Description
Sweet, zesty, and perfectly pillowy, these sourdough lemon blueberry sweet rolls are your new go-to brunch or dessert recipe. Naturally fermented for deeper flavor and gut-friendly goodness.
Ingredients
Dough:
- 1 cup (240g) active sourdough starter
- 3/4 cup (180g) whole milk, lukewarm
- 1/4 cup (50g) sugar
- 1 large egg
- 1/3 cup (75g) unsalted butter, softened
- 3 1/2 cups (420g) all-purpose flour
- 1 tsp salt
- Zest of 1 lemon
Filling:
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 tbsp cornstarch
- Juice of 1 lemon
Glaze:
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
- 1/2 tsp vanilla extract (optional)
Instructions
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Mix Dough: In a large bowl or mixer, whisk starter, milk, sugar, egg, butter, and lemon zest. Add flour and salt, and knead until smooth and tacky.
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Bulk Fermentation: Cover and let rise 8–12 hours at room temp until doubled.
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Roll & Fill: On a floured surface, roll into a 16×12” rectangle. Combine blueberries, sugar, lemon juice, and cornstarch. Spread over dough.
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Shape & Slice: Roll up from the long side. Cut into 12 slices with floss or sharp knife.
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Second Rise: Place in greased 9×13″ dish. Let rise 2–4 hours until puffy.
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Bake: Preheat oven to 375°F. Bake 25–30 minutes or until golden.
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Glaze: Mix glaze ingredients and drizzle over warm rolls. Enjoy warm!
Notes
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Cold dough is easier to roll.
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You can freeze unbaked rolls for up to 3 months.
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Fresh lemon juice > bottled stuff. Always.
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Rolls taste best within 1–2 days but are still awesome reheated.
- Prep Time: 30 minutes (plus fermentation time)
- Cook Time: 25–30 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 260 kcal
- Sugar: 16g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: sourdough, lemon, blueberry, sweet rolls, brunch