Lemon, Lavender and Blueberry Rolls
These lemon, lavender and blueberry rolls are soft, pillowy sourdough sweet rolls filled with fragrant lavender, bright lemon zest, and juicy blueberries, then finished with a sweet lemon glaze for an elegant breakfast or brunch treat.
Equipment
- mixing bowls
- stand mixer or hands
- Rolling Pin
- baking dish
- wire cooling rack
Ingredients
- 150 g active sourdough starter
- 240 ml whole milk, warm
- 85 g unsalted butter, melted
- 2 large eggs
- 90 g granulated sugar
- 1 tbsp lemon zest
- 1.5 tsp salt
- 480 g all-purpose flour
- 85 g unsalted butter, softened (filling)
- 80 g granulated sugar (filling)
- 1.5 tsp culinary dried lavender, lightly crushed
- 1 tbsp lemon zest (filling)
- 150 g fresh blueberries
- 120 g powdered sugar (glaze)
- 2 tbsp fresh lemon juice (glaze)
Instructions
- Mix sourdough starter, warm milk, melted butter, eggs, sugar, lemon zest, and salt until smooth.
- Add flour gradually and knead for 8–10 minutes until soft, smooth, and slightly tacky.
- Place dough in a greased bowl, cover, and let rise for 4–6 hours until doubled.
- Mix softened butter, sugar, crushed lavender, and lemon zest to make the filling.
- Roll dough into a 12x18-inch rectangle and spread filling evenly, leaving a border.
- Scatter blueberries over filling and gently press them into the dough.
- Roll dough tightly from the long edge and slice into 12 rolls.
- Place rolls in a greased baking dish, cover, and let rise 1–2 hours until puffy.
- Bake at 350°F (175°C) for 25–30 minutes until golden and fragrant.
- Whisk powdered sugar and lemon juice, then drizzle glaze over warm rolls.
Notes
Use culinary-grade lavender only and keep it subtle to avoid overpowering the rolls. An overnight cold rise enhances flavor and makes baking easier the next morning.