Sourdough Discard Lemon Blueberry Rolls
Delight in these soft and tangy sourdough discard rolls bursting with fresh blueberries and bright lemon zest, perfect for a unique breakfast or snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 35 minutes
- Yield: 9 rolls
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup active sourdough discard
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ tsp salt
- ⅓ cup whole milk, warmed
- 1 large egg
- ¼ cup unsalted butter, melted
- Zest of 1 lemon
- 1 cup fresh blueberries
- ¼ cup lemon glaze (powdered sugar mixed with lemon juice) for topping
Instructions
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let it activate for about 5 minutes until foamy.
- Stir in sourdough discard, sugar, egg, melted butter, and lemon zest into the yeast mixture.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead the dough on a floured surface for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
- Gently punch down the dough and roll it out into a rectangle approximately 12×16 inches.
- Scatter blueberries evenly over the dough, then roll it tightly into a log from the long side.
- Cut the log into 9 equal rolls and place them in a greased baking dish.
- Cover and let the rolls rise for another 45 minutes until puffed.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
- Remove from oven and brush with lemon glaze while warm. Let cool slightly before serving.
Notes
For extra flavor, sprinkle some coarse sugar on top before baking or serve warm with a dollop of vanilla cream cheese spread.