Description
Delicious rolls made with sourdough discard, fresh blueberries, and a tangy lemon glaze.
Ingredients
Scale
- 2 cups sourdough discard
- 1/4 cup milk
- 1/4 cup melted butter
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 4 oz cream cheese
- 1 cup powdered sugar
- 1–2 tablespoons milk (for glaze)
Instructions
- In a large bowl, combine sourdough discard, milk, melted butter, sugar, vanilla, and egg. Mix until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add dry mix to wet ingredients, stirring until combined.
- Gently fold in fresh blueberries, lemon zest, and lemon juice.
- Dust a countertop with flour and turn the dough out. Roll it into a rectangle.
- Spread softened butter over the dough, sprinkle with sugar, and add more blueberries if desired.
- Roll the dough tightly into a log and slice into rolls.
- Place rolls into a greased baking dish and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
- While baking, whip up the glaze by beating cream cheese, powdered sugar, and enough milk until smooth.
- Once rolls are out and slightly cooled, drizzle the glaze over them and enjoy!
Notes
Pairs well with fresh fruit salad or yogurt. Can store leftovers in an airtight container for a few days or freeze for longer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: sourdough, blueberry rolls, lemon, baking, brunch, dessert