Sourdough Blueberry Sweet Rolls

Last night I started these Sourdough Blueberry Sweet Rolls and finished them this afternoon. These have to be the most forgiving rolls ever. If there was a way to screw them up, I figured it out and tried it. You would think I had never made bread before.

Screw Up #1:

If you look at the recipe, Step 2, you mix up everything except the salt, baking powder and baking soda and let the dough sit out 12 – 24 hours. Oh no . . I dumped EVERYTHING in together, flour, butter, honey, water, salt, baking powder and baking soda and let it sit out for about 14 hours. I didn’t even realize it til today when I read Step 3, then Step 4. Details. Pay attention to details! 🙂

Screw Up #2:

I cooked the blueberries and butter, let it cool. Added brown sugar. Spread it out on the dough and it was a runny mess. I scooped all the blueberries and as much of the runny liquid as I could and put it all back in the pot and cooked it til it was thicker.

I thought the blueberry filling was all going to run out and make a huge mess in my cast iron skillet so I lined it with parchment paper but these rolls turned out great. Despite my best efforts to ruin them, they were delicious and beautiful.

They had only been out of the oven a few minutes when one of the delivery drivers backed down the driveway with a couple of heavy boxes for Vince. Oh, how I wish I could get a box of linen that was that heavy!! I went out and asked him if he wanted a blueberry sweet roll and explained that they weren’t yet iced. He seemed happy with my offer so I ran it and got one out for him.

After they cooled a bit, I iced the remaining rolls. There’s another one missing in the photo above. Vince and I split one.

They are truly delicious and obviously, the recipe works – no matter how badly you mess it up. They turned out so great that I may add the baking soda, salt and baking powder all in at the beginning from now on. This recipe is definitely going into my recipe binder and will probably be made often.