Blueberry Sourdough Sweet Rolls

• 분량: 10 servings
• 활동 시간: 20 minutes
• 총 시간: 40 minutes

재료

2 cups all-purpose flour

1/2 cup active sourdough starter

1/2 cup water

2 tbs honey

1/4 cup butter (melted)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tbs butter

1 cup blueberries (up to 1.5 cups)

2 tsp cornstarch

1/3 cup brown sugar (lightly packed)

1 cup powdered sugar

1 tsp vanilla extract

1 tbs milk (or water - more or less depending on thickness)

방향

Four to twelve hours before starting the dough, feed your starter so it is nice and active (bubbly).

In a large bowl, mix together flour, honey, melted butter, water, and sourdough starter. It will be pretty firm. Cover and allow to ferment for 12-24 hours for the most benefit from the sourdough.

Preheat oven to 375 degrees.

In a saucepan, add butter and blueberries over medium heat and cook the blueberries down.

Once cooked down a bit, sprinkle with corn starch and stir.

Turn off heat and allow to cool for a bit. Stir in brown sugar and set aside.

Sprinkle the dough with salt, baking soda, and baking powder and knead together until well combined.

Knead dough together to make sure all the ingredients are incorporated well.

Flour a clean surface and roll out the dough until its about 1/4-1/2 inch thick rectangle.

Spread the blueberry filling over the dough, leaving about 1/4 inch of space from the ends.

Starting from one side, roll up the dough as tightly as you can. Pinch the ends of the dough to the roll. Slice using knife, bench scraper, or even unflavored dental floss.

Place in a greased baking dish or cast iron skillet.

Bake for 20-25 minutes until the rolls start to turn golden. Allow rolls to cool.

Make The Frosting

In a medium bowl, mix together milk, vanilla, and powdered sugar until smooth.

Allow the blueberry rolls to cool for a bit, then drizzle icing. Serve.

영양 정보

• 1회 제공량: 1 roll
• 칼로리: 263 kcal
• 지방 전체: 7 g
• 포화 지방: 4 g
• 콜레스테롤: 18 mg
• 나트륨: 245 mg
• 탄수화물 전체: 47 g
• 식이섬유: 1 g
• 총 당류: 24 g
• 단백질: 3 g