Description
Delightful rolls combining sourdough discard, fresh blueberries, and zesty lemon for a fluffy breakfast treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup sourdough discard
- 1/2 cup milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 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 the dough 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.
Notes
Serve warm or at room temperature. Drizzle with a cream cheese glaze for extra flavor.