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Sourdough Discard Lemon Blueberry Rolls

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These tangy and sweet sourdough discard lemon blueberry rolls combine a zesty citrus flavor with bursts of juicy blueberries, perfect for a refreshing breakfast or snack.

Ingredients

Scale
  • 1 cup sourdough discard (unfed)
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • Zest of 1 lemon
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • 1 tbsp lemon juice
  • For the glaze: 1 cup powdered sugar, 2 tbsp lemon juice, 1 tsp vanilla extract

Instructions

  1. In a large mixing bowl, combine the warm milk, yeast, and a teaspoon of sugar. Let it sit for 5-10 minutes until foamy.
  2. Add the sourdough discard, melted butter, egg, lemon zest, and remaining sugar to the yeast mixture. Mix until combined.
  3. Gradually add the flour and salt, mixing until a soft dough forms.
  4. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let it rise for 1-1.5 hours or until doubled in size.
  6. Preheat the oven to 350°F (175°C).
  7. Roll the dough into a rectangle about 12×15 inches. Brush with lemon juice and evenly spread the blueberries over the surface.
  8. Roll the dough tightly from the long side and cut into 12 equal rolls.
  9. Place the rolls into a greased baking dish, cover, and let rise for another 30 minutes.
  10. Bake for 25-30 minutes or until golden brown and cooked through.
  11. Mix powdered sugar, lemon juice, and vanilla extract to make the glaze and drizzle over warm rolls.

Notes

For an extra burst of citrus, add a teaspoon of lemon extract to the glaze or sprinkle some finely chopped lemon zest on top before serving.

Find it online: https://delilita.com/sourdough-discard-lemon-blueberry-rolls/