This is a simple guide to make soft lemon blueberry rolls using sourdough discard.
introduction
These rolls use sourdough discard for flavor and softness. They are bright with lemon and sweet with blueberries. If you like more ideas for using discard, check this page for the best sourdough discard recipes.
why make this recipe
- You use sourdough discard and waste less starter.
- The rolls are soft, tangy, and sweet.
- They are simple to make with common ingredients.
- They work for breakfast or dessert.
how to make Sourdough Discard Lemon Blueberry Rolls
Make the dough, let it rise, add blueberries and lemon, roll it up, bake, and add cream cheese glaze. Follow the steps below for best results.
Ingredients :
- 2 cups sourdough discard
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2 tablespoons lemon juice
For the glaze: - 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Directions :
- In a large bowl, mix the sourdough discard, milk, sugar, melted butter, egg, and vanilla extract.
- In another bowl, whisk together the flour, instant yeast, and salt. Gradually add the dry ingredients to the wet mixture until a dough forms.
- Knead in the blueberries, lemon zest, and lemon juice until the blueberries are evenly distributed.
- Cover the dough and let it rise for 1-2 hours, or until doubled in size.
- Roll the dough out on a floured surface to a rectangle shape.
- Spread the filling (can use sugar and additional blueberries if desired), then roll it tightly into a log.
- Cut the log into 12 slices and place them in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden and cooked through.
- For the glaze, mix the cream cheese, powdered sugar, lemon juice, and milk until smooth.
- Drizzle the glaze over the warm rolls and serve.
how to serve Sourdough Discard Lemon Blueberry Rolls
Serve warm for best flavor. Drizzle the cream cheese glaze on top. These go well with coffee, tea, or milk.
how to store Sourdough Discard Lemon Blueberry Rolls
- At room temperature: Keep in an airtight container for 1-2 days.
- In the fridge: Store in an airtight container for up to 4 days. Reheat in the oven or microwave before serving.
- Freezing: Freeze cooled rolls without glaze for up to 2 months. Thaw and warm, then add glaze.
tips to make Sourdough Discard Lemon Blueberry Rolls
- Use fresh or well-drained frozen blueberries to avoid soggy dough.
- Keep ingredients at room temperature for even mixing.
- Handle the dough gently when adding berries so they do not burst.
- Let the dough rise until it doubles; this makes light rolls.
- Brush a little melted butter on top after baking for extra shine.
variation (if any)
- Use frozen blueberries if fresh are not available (do not thaw fully).
- Add a teaspoon of cinnamon or cardamom to the filling for spice.
- Swap lemon zest and juice for orange for a different citrus note.
- Make a simple sugar butter filling with extra blueberries if you like more fruit.
FAQs
Q: Can I use active sourdough starter instead of discard?
A: You can, but adjust liquids. Active starter is stronger and can change rise time. Use less starter or add a bit more flour.
Q: Can I make these with frozen blueberries?
A: Yes. Keep them partly frozen or toss them in a little flour before adding so they do not bleed into the dough.
Q: Do I need to wait for a full rise?
A: Yes. Letting the dough double in the first rise and sit 30 minutes after shaping gives light, soft rolls.
Q: Can I skip the cream cheese glaze?
A: Yes. You can dust with powdered sugar or make a simple lemon glaze with powdered sugar and lemon juice.
Q: How do I reheat frozen rolls?
A: Thaw, warm in a 350°F (175°C) oven for 8-10 minutes, then add glaze if desired.
Sourdough Discard Lemon Blueberry Rolls
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft rolls made with sourdough discard, brightened with lemon and sweetened with blueberries, perfect for breakfast or dessert.
Ingredients
- 2 cups sourdough discard
- 1/2 cup milk
- 1/4 cup sugar
- 1/2 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- 2 tablespoons lemon juice
- For the glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
Instructions
- In a large bowl, mix the sourdough discard, milk, sugar, melted butter, egg, and vanilla extract.
- In another bowl, whisk together the flour, instant yeast, and salt. Gradually add the dry ingredients to the wet mixture until a dough forms.
- Knead in the blueberries, lemon zest, and lemon juice until the blueberries are evenly distributed.
- Cover the dough and let it rise for 1-2 hours, or until doubled in size.
- Roll the dough out on a floured surface to a rectangle shape.
- Spread the filling (can use sugar and additional blueberries if desired), then roll it tightly into a log.
- Cut the log into 12 slices and place them in a greased baking dish.
- Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden and cooked through.
- For the glaze, mix the cream cheese, powdered sugar, lemon juice, and milk until smooth.
- Drizzle the glaze over the warm rolls and serve.
Notes
Serve warm for the best flavor. These rolls go well with coffee, tea, or milk.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
