Sourdough Blueberry Sweet Rolls
Soft, fluffy, and naturally leavened with an active sourdough starter, these Sourdough Blueberry Sweet Rolls are filled with juicy blueberry compote and topped with a tangy lemon glaze. Perfect for breakfast, brunch, or dessert, they strike a beautiful balance between tart fruitiness and mellow sweetness, with the gentle tang of sourdough in every bite.
Ingredients
For the Dough:
- 1 cup active sourdough starter
- ½ cup warm whole milk
- ¼ cup honey
- 1 large egg
- ¼ cup melted unsalted butter
- 3 cups all-purpose flour
- ½ teaspoon salt
For the Filling:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon lemon juice
Instructions
- In a large bowl, whisk together sourdough starter, warm milk, honey, egg, and melted butter.
- Stir in flour and salt until a soft dough forms.
- Transfer dough to a floured surface; knead 8–10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let rise overnight (8–12 hours) until doubled in size.
- In a small saucepan, combine blueberries, sugar, lemon zest, and cornstarch.
- Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let cool.
- Roll dough into a large rectangle (¼ inch thick).
- Spread cooled blueberry filling evenly over the dough.
- Roll tightly into a log and slice into 12 equal rolls.
- Arrange in a greased baking dish, cover, and let rise 1 hour until puffy.
- Preheat oven to 375°F (190°C).
- Bake 25-30 minutes until golden brown. Tent with foil if browning too fast.
- Let cool slightly before glazing.
- Whisk powdered sugar, milk, and lemon juice until smooth, then drizzle over warm rolls.
Notes
Nutritional Info (per roll)
- Calories: 285 kcal
- Carbohydrates: 46g
- Fat: 8g
- Protein: 5g
- Fiber: 2g
- Sugar: 20g
