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Sourdough Discard Lemon Blueberry Sweet Rolls Recipe

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

Ingredients

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

Instructions

  1. Add the sourdough discard, light brown sugar, warm milk (110°F/43°C), melted butter, and egg to the bowl of a stand mixer fitted with the paddle attachment.
  2. Mix on low speed until all ingredients are thoroughly combined.
  3. Switch the paddle attachment to the dough hook attachment.
  4. Add the bread flour, instant yeast, and salt to the bowl.
  5. Mix on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until all ingredients are incorporated.
  6. Increase mixer speed to medium and knead the dough for 5-7 minutes until it pulls away from the sides of the bowl and feels tacky, not sticky.
  7. Remove the dough and place it in a lightly greased straight-edge bowl.
  8. Cover the bowl and let the dough rise in a warm spot until doubled in size (about 1 hour in a 70°F/21°C kitchen).
  9. While the dough rises, prepare the blueberry compote: combine blueberries, 50g sugar, 15g lemon juice, 2g lemon zest, cornstarch, and a pinch of salt in a medium skillet over medium heat.
  10. Smash the blueberries with a wooden spoon or fork while stirring constantly.
  11. Continue to cook the blueberry filling for 5-8 minutes until thick and glossy (you should have about 210 grams).
  12. Pour the compote into a separate bowl and allow it to cool completely; refrigerate to speed cooling.
  13. Prepare the lemon sugar butter filling: in a separate bowl, combine 57g softened butter, 65g sugar, 6g lemon zest, vanilla extract, and a pinch of salt until smooth.
  14. Once the dough has doubled, remove it onto a lightly floured work surface.
  15. Using a rolling pin, shape the dough into a 16-inch by 12-inch rectangle.
  16. Spread the softened lemon butter filling evenly over the entire surface of the dough.
  17. Remove 20 grams of the cooled blueberry compote into a separate bowl and save for the glaze topping.
  18. Spread the remaining blueberry compote evenly over the lemon filling on the dough.
  19. Using a pizza cutter, slice the dough lengthwise into 12 even strips (about 1 1/3 inches each).
  20. Roll each strip into a spiral roll for a polished look.
  21. Grease a 9×13 metal baking pan with butter.
  22. Gently place the rolled sweet rolls into the prepared pan, leaving about 1/2 to 1 inch between them.
  23. Cover the pan with plastic wrap and let the rolls rise for a second time until noticeably grown and puffy (about 45-60 minutes in a 70°F/21°C kitchen).
  24. Preheat the oven to 350°F (175°C).
  25. Bake the rolls for 24-28 minutes, or until the tops are golden brown and the internal temperature reaches 190-200°F (88-93°C).
  26. If the rolls are browning too quickly, cover them loosely with aluminum foil and continue baking.
  27. Remove from the oven and place the sweet rolls on a wire rack to cool slightly.
  28. While the rolls cool, prepare the lemon cream cheese frosting: in a large mixing bowl, combine 28g room temperature butter and cream cheese with a hand mixer until combined.
  29. Add powdered sugar, 30g lemon juice, 4g lemon zest, and a pinch of salt.
  30. Blend until the frosting is smooth.
  31. Using an offset spatula, spread the lemon cream cheese frosting over the warm sweet rolls.
  32. Serve warm and enjoy!

Notes

Ensure your milk temperature is precisely 110°F (43°C) to activate the yeast without killing it.
For the best texture, use bread flour; all-purpose flour will result in a less chewy roll.
Cool the blueberry compote completely before spreading to prevent a soggy dough.
For make-ahead, refrigerate shaped rolls overnight and let them proof at room temperature for 1-2 hours before baking.

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