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In my photos of of half a loaf. I used the other half to make rolls for soup. Gauge accordingly.

Blueberry Lemon Swirl Rolls

Single loaf bread recipe of your choice

My sourdough recipe is posted at the end of this post.

Filling:

4 C Blueberries (I use frozen)

Zest of 1 Lemon

2 tbs Sugar

2 tbs flour

 Glaze:

Juice and zest of one lemon

1 C Powdered Sugar

1 tbs softened butter (optional)

Heat blueberries, zest, and sugar in saucepan. Boil five minutes while mashing berries.  Wisk in flour and bring to boil.  Cool in refrigerator.

Divide dough in half. Roll each piece into roughly a 12 x 16 rectangle. Divide filling and spread evenly over dough.  Spread close to every edge, except one long edge. On that edge leave a 1 ½  inch margin. Roll opposite long edge to margin and pinch seam closed.  Use thread or unflavored dental floss to slice into 1 ½ inch rolls. Place in 9 x 16 cake. Let rise until double. Preheat oven to 350°. Bake 15-20 minutes.  Cool slightly.

Wisk together lemon, zest, sugar, and butter. Drizzle over warm rolls.

Whole Wheat Sourdough  Bread

½ C Natural Leaven or sourdough

1 C warm water

1 tsp. salt

2 tbsp. honey

1 tsp. active dry yeast

2 tbs. coconut oil (can substitute olive oil or butter)

3-4 C Flour (I use whole wheat)

Use natural yeast/sourdough that has been fed recently, has doubled in volume, and is bubbly. Mix natural yeast/sourdough, water, salt, honey, active dry yeast, and coconut oil in mixer. Add 3 cups flour a cup at a time. Add flour a little bit at a time until dough cleans the sides of the bowl. Dough should be sticky. Continue kneading for 10 minutes. Place in oiled bowl, cover, and put in warm place. Let raise 6-24 hours. Form into loaves, pita, rolls,  doughnuts, or cinnamon rolls. Let raise until double. Bake

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