Freshly Milled Lemon Raspberry Sourdough Sweet Rolls

Prep Time:35

Cook Time:40

Overnight Bulk Rise:8

Total Time:9 15

Servings:12 Rolls

Calories:233kcal

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)

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!

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 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.

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.

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.

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!