There’s something truly special about waking up to the heavenly scent of freshly baked rolls wafting through the kitchen. These Sourdough Discard Lemon Blueberry Rolls are a delightful treat, with their tender, fluffy texture and bursts of juicy blueberries. The bright citrus notes from the lemon elevate the flavor, making each bite a sweet indulgence that feels like a warm hug. I whip these up whenever I have sourdough discard on hand—it’s like a comforting ritual that turns leftovers into something extraordinary!
What I love most about these rolls is that they come together surprisingly fast, making them perfect for busy weekends or lazy weekday mornings. They make a delightful breakfast or a sweet afternoon snack that can brighten anyone’s day. Honestly, you might not even have leftovers to store since they tend to disappear quickly!
Why I Love Sourdough Discard Lemon Blueberry Rolls
These Sourdough Discard Lemon Blueberry Rolls are a true winner at my table. They hit that sweet spot of being incredibly easy and undeniably delicious. You get the warmth and aroma of baked goods, plus the tangy sweetness of lemon and blueberries in each roll. It’s a decadent yet simple recipe that brings a touch of elegance to any gathering or quiet moment at home.
Sourdough Discard Lemon Blueberry Rolls Ingredients
The magic of these Sourdough Discard Lemon Blueberry Rolls truly lies in the harmonious blend of flavors and textures. Each ingredient plays its role to create something special! Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Core Ingredients and Their Roles
- 2 CUPS SOURDOUGH DISCARD: The star of the show, adding flavor and a slight tanginess that elevates the rolls.
- 1/2 CUP MILK: This helps create a soft, tender crumb and enriches the dough.
- 1/4 CUP BUTTER, MELTED: Adds richness and moisture that makes the rolls irresistibly fluffy.
- 1/4 CUP SUGAR: Provides sweetness and helps achieve that coveted golden crust.
- 1 TSP VANILLA EXTRACT: Adds a warm, sweet depth to complement the lemon and blueberries.
- 1 LEMON, ZESTED: Infuses the dough with a vibrant, citrusy zing that brightens up every bite.
- 3 CUPS ALL-PURPOSE FLOUR: The foundation of the dough, giving it the structure to rise beautifully.
- 1 PACKET (2 1/4 TSP) INSTANT YEAST: Ensures a good rise and fluffy texture—this is key for those soft rolls!
- 1/2 TSP SALT: Balances the sweetness and enhances all the flavors.
- 1 CUP BLUEBERRIES (FRESH OR FROZEN): These little gems pack a mighty punch of sweetness and juiciness!
- 1/2 CUP CREAM CHEESE, SOFTENED: Adds a luscious creaminess to the glaze—it’s the finishing touch!
- 1 CUP POWDERED SUGAR: Sweetens the glaze to perfection, creating a delightful drizzle on top.
- 1-2 TBSP LEMON JUICE: Brightens the glaze and balances the sweetness with a tangy twist.
Substitutions and Tips
Want to switch things up? Here are a few ideas for variations:
- Instead of Blueberries: Try raspberries or chopped strawberries for a different flavor profile.
- Dairy-Free Option: Use almond milk and coconut oil for a vegan-friendly choice.
- For an Extra Zing: Toss in some poppy seeds with the lemon zest for a lovely texture contrast.
Just remember, while it won’t be quite as rich, you can make your rolls with whole wheat flour for a nuttier flavor!
Kitchen Tools You’ll Need
- Mixing bowls (medium and large)
- Rolling pin (or a wine bottle in a pinch)
- Baking dish (9×13 inch recommended)
- Whisk
- Dough scraper (optional but helpful)
- Measuring cups and spoons
How to Make Sourdough Discard Lemon Blueberry Rolls
Let’s dive into creating this scrumptious Sourdough Discard Lemon Blueberry Rolls. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious treat in no time! We’re aiming for fluffy, flavorful rolls that are perfect for sharing (or keeping all to yourself!).
Mix Wet Ingredients
In a large mixing bowl, combine the sourdough discard, milk, melted butter, sugar, vanilla extract, and lemon zest. Stir until well combined, making sure everything is blended smoothly. This step is key—it infuses all those delightful flavors into your dough!
Whisk the Dry Ingredients
In another bowl, whisk together the flour, instant yeast, and salt. Gradually add the dry ingredients to the wet mixture until a dough forms. You’ll see it come together nicely, and the aroma will be utterly intoxicating!
Knead for Softness
Turn the dough out onto a lightly floured surface. Knead it for about 5 minutes until it’s smooth and elastic. This is your moment to feel the transformation happen! You want it to be soft but not sticky.
Rise and Shine
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour, or until it’s doubled in size. As it rises, you’ll be able to smell the sourdough bringing its magic!
Preheat and Prepare
Preheat your oven to 350°F (175°C). While it’s heating, roll out the risen dough on a floured surface into a large rectangle. Don’t rush this step! You’ll want it to be about 1/2 inch thick for best results.
Fold in the Blueberries
Spread the blueberries evenly over the rolled-out dough. Gently press them in a bit—this helps keep them from rolling out when you make your rolls!
Roll and Cut
Roll the dough tightly from one end to the other and cut it into rolls. Arrange the rolls in a greased baking dish, giving them a little room to breathe. Their final shape will be so inviting!
Bake for Perfection
Bake for 25-30 minutes or until they are golden brown. They’ll puff up beautifully, and the smell will be nothing short of heavenly. It’s a workout for your patience, but trust me, it’s worth it!
Whip Up the Glaze
While the rolls are baking, make the glaze by mixing the cream cheese, powdered sugar, and lemon juice until smooth. Adjust the consistency with more lemon juice as needed—it should be drizzle-ready and oh-so-delicious!
Drizzle and Dig In
Once the rolls come out of the oven, let them cool slightly, then drizzle the glaze generously over the top. Grab a roll while it’s still warm; the combination of flavors is just too tempting to resist!
How to Store Sourdough Discard Lemon Blueberry Rolls
These rolls are best enjoyed fresh but will keep well if you have leftovers! Store them at room temperature in an airtight container for about 2 days. If you want to keep them longer, place them in the refrigerator, and they’ll last about 3-4 days. You can also freeze them for up to 2-3 months. Just thaw them at room temperature or pop them in the microwave for a quick heat-up!
Tips for Success
- Make sure your sourdough discard is bubbly for the best flavor and texture.
- Knead until the dough is smooth; it really makes a difference in the final rolls.
- Don’t skip the rising time; it’s crucial for the fluffiness!
- Let the rolls cool slightly before glazing, or the glaze will melt away.
- Use fresh blueberries when possible for the best taste and texture.
Serving Suggestions
- Serve warm with a dollop of whipped cream for a delightful treat!
- Pair with a hot cup of tea or coffee for a cozy morning.
- Garnish with extra lemon zest on top of the glaze for a pop of color.
- Enjoy alongside fresh fruit or a light yogurt for a balanced breakfast.
- Share with friends at brunch for an instant crowd-pleaser!
Indulge in these delightful Sourdough Discard Lemon Blueberry Rolls—they’re a comforting and scrumptious masterpiece that will bring a smile to anyone’s face. Happy baking!
