Blueberry Lemon Sourdough Sweet Rolls
Delight in these naturally fermented Blueberry Lemon Sourdough Sweet Rolls, offering a perfect balance of tart citrus and sweet berries in a soft, fluffy dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 7 hours
- Yield: 12 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough starter
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- In a large bowl, combine the active sourdough starter, warm milk, melted butter, and egg; mix well.
- Add the sugar, salt, lemon zest, and 2 cups of flour; stir until combined.
- Gradually add the remaining flour, mixing until a soft dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise at room temperature until doubled, about 4-6 hours.
- Gently fold in the fresh blueberries to the dough.
- Roll the dough into a rectangle about 12×16 inches, then roll it up tightly from the long side.
- Cut into 12 equal rolls and place them in a greased baking dish.
- Cover and let rise for another 2 hours until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown.
- Mix powdered sugar and lemon juice to make the glaze; drizzle over warm rolls before serving.
Notes
For extra flavor, sprinkle some finely chopped lemon zest on top before baking, and serve warm with a pat of butter.