powdered sugar - ½ cup
- 2 tsp lemon juice - or more for a thinner glaze
Instructions
- In a large bowl, combine the flour, sugar, and salt. Add the cold butter and, using a pastry blender, two knives, or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add the buttermilk and sourdough starter. Gently mix with a spatula until the ingredients are well incorporated. Cover the bowl and let the dough rest on the counter overnight (or for your preferred fermentation time). DO NOT add the baking powder and soda at this point!
Assembly
- Before rolling out the dough, preheat the oven to 190°C (375°F). Grease your cast-iron skillet or baking pan with butter. In a medium bowl, rub together sugar and lemon zest with your fingers until fragrant. Stir in the cornstarch. Add fresh berries on top, but don't stir until the dough is rolled out. Alternatively, keep frozen berries in the freezer while you roll out the dough.
- Turn the dough out onto a clean work surface and gently flatten it into a thick rectangle. The dough will be soft and sticky. Sprinkle the baking powder and baking soda evenly over the top. Gently knead the dough to incorporate the leavening until it feels a little less sticky and more cohesive.
- Generously flour your worktop, rolling pin and the top of the dough. Roll the dough into a rectangle. Try to keep the edges straight to ensure even rolls. Roll it as thin as you feel comfortable with, but not so thin that it tears.
- Gently toss the berries with the lemon sugar to combine, being careful not to crush the berries if they’re fresh. Spread the filling evenly over the dough, leaving a strip along the top edge free of filling. Make sure it reaches all the way to the sides and is spread evenly across the dough.
- Carefully roll the dough into a tight log, pinching the seam closed to seal it. Also, pinch the edges to prevent the filling from spilling out. At this stage, you can gently shape the log to make it more even, removing any thick or uneven areas.
- Cut the log into 12 even sections. To do this, use a bench scraper or knife to visually divide the log into halves, then each half into quarters, and each quarter into three pieces. To cut evenly, use a sharp knife or unflavored dental floss for a clean cut.
Baking
- Place the cut rolls into your prepared baking pan, spacing them apart to allow for expansion as they bake.
- Bake sourdough rolls for 35–40 minutes, or until the tops are golden brown. If using frozen berries, the baking time may be slightly longer. Once baked, allow the rolls to cool to room temperature before glazing.
Glaze
- For the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth and at your desired consistency. Drizzle the glaze over the cooled rolls in thin ribbons, then let it set before serving.
Notes
- Whole grain or freshly milled soft wheat or spelt flour work great. For store-bought flour, choose whole wheat in Europe and white whole wheat in the U.S. Check out my tips for using all-purpose or bread flour in my Blueberry Lemon Sourdough Sweet Rolls recipe, if you want extra fluffy rolls.
- Keep raspberries from getting too juicy by leaving frozen ones in the freezer until just before using, or—if using fresh—waiting to mix with the sugar until after the dough is rolled out.
- This recipe can be made dairy-free/vegan. Use plant-based butter and buttermilk alternatives (check out my tips for homemade vegan buttermilk). They still bake up soft and fluffy.
- Don’t skip the baking powder and soda — they boost rise and help the texture stay light and tender.
- Using an active starter and fresh berries? You can do a second rise at room temp, but the berries may leak and make things sticky. Frozen berries will chill the dough too much for a second rise.
- Lemon Raspberry Sourdough Sweet Rolls will keep for up to 3 days at room temperature, loosely covered. The glaze may soak in a bit over time, but they’ll still taste delicious.
- To freeze baked rolls: Skip the glaze. Place in a freezer-safe container or bag, separating each roll with parchment. Freeze for up to 3 months. Reheat from frozen at 175°C (350°F) until warmed through.
- To freeze unbaked rolls: Shape and place in a parchment-lined metal or disposable pan (avoid glass/ceramic). Cover tightly and freeze up to 3 months. Bake straight from frozen at 175°C (350°F) for 40–45 minutes, until golden.
I tried this recipe but worked with some substitutes since 1) I didn’t have any buttermilk at home (used the yoghurt-milk substitute mentioned by you) and 2) I had none of the berries you mentioned at hand. So I thought, oh well, I’ll just use strawberries since I do have fresh ones.
Since I also had a lot of discard, I used that. The dough did rise quite a bit, so I figured I’d go without the baking powder/soda. The good news: everybody liked them😊 and the dough was fine when they came out of the oven. However, since I cut up the strawberries into small pieces and they sat for more than an hour with the sugar, the rolls sat in a lot of juice when they went into the oven. It dried out fine during baking, the rolls just came out really sticky. But next time, I will just add the baking powder and throw them directly into the oven.
I used spelt flour (mostly 630 with some 1050 added for those using German flour because that was what I had available ) and the dough was quite sticky. So next time I will also use more flour when rolling out the dough.
Hi Sabine,
Thank you for your feedback, I’m glad they were well received!
You could also try reducing the buttermilk to 3/4 cup, as spelt is a little less “thirsty” than wheat flour.
I’ll update the recipe with better guidance for fresh fruit and softer flours.
Let me know when and if you try again! 🍓