Lemon Raspberry Sweet Rolls

Lemon raspberry sweet rolls made with sourdough discard are a delightful treat combining the tangy flavor of raspberries with the freshness of lemon and the subtle sourdough tang. Here’s a recipe to make these delicious rolls:

Sourdough Discard Lemon Raspberry Sweet Rolls Recipe



  • 1/2 cup (120ml) warm milk
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (120ml) sourdough discard (unfed)
  • 1/4 cup (60g) unsalted butter, melted
  • 1 large egg
  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon salt


  • 1/4 cup (60g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • Zest of 1 lemon
  • 1 cup (150g) fresh or frozen raspberries (if using frozen, do not thaw)

Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • Zest of 1 lemon (optional)


  1. Prepare the Dough:
    • In a small bowl, mix the warm milk and granulated sugar. Sprinkle the yeast on top and let it sit for about 5 minutes, until it becomes foamy.
    • In a large mixing bowl, combine the sourdough discard, melted butter, and egg. Mix well.
    • Add the yeast mixture to the bowl and stir to combine.
    • Gradually add the flour and salt, mixing until a dough forms. Knead the dough for about 5-7 minutes until it is smooth and elastic. If using a stand mixer, use the dough hook attachment.
    • Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
  2. Prepare the Filling:
    • In a small bowl, combine the softened butter, granulated sugar, and lemon zest to make a lemon-sugar paste.
  3. Assemble the Rolls:
    • Once the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle, about 16×12 inches.
    • Spread the lemon-sugar butter mixture evenly over the dough.
    • Sprinkle the raspberries over the butter mixture.
    • Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal.
    • Cut the log into 12 equal pieces and place them cut-side up in a greased 9×13-inch baking dish.
  4. Second Rise:
    • Cover the rolls with a damp cloth or plastic wrap and let them rise for another 30-45 minutes, or until puffy.
  5. Bake the Rolls:
    • Preheat your oven to 350°F (175°C).
    • Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown and cooked through.
  6. Prepare the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add the lemon zest for extra flavor, if desired.
  7. Glaze the Rolls:
    • Allow the rolls to cool for a few minutes, then drizzle the lemon glaze over the warm rolls.


  • Raspberries: If using frozen raspberries, use them straight from the freezer to prevent them from releasing too much juice.
  • Dough Consistency: If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.
  • Overnight Option: You can prepare the rolls the night before and let them rise in the refrigerator overnight. In the morning, let them come to room temperature before baking.

Enjoy your delicious sourdough discard lemon raspberry sweet rolls!

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