Lemon Raspberry Sourdough Sweet Rolls with Lemon Glaze

| |
BySarah | Grains & Greens Kitchen Posted on

Made with 100% freshly milled flour and sourdough starter, these lemon raspberry sourdough sweet rolls are soft and tangy, and filled with the aroma of sweet summer berries and fresh lemons.

JUMP TO RECIPE
baked and glazed Lemon Raspberry Sourdough Sweet Rolls in a white cast iron pan topped with white lemon glaze
baked and glazed Lemon Raspberry Sourdough Sweet Rolls in a white cast iron pan topped with white lemon glaze

Sourdough berry sweet rolls are completely underrated. They’re the bright and fruity cousin of sourdough cinnamon rolls, and as such deserve a lot more of the spot light:

These freshly milled lemon raspberry sourdough sweet rolls are the perfect balance of bright lemon and sweet, jammy raspberries. The berry filling is wrapped up in a deliciously cakey crumb that’s soft, tangy, and surprisingly light, considering it’s made with 100% fresh milled flour.

Whether you’re whipping them up for breakfast or dessert, they’re a refreshing summer treat when raspberries and lemons are in season, but even easier with frozen berries, so you can enjoy them year-round.

more Freshly milled sourdough discard recipes

Why You’ll Love This Freshly Milled Flour Recipe

  • The timing is all about you » Since we’re not relying on sourdough for leavening, you can start the dough the night before or whenever you find a moment, using either discard or an active starter.
    Bake straight away or ferment for as long as you want.
  • Slow fermentation » Sourdough 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.
  • Perfect for breakfast or dessert » 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. And if you’re in the mood for dessert. just add the lemon glaze!
  • 100% whole wheat, 0% heavy » Even with freshly milled flour, the dough comes out light and fluffy, full of buttery pockets that create a soft, tender crumb.
closeup of split roll on a flowery dessert plate, showcasing the flaky tender crumb and bright pink raspberry filling
closeup of split roll on a flowery dessert plate, showcasing the flaky tender crumb and bright pink raspberry filling

Ingredients

Flour:
This recipe is designed for fresh milled soft wheat or spelt flour.
It also works well with store-bought whole wheat flour in most European countries.

If you’re baking in the U.S., look for Whole Wheat Pastry Flour milled from soft white wheat.

If you’re not milling at home and want to use all-purpose or bread flour instead, check out my recipe for 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.

Fresh Lemons: The zest and juice of fresh lemons adds a delicious citrus aroma to dough, filling and glaze. Use at least one

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 Fresh Milled Lemon Raspberry Sourdough Sweet Rolls (Step-by-Step)

Step 01

Cut Butter into Dry Ingredients

closeup of pea sized butter pieces and flour in a blue bowl

In a large bowl, combine fresh 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.

Step 02

Add Wet Ingredients

closeup of fully mixed Lemon Raspberry Sourdough Sweet Rolls dough

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!

Step 03

Prepare The Filling

closeup of frozen raspberries, lemon zest, sugar and cornstarch in a blue bowl

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.

Step 04

Knead In Baking Powder

closeup of Lemon Raspberry Sourdough Sweet Rolls dough with baking powder sprinkled on top

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.

Step 05

ROll Out Dough

closeup of Lemon Raspberry Sourdough Sweet Rolls dough on a floured worktop before rolling out

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.

Step 06

Spread Raspberry Filling

rolled out Lemon Raspberry Sourdough Sweet Rolls dough with filling spread across

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.

Step 07

Roll Up the DOugh

closeup of frozen raspberry filling getting rolled up into 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.

Step 08

Cut into Rolls

closeup of the rolled up dough being cut with a piece of dental floss, showcasing the raspberry filling

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.

Step 09

Transfer to Baking Pan

cut Lemon Raspberry Sourdough Sweet Rolls in a cast iron pan before baking

Place the cut rolls into your prepared baking pan, spacing them apart to allow for expansion as they bake.

Step 10

Bake & Cool

baked Lemon Raspberry Sourdough Sweet Rolls in a white cast iron pan

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.

Step 10

Add Lemon Glaze

baked and glazed Lemon Raspberry Sourdough Sweet Rolls in a white cast iron pan topped with white lemon 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.

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:

A scribbled guide on paper showing different dimensions of dough rectangles and how they affect sweet roll shape

Tips & Troubleshooting

for Perfect freshly milled Raspberry Rolls

  • Keep the butter as cold as possible. It makes it easier to cut into the fresh flour without melting.
  • Don’t skip the baking powder and soda. They give these fresh milled 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 risks staying 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 Freshly Milled 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 a brunch, these rolls make a stunning centerpiece that’ll steal the show in any buffet spread.

How to Store & 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 plan to 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.

closeup of split roll on a flowery dessert plate, showcasing the flaky tender crumb and deep red raspberry filling
closeup of split roll on a flowery dessert plate, showcasing the flaky tender crumb and deep red raspberry filling

Variations

  • Extra Light Rolls: If you’re not milling at home, you can also make these rolls with plain or all-purpose flours. Check out my recipe for Blueberry Lemon Sourdough Sweet Rolls where I show you how to adjust the dough to different white flours.
  • Swap Berries: Use whatever summer berries you love! Blueberries, strawberries, blackberries, even red or black currants all work wonderfully. If your berries are very juicy, try freezing them while the dough ferments. Dough and filling are easier to handle when the fruit is frozen.
  • Adjust to the Season: If you’re baking in spring, one to two tablespoons of poppy seeds in the dough add a cheerful crunch. If summer starts fading into fall, half a teaspoon of cinnamon or cardamom makes the rolls a little cozier for cooler mornings.

Recipe FAQs

Yes! You can easily make these rolls both dairy-free and vegan. Simply swap the butter for a plant-based alternative like coconut oil or plant-based butter. Use homemade non-dairy buttermilk, made from a plant milk (like almond, oat, or soy) and lemon juice. These substitutions will keep your rolls just as tender and delicious, with that signature sourdough tang!

It’s totally up to you! A 6-hour fermentation gives a mild tangy flavor, but you can go all the way up to 24 hours for a more pronounced sour note. The longer you ferment, the more sourness you’ll get, so feel free to adjust it based on your taste preference!

Technically yes, but with a few caveats. If you use active and bubbly starter instead of sourdough discard, you can let the rolls proof until almost doubled. Keep in mind however that the berries will release some of their juices during that time. They will pool in the pan and bake into a sticky layer at the bottom of the rolls. Using frozen berries will slow down proofing, so I’d stick with fresh berries.

The rolls are lightly sweetened, and the raspberries provide plenty of natural sweetness once baked. If you like a bit more sweetness, you can add more sugar to the dough or berries, or top with a thicker glaze. For a more subtle treat, skip the glaze altogether.

Yes, you can easily make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a 1-cup measure and fill up with milk (or dairy-free milk). Let it sit for a few minutes to curdle. If you need more substitution ideas, feel free to check out my substitution guide!

If you make these freshly milled 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!

Inspired By LittleSpoonFarm

Freshly Milled Lemon Raspberry Sourdough Sweet Rolls

5 from 1 vote
These lemon raspberry sourdough sweet rolls are soft, fluffy, and packed with jammy berries and bright citrus flavor. Made with sourdough discard and 100% fresh milled flour, they’re perfect for breakfast, brunch, or a cozy afternoon treat.
PIN RECIPE PRINT RECIPE
SHARE RECIPE
baked and glazed Lemon Raspberry Sourdough Sweet Rolls in a white cast iron pan topped with white lemon glaze
Prep Time:35 minutes
Cook Time:40 minutes
Overnight Bulk Rise:8 hours
Total Time:9 hours 15 minutes
Servings:12 Rolls
Calories:233kcal
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 freshly milled flour - (2⅓ cups) either soft wheat or spelt, or see Notes for store bought alternatives
  • 1½ tbsp granulated sugar
  • ½ tsp fine salt
  • 115 g unsalted butter (cold and cubed) - (½ cup)
  • 240 g buttermilk - (1 cup)
  • 100 g sourdough 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 granulated 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

Mix the Dough

  • In a large bowl, combine the fresh milled 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!

Prepare the Filling

  • 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.

Finish 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.

Assemble Rolls

  • 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 to about ½-cm (¼-inch) thickness.
  • 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. 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 with a bench scraper, sharp knife, or unflavored dental floss.

Bake & Cool

  • 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.
  • Set the pan on a wire rack and let the rolls cool completely.

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. Let it set fully before serving.
Notes
  • Freshly milled soft wheat or spelt flour both work great. For store-bought flour, choose whole wheat in Europe and whole wheat pastry flour in the U.S.
  • Check out my Blueberry Lemon Sourdough Sweet Rolls for making these rolls with all-purpose or bread flour instead.
  • Keep raspberries from getting too juicy by leaving frozen ones in the freezer until just before using. If using fresh, hold off mixing 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.
  • Fresh milled 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.
Author: Sarah | Grains & Greens Kitchen
Calories: 233kcal | Carbohydrates: 36.2g | Protein: 4.6g | Fat: 8.8g | Fiber: 4.3g
Tried this recipe?Let me know how it turned out!

Explore Similar Posts

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. 5 stars
    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.

    Reply

    1. 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! 🍓

      Reply
  2. Pingback: Rhubarb, Strawberry and Almond Sourdough Discard Galette - Grains and Greens Kitchen