Description
Delightful rolls made using sourdough discard, filled with blueberries and a hint of lemon, topped with a creamy glaze.
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh or frozen
- 1 packet instant yeast
- 1/2 teaspoon salt
Instructions
- In a large bowl, mix the sourdough discard, milk, and melted butter.
- Stir in the sugar, lemon zest, instant yeast, and salt.
- Gradually add in the flour until a soft dough forms.
- Knead the dough for about 5-7 minutes until smooth.
- Let it rise in a warm area until doubled in size, about 1 hour.
- Roll out the dough on a floured surface into a rectangle.
- Sprinkle the blueberries evenly over the dough, then roll it up tightly to form a log.
- Cut into 12 even rolls and place them in a greased baking dish.
- Let the rolls rise again for about 30 minutes.
- Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until golden.
- For the glaze, mix the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the rolls while they are still warm and serve.
Notes
Ensure your sourdough discard is active for the best flavor. Adjust baking time based on your oven’s performance.
