Description
Deliciously fluffy rolls filled with tangy raspberry and zesty lemon, topped with creamy frosting.
Ingredients
Scale
- 60 grams bubbly sourdough starter
- 70 grams granulated sugar (for the dough)
- 1 large egg
- 430 grams bread flour
- 5 grams salt
- 2 cups frozen raspberries
- 1/2 cup granulated sugar (for the filling)
- 2 teaspoons cornstarch
- 4 tablespoons softened unsalted butter
- 3 ounces softened cream cheese
- 2 tablespoons lemon juice
- 2 cups powdered sugar
Instructions
- Mix warm milk and bubbly sourdough starter in a bowl.
- Add 70 grams of granulated sugar and a large egg; stir to combine.
- Incorporate 430 grams of bread flour and 5 grams of salt; knead until smooth.
- Allow the dough to rise until doubled in size (1-2 hours).
- Prepare filling: combine frozen raspberries, 1/2 cup of sugar, and cornstarch in a bowl.
- Roll out the dough, spread softened butter, and add raspberry filling.
- Roll tightly, slice into rolls, and place in a baking dish; let rise again (1 hour).
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden.
- Whisk together cream cheese, lemon juice, and powdered sugar for frosting.
- Slather frosting on cooled rolls and serve.
Notes
Best enjoyed fresh and warm. Can be stored in an airtight container for up to 3 days or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: sourdough, raspberry rolls, lemon rolls, brunch, baked goods