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Kate's avatarKate

Fresh Milled Sourdough Blueberry Rolls

Delicious take on a breakfast classic.
Print Recipe
Prep Time 8 hours 10 minutes
Cook Time 20 minutes
Total Time 8 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Night Before
  • 1/2 c Sourdough Starter *see notes
  • 1/2 c Water
  • 1/4 c Honey
  • 1/2 c Ghee, Melted *see notes
  • 2 Eggs
  • 520 g Fresh Milled Hard White Wheat *see notes
  • 1/2 tsp Sea Salt
Filling
  • 3 c Blueberries (Fresh or Frozen)
  • 1/4 c Agave Syrup
Next Morning
  • 1 tsp Baking Soda *see notes
  • 1 tsp Baking Powder
  • 1 tbsp Ghee
Glaze
  • 1 c Powdered Sugar
  • Almond Milk

Equipment

  • Stand Mixer (optional, see notes)
  • Immersion Blender

Method
 

Night Before
  1. Combine blueberries and agave syrup in a sauce pan on medium low. Let simmer while mixing up the dough.
  2. Weigh the wheat berries and mill at setting "0."
  3. Combine the freshly milled flour and the remaining dough ingredients into the bowl of a stand mixer fitted with dough hook.
  4. Knead 8-10min.
  5. Check blueberries. If boiled down, immersion blend, adding water for ease of blending, if needed. Cool and store in fridge til next morning.
  6. Dough should at this point be a slightly sticky, but not sticking to hands. Transfer to another bowl and store in fridge overnight. (see notes)
Next Morning
  1. Preheat oven to 375℉.
  2. Transfer dough back to stand mixer fitted with dough hook. Add in baking soda and baking powder and mix until combined.
  3. On a well-floured countertop add dough and roll out to 12"x18" rectangle to a 1/4" thickness.
  4. Spread the berry filling over top of the dough rectangle, leaving a 1/4" buffer for the edge of the dough.
  5. Starting at an 18" side roll the dough on top of itself creating a spiral. Then slice into 12 equal sized rolls. (see notes)
  6. Melt ghee in a 12" cast iron skillet. Place the rolls in the pan, spiral side up. (see notes)
  7. Bake for 20 to 25min, until golden.
  8. While baking, in a small bowl combine powdered sugar with just a bit of almond milk to produce a glaze consistency.
  9. Serve warm topped with glaze!

Notes

  • You do not need a stand mixer, but can mix it up by hand. Just will need a few series of stretch and folds.
  • An active or unfed starter can be used in this recipe.
  • Could sub coconut oil for ghee.
  • This recipe is best with hard white wheat, but could be made with soft white.
  • Adding the baking soda the next morning allows the chemical reaction between the starter and baking soda to be fresh and produces fluffier rolls. Baking powder is activated in liquid and so it's reaction is also fresh and aids in the rise of these rolls.
  • Because this recipe contains eggs the dough should technically be kept in the fridge to prevent bacterial growth. I personally am comfortable with leaving the dough sitting out overnight.
  • I like to use a serrated knife to slice the rolls. It slices well without squishing them.
  • I usually make these in a cast iron skillet, but you could also bake in them in a 9x13 baking dish.