Blueberry Lemon Sourdough Sweet Rolls
These Blueberry Lemon Sourdough Sweet Rolls combine tangy lemon zest and sweet blueberries with the natural flavor of sourdough, creating a moist, flavorful treat perfect for breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 45 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons lemon juice (for glaze)
Instructions
- In a large mixing bowl, combine the sourdough starter, warmed milk, sugar, egg, and melted butter. Stir until well blended.
- Mix in the flour, salt, and lemon zest until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise at room temperature for 4-6 hours or until doubled in size.
- On a lightly floured surface, roll the dough into a rectangle about 12×16 inches.
- Scatter the fresh blueberries evenly over the dough, then gently roll it up tightly from the long side to form a log.
- Cut the log into 9 equal pieces and place them cut-side up in a greased 9-inch round baking pan.
- Cover and let the rolls rise for another 1-2 hours until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
- While the rolls bake, mix powdered sugar with lemon juice to create a glaze.
- Drizzle the lemon glaze over the warm rolls before serving.
Notes
For extra zest, add a teaspoon of lemon extract to the glaze or sprinkle chopped toasted almonds on top before baking for added crunch.