Lemon Blueberry Sourdough Rolls

5 from 1 vote

This recipe starts with light and fluffy rolls made with lemon zest and poppy seeds, and then is rolled with blueberry filling and topped with a perfectly balanced lemon cream cheese frosting that I can’t get enough of. The frosting is so good I could eat it by the spoonful!

Prep Time30

Cook Time30

Rise Time12 30

Total Time13 30

Course: Dessert

Cuisine: American

Servings: rolls

Author: Emily Christensen

Equipment

Ingredients

Feed Sourdough Starter (Levain):

20 grams sourdough starter 1 Tablespoon
100 grams all-purpose or bread flour ¾ cup
100 grams water ⅓ + ⅛ cup

Dough:

4 grams lemon zest 1 Tablespoon, about 2 lemons
100 grams sugar ½ cup
310 grams milk warm (see notes), 1 ¼ cup
57 grams unsalted butter melted, ¼ cup
1 large egg 50 grams
5 grams salt 1 teaspoon
200 grams active sourdough starter scant 1 cup
650 grams all-purpose flour 4 ⅔ cup
14 grams poppy seeds 1½ Tablespoons

Filling:

200 grams blueberries fresh or frozen, 1 ¾ cups
125 grams sugar ½ cup + 2 tablespoons
2 grams lemon zest ½ Tablespoon, about 1 lemon
60 grams sourdough discard ¼ cup

Frosting:

112 grams cream cheese softened, ½. cup
56 grams butter softened, ¼ cup
240 grams powdered sugar 2 cups
25 grams fresh lemon juice about 1 lemon

Instructions

Feed sourdough starter: About 10-12 hours before making the rolls, build a levain or feed your sourdough starter a 1:5:5 ratio (20 grams active sourdough starter, 100 grams flour, 100 grams water). Cover and let rise around 72℉ until bubbly and doubled in size.
20 grams sourdough starter, 100 grams all-purpose or bread flour, 100 grams water
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to make the rolls the same day, you can feed your starter at a 1:1:1 ratio (70 grams sourdough starter: 70 grams flour: 70 grams water). Cover and let it rise at 77–80°F for about 4 hours.
Mix the dough: In the bowl of a stand mixer or large mixing bowl, add the sugar and lemon zest. Rub the lemon zest into the sugar to release the oils.
4 grams lemon zest, 100 grams sugar
Next add the milk, melted butter, egg, salt, poppy seeds, active and bubbly sourdough starter, and all-purpose flour.
310 grams milk, 57 grams unsalted butter, 1 large egg, 5 grams salt, 200 grams active sourdough starter, 650 grams all-purpose flour, 14 grams poppy seeds
Option 1- Mix in a stand mixer: Mix the dough with a dough hook attachment on low speed in a stand mixer for 3-5 minutes until the dough pulls away from the bowl and forms a smooth, soft ball.
Option 2- Mix in a bowl: Mix the dough with a Danish dough whisk or your hands until the dough begins to come together. Once you can no longer mix it in the bowl, place the dough on a lightly floured work surface and knead for about 5 minutes or until the dough forms a soft, smooth ball.
If the dough is too sticky, add a little extra flour until it comes together.
First rise: Place the dough in a medium-sized bowl or 2-quart straight edge container.
Overnight option – Let the dough rise covered overnight (ideally 68℉-72℉) for 8-12 hours until doubled in size.
Same day option – Cover, and let the dough rise at 80°F for 4–5 hours until doubled in size.
Make blueberry filling: In a small saucepan over medium heat, combine the blueberries, sugar, and lemon zest. Cook for about 5 minutes, stirring and gently pressing the berries to release their juices, until the mixture reaches a soft rolling boil.
200 grams blueberries, 125 grams sugar, 2 grams lemon zest
Whisk in the sourdough discard until fully incorporated. Continue cooking, stirring frequently, until the mixture reduces and thickens to a jammy consistency, about 5 more minutes. To test, draw the back of a spoon through the center; it should leave a trail that doesn’t immediately close back up. If the mixture still seems too runny, whisk in another tablespoon of discard.
60 grams sourdough discard
Cover and transfer to the fridge and let cool for at least 30 minutes or overnight before using; it will continue to thicken as it cools.
Roll out the dough: Once the dough is doubled, punch down the dough and roll it out into a large rectangle (about 12″ x 18″) on a lightly floured surface with a rolling pin.
Add the filling: Spread the blueberry filling over the dough.
Cut & Roll: Along the long side, cut the dough into 12, 1.5-inch strips using a pizza cutter. Roll each strip up.
Add to pan: Place the rolls in a greased 9×13 pan.
Second rise: Cover and let the rolls rise in a warm spot for an additional 1-2 hours or until puffy and filling the pan.
Bake: Preheat the oven to 350℉ and bake for about 28-30 minutes or until the centers are cooked through.
Make the frosting: Beat together the softened butter and softened cream cheese until smooth. Add the powdered sugar and lemon juice until combined.
112 grams cream cheese, 56 grams butter, 240 grams powdered sugar, 25 grams fresh lemon juice
Add frosting to rolls: Let the rolls cool for 10-15 minutes after baking, and then cover with the icing. Serve warm and enjoy!

Notes

For the milk, heat to 100℉ if you are doing the same-day rise. For an overnight rise, just warm to room temperature.
Leave the dough to rise in a warm spot between 68-72℉ for an overnight rise or 80℉ for a same-day rise.
Ensure your starter is strong and doubled in size when making this dough. Using a weak starter will result in a dough that won’t rise.
Make-ahead instructions:If you want to make these ahead of time and bake later, let the rolls almost finish their second rise, then cover and place them in the refrigerator until you’re ready to bake. I recommend refrigerating them for no more than 12 hours. When ready to bake, set the rolls out to bring to room temperature and then bake as directed.
See baking schedules in the blog post for timing suggestions.

Nutrition