why make this recipe
Blueberry Sourdough Sweet Rolls are a delightful treat that combines the tangy flavor of sourdough with the sweetness of blueberries. This recipe is perfect for breakfast, brunch, or a snack. The soft and fluffy rolls are not only delicious but also easy to make, offering a unique twist on traditional sweet rolls. Using sourdough starter adds depth of flavor, while the blueberries provide juicy bursts of sweetness in every bite. These rolls are sure to impress your family and friends!
how to make Blueberry Sourdough Sweet Rolls
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup active sourdough starter
- 1/2 cup water
- 2 tablespoons honey
- 1/4 cup butter, melted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter (for filling)
- 1 cup blueberries (up to 1.5 cups)
- 2 teaspoons cornstarch
- 1/3 cup brown sugar, lightly packed
- 1 cup powdered sugar (for glaze)
- 1 teaspoon vanilla extract
- 1 tablespoon milk or water (for glaze)
Directions :
- Four to twelve hours before starting the dough, feed your starter so it is nice and active and bubbly.
- In a large bowl, mix flour, honey, melted butter, water, and sourdough starter. Cover the bowl and let it ferment for 12 to 24 hours.
- Preheat the oven to 375 degrees Fahrenheit.
- In a saucepan, add butter and blueberries over medium heat. Cook them down, smashing the blueberries with a spoon.
- Sprinkle the blueberries with cornstarch, stir well, and allow to cool. Then, stir in the brown sugar.
- Uncover the dough, and sprinkle with salt, baking soda, and baking powder. Knead the dough for 3 to 5 minutes.
- Roll the dough into a rectangle, spread the blueberry filling over it, and roll it tightly.
- Slice the rolled dough into individual rolls and place them in a greased baking dish.
- Bake for 20 to 25 minutes or until golden brown.
- Let the rolls cool, then mix milk, vanilla, and powdered sugar to make the glaze. Drizzle it over the rolls before serving.
how to serve Blueberry Sourdough Sweet Rolls
Blueberry Sourdough Sweet Rolls are best served warm. You can enjoy them plain or with a cup of coffee or tea. They make a great addition to any breakfast or brunch spread. You can also serve them with a side of yogurt or fresh fruit for a complete meal.
how to store Blueberry Sourdough Sweet Rolls
To store your Blueberry Sourdough Sweet Rolls, place them in an airtight container at room temperature. They will stay fresh for up to three days. If you want to keep them longer, you can freeze them. Wrap each roll individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months. Thaw them at room temperature when you’re ready to enjoy.
tips to make Blueberry Sourdough Sweet Rolls
- Make sure your sourdough starter is active and bubbly for the best results.
- Adjust the amount of blueberries according to your taste; you can use anywhere from 1 to 1.5 cups.
- For a richer flavor, you can also add a pinch of cinnamon to the dough or filling.
- Keep an eye on the rolls while baking to ensure they don’t overcook.
variation
You can easily customize these rolls by adding other fruits like raspberries or chopped strawberries. For a chocolate twist, you can sprinkle chocolate chips into the filling.
FAQs
Q: Can I use store-bought sourdough starter?
A: Yes, store-bought sourdough starter works well. Just make sure it’s active before using it in the recipe.
Q: Can I make these rolls ahead of time?
A: Yes, you can prepare the dough and filling the night before. Assemble the rolls and refrigerate them overnight. Bake them the next morning for fresh rolls.
Q: What can I do if my dough doesn’t rise?
A: If the dough doesn’t rise, it may be due to an inactive starter. Make sure your sourdough starter is fed and bubbly before using it, or allow more time for fermentation.
Blueberry Sourdough Sweet Rolls
Ingredients
Method
- Four to twelve hours before starting the dough, feed your sourdough starter so it is nice and active and bubbly.
- In a large bowl, mix flour, honey, melted butter, water, and sourdough starter. Cover the bowl and let it ferment for 12 to 24 hours.
- Preheat the oven to 375°F (190°C).
- In a saucepan, add butter and blueberries over medium heat. Cook them down, smashing the blueberries with a spoon.
- Sprinkle the blueberries with cornstarch, stir well, and allow to cool. Then, stir in the brown sugar.
- Uncover the dough, and sprinkle with salt, baking soda, and baking powder. Knead the dough for 3 to 5 minutes.
- Roll the dough into a rectangle, spread the blueberry filling over it, and roll it tightly.
- Slice the rolled dough into individual rolls and place them in a greased baking dish.
- Bake for 20 to 25 minutes or until golden brown.
- Let the rolls cool, then mix milk, vanilla, and powdered sugar to make the glaze. Drizzle it over the rolls before serving.