Print

Sourdough Discard Lemon Blueberry Rolls

Freshly prepared sourdough discard lemon blueberry rolls on white plate
Print Recipe

These Sourdough Discard Lemon Blueberry Rolls combine tangy lemon zest with fresh blueberries for a naturally fluffy and flavorful breakfast or snack treat. Perfectly soft rolls made using sourdough discard add a subtle tang and moist texture.

Ingredients

Scale
  • 1 cup sourdough discard
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup warm milk (110°F)
  • 1 large egg
  • 4 tbsp unsalted butter, melted
  • 1 tsp salt
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • For the glaze: 1 cup powdered sugar, 2 tbsp lemon juice

Instructions

  1. In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit for 5-10 minutes until foamy.
  2. Add sourdough discard, egg, melted butter, lemon zest, remaining sugar, and salt to the yeast mixture; stir to combine.
  3. Gradually add flour, 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 dough in a greased bowl, cover, and let rise until doubled in size, about 1 to 1 ½ hours.
  6. Roll dough into a rectangle about 12×15 inches. Sprinkle evenly with blueberries.
  7. Roll the dough tightly from the long edge and cut into 12 equal rolls.
  8. Arrange rolls in a greased baking dish, cover, and let rise for another 45 minutes.
  9. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown.
  10. Whisk powdered sugar and lemon juice to make glaze. Drizzle warm rolls before serving.

Notes

For extra flavor, brush melted butter on warm rolls and sprinkle additional lemon zest before serving.

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