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Sourdough Discard Lemon Blueberry Sweet Rolls Recipe

Sourdough Discard Lemon Blueberry Sweet Rolls Recipe - featured image
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Soft, fluffy sweet rolls bursting with bright lemon and sweet blueberry compote, all topped with a tangy cream cheese frosting.

Ingredients

Scale
  • 120 grams sourdough discard (1/2 cup)
  • 30 grams light brown sugar (2 Tablespoons)
  • 175 grams milk, warm (3/4 cup)
  • 57 grams unsalted butter, melted (4 Tablespoons)
  • 1 large egg room temperature
  • 370 grams bread flour (2 ½ cups + 2 Tablespoons)
  • 7 grams instant yeast (2 teaspoons)
  • 5 grams salt (3/4 teaspoon)
  • 180 grams blueberries, fresh or frozen (1 1/4 cups)
  • 50 grams sugar (1/4 cup)
  • 15 grams lemon juice, freshly squeezed (1 Tablespoon)
  • 2 grams lemon zest (1 teaspoon)
  • 8 grams cornstarch (1 Tablespoon)
  • pinch of salt
  • 57 grams unsalted butter, softened (4 Tablespoons)
  • 65 grams sugar (1/3 cup)
  • 6 grams lemon zest (1 Tablespoon)
  • 2 grams vanilla extract (1/2 teaspoon)
  • pinch of salt
  • 28 grams unsalted butter, room temperature (2 Tablespoons)
  • 113 grams cream cheese, room temperature (4 ounces)
  • 30 grams lemon juice, freshly squeezed (2 Tablespoons)
  • 4 grams lemon zest (2 teaspoons)
  • 130 grams powdered sugar (1 cup)
  • pinch of salt

Instructions

  1. Add the sourdough discard, light brown sugar, warm milk, melted butter, and egg to the bowl of a stand mixer with the paddle attachment.
  2. Mix on low speed until the ingredients are thoroughly combined.
  3. Switch the paddle attachment with the dough hook attachment.
  4. Add the bread flour, instant yeast, and salt to the bowl.
  5. Mix on low, stopping to scrape the sides of the bowl with a rubber spatula when necessary, until all ingredients are incorporated.
  6. Continue to knead the dough for 5-7 more minutes at medium speed until it pulls away from the sides and feels tacky.
  7. Remove the dough and place it in a lightly greased straight-edge bowl.
  8. Cover the bowl and let the dough rest in a warm spot until doubled in size (about 1 hour in a 70°F kitchen).
  9. While the dough is rising, prepare the blueberry compote.
  10. Combine blueberries, 50 grams sugar, 15 grams lemon juice, 2 grams lemon zest, cornstarch, and a pinch of salt in a medium skillet over medium heat.
  11. Smash the blueberries while stirring constantly with a wooden spoon or fork.
  12. Continue to cook the blueberry filling until thick and glossy, about 5-8 minutes.
  13. Pour the blueberry compote into a separate bowl and allow to cool completely; refrigerate to speed cooling.
  14. In a separate bowl, combine 57 grams softened butter, 65 grams sugar, 6 grams lemon zest, vanilla extract, and a pinch of salt until smooth.
  15. Once the dough has doubled in size, remove it onto a lightly floured work surface.
  16. With a rolling pin, shape the dough into a 16 inch by 12 inch rectangle.
  17. Spread the softened lemon butter filling over the entire surface of the dough.
  18. Remove 20 grams of the blueberry compote into a separate bowl and save for the glaze topping.
  19. Spread the remaining blueberry compote over the lemon filling in an even layer across the dough.
  20. Using a pizza cutter, slice the dough into 12 even strips (about 1 1/3 inch each).
  21. Roll each strip into a neat roll.
  22. Grease a 9 x 13 metal baking pan with butter.
  23. Gently place the rolls inside the pan, about 1/2 – 1 inch apart.
  24. Cover the pan with plastic wrap and let the rolls rise for a second time until noticeably grown and puffy (45-60 minutes in a 70°F kitchen).
  25. Preheat the oven to 350 degrees F.
  26. Bake the rolls for 24-28 minutes or until the tops are golden brown and the internal temperature is 190-200 degrees F.
  27. If the rolls are browning too quickly, cover them with aluminum foil and continue to bake.
  28. Remove from the oven and place the rolls on a wire rack to cool slightly.
  29. While the rolls are cooling, prepare the lemon cream cheese frosting.
  30. In a large mixing bowl with a hand mixer, mix 28 grams room temperature butter and cream cheese until combined.
  31. Add powdered sugar, the reserved 20 grams of blueberry compote, 30 grams lemon juice, 4 grams lemon zest, and a pinch of salt.
  32. Blend until the frosting is smooth.
  33. Using an offset spatula, spread the lemon cream cheese frosting over the warm sweet rolls.
  34. Serve warm and enjoy!

Notes

Ensure milk is 110°F to activate yeast properly without killing it.
Cool the blueberry compote completely before spreading for easier handling.
Use a pizza cutter for clean, even slices of dough.
If rolls brown too fast, tent with foil to prevent burning.
Ensure butter and cream cheese are room temperature for a smooth frosting.

Find it online: https://timelesscrumb.com/sourdough-discard-lemon-blueberry-sweet-rolls-recipe/