Sourdough Discard Lemon Blueberry Rolls
Delight in these fluffy sourdough discard lemon blueberry rolls, bursting with fresh citrus and juicy berries for a perfectly tangy and sweet treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 9 rolls
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 packet (2 ¼ tsp) active dry yeast
- ⅓ cup whole milk, warmed
- ¼ cup unsalted butter, melted
- 1 large egg
- Zest of 1 lemon
- 1 cup fresh blueberries
- ¼ cup lemon juice
- ¼ cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- In a large bowl, combine sourdough discard, warm milk, melted butter, sugar, egg, and yeast. Mix well.
- Add flour, salt, and lemon zest. Stir until a sticky dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
- Roll dough into a rectangle about 12×8 inches. Spread lemon juice evenly, then sprinkle blueberries over the surface.
- Roll the dough tightly from the long edge, then cut into 9 equal rolls.
- Place rolls in a greased baking pan, cover, and let rise for 45 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- Mix powdered sugar and vanilla with a little lemon juice to make glaze. Drizzle over warm rolls before serving.
Notes
For extra flavor, add a sprinkle of finely chopped lemon zest to the glaze or serve rolls warm with a dollop of whipped cream.
Find it online: https://auntyspices.com/sourdough-discard-lemon-blueberry-rolls/