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Blueberry Lemon Sourdough Sweet Rolls

Blueberry Lemon Sourdough Sweet Rolls

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Blueberry Lemon Sourdough Sweet Rolls are the ultimate summer treat, blending the sweet juiciness of blueberries with the zesty brightness of lemon in a soft, chewy dough. These delightful rolls are topped with a creamy lemon cream cheese icing that elevates their flavor and makes them perfect for brunch, picnics, or simply enjoying at home. Whether you’re an experienced baker or a novice, this easy-to-follow recipe will impress your family and friends alike. Indulge in these beautiful rolls that not only look stunning but also taste incredible!

Ingredients

Scale
  • 10 grams sourdough starter (ripe and active, about 2 teaspoons)
  • 10 grams granulated sugar (about 1 Tablespoon)
  • 50 grams all-purpose or bread flour (about 6 Tablespoons)
  • 25 grams water (about 2 Tablespoons)
  • 90 grams levain (all of it, see recipe notes, about 1/3 cup)
  • 220 grams whole milk (warmed, about 3/4 cup plus 2 Tablespoons)
  • 55 grams unsalted butter (melted, about 1/4 cup)
  • 60 grams granulated sugar (about 1/4 cup)
  • 6 grams lemon zest (from one large lemon, about 1 Tablespoon)
  • 1 large egg (about 50 grams)
  • 6 grams salt (about 1 teaspoon)
  • 475 grams bread flour (about 3 1/3 cups)
  • 190 grams fresh or frozen blueberries (about 1 cup)
  • 50 grams granulated sugar (about 1/4 cup)
  • 15 grams lemon juice (about 1 Tablespoon)
  • 10 grams cornstarch (about 1 Tablespoon)
  • 55 grams unsalted butter (about 4 Tablespoons)
  • 30 grams cream cheese (about 2 Tablespoons or 1 oz)
  • 125 grams powdered sugar (about 1 cup)
  • 15 grams lemon juice (about 1 Tablespoon)
  • 24 grams lemon zest (about 12 teaspoons)
  • pinch of salt

Instructions

  1. In a bowl, mix flour, sugar, salt, and yeast. In another bowl, combine warm milk and melted butter.
  2. Combine wet and dry ingredients, adding egg and sourdough starter to form a dough.
  3. Knead until smooth and let rise in a greased bowl until doubled in size (about 1 hour).
  4. For the filling, cook blueberries with sugar, lemon juice, and cornstarch until thickened; cool.
  5. Roll out dough into a rectangle, spread blueberry filling, roll tightly into a log, and cut into rolls.
  6. Let rolls rise again on a baking sheet for about 1 hour.
  7. Bake at 350°F (175°C) for 30 minutes until golden brown.
  8. Prepare icing by mixing butter, cream cheese, powdered sugar, lemon juice, and zest; drizzle over cooled rolls.

Nutrition