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sourdough raspberry rolls covered with icing in a parchment lined baking sheet on a blue towel
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Sourdough Raspberry Rolls

Sourdough raspberry rolls are buttery, sourdough biscuits baked with a spread of raspberry filling and sprinkled with brown sugar.
Course Breakfast, Dessert
Cuisine American
Keyword sourdough raspberry rolls
Prep Time 20 minutes
Cook Time 20 minutes
Fermentation time 12 hours
Servings 10
Calories 317kcal
Author Amy

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sourdough starter active or discard will work
  • 1/2 cup water Add slowly just until dough forms. You may need less.
  • 2 tbs honey
  • 1/2 cup melted butter
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup raspberry jam
  • 1 tbs brown sugar
  • 2 tbs butter for spreading

Icing

Instructions

  • Four to twelve hours before starting the dough, feed your starter so it is nice and active (bubbly).
  • In a large bowl, mix together flour, honey, melted butter, and sourdough starter.
  • Slowly add water and mix until a ball forms.
  • Cover and allow to ferment for 12-24 hours for the most benefit from the sourdough. (Skip if you want to bake right away)
  • The next day, preheat oven to 375 degrees.
  • Uncover the dough, sprinkle with salt, baking soda, and baking powder.
  • Knead dough together to make sure all the ingredients are incorporated well, about 3-5 minutes.
  • Place dough on the floured surface and roll out into an even rectangle that is about 1/4 to 1/2 inch thick.
  • Brush the dough with butter, then spread the raspberry jam over the dough, leaving about 1/4 inch of space from the ends.
  • Starting from one side and working down the edge, roll up the dough as tightly as you can. Pinch the ends of the dough to the roll to help keep it together.
  • Slice into equal rolls. Usually I slice it into about 10-12 rolls.
  • Place in a greased or parchment-lined baking dish or cast iron skillet.
  • Pour remaining butter over the rolls as evenly as possible and sprinkle with brown sugar.
  • Place in oven and bake for 20-25 minutes until the rolls start to turn golden.
  • While the rolls are baking, make icing by whisking together powdered sugar, milk (or water), and vanilla extract.
  • Allow sourdough raspberry rolls to cool, then drizzle with icing.

Notes

  • Make sure to knead the leaveners and salt in well so there are no lumps or chunks.
  • If you or a family member cannot tolerate unfermented grains, be sure to use gluten free flour when dusting your work surface.
  • Use your favorite raspberry jam. It can have seeds for a pop of texture, or use seedless for a smoother spread. My favorite is the Trader Joe’s brand with the seeds.

Nutrition

Serving: 1roll | Calories: 317kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 225mg | Potassium: 88mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg