Instructions for Sourdough Sweet Cream Blueberry Rolls

The Dough:

• In a large bowl of a stand mixer or large mixing bowl, combine the starter, granulated sugar, and 200g of the water. Mix until it forms a slurry. Add the flour to the bowl and set aside.
• Next, take the 100g of remaining water and shortening (or butter) and heat in a small saucepan until the shortening (or butter) is melted. Remove from heat and cool. Cool until no warmer than 85 degrees. (I will place it in the fridge to help cool the mixture quicker.)
• Once the mixture has cooled, add to the bowl of the stand mixer and mix with the dough hook until the dough just begins to form (about 1 minute). It should be a shaggy dough.
• Let the dough fermentolyse (rest) covered with a tea towel for 30-45 minutes.
• After the fermentolyse, add the egg and salt to the bowl. Knead for 10 minutes on the lowest setting (you can also do this by hand if you prefer).
• Move the dough to a large bowl and rest for 45 minutes.
• After the rest you will preform your first set of stretch and folds.
• Do this until you have completed 3 sets of stretch and folds. Each with a 30–45-minute rest in-between.
• Cover with plastic wrap or a bowl cover and let rest for 1 hour before moving the dough to the fridge to proof overnight or 8-12 hours.

The Next Day:

• Prepare the Blueberry Preserve: (You can use store bought if you prefer.)
  
• In a small saucepan, combine the blueberries, sugar, lemon juice and lemon zest. Heat over medium heat, stirring often until the blueberries begin to burst. Continue stirring occasionally until the mixture begins to thicken, about 10 minutes.
• At this point you can continue to boil the liquid or add the cornstarch that has been dissolved in the liquid.
• Boil for 5 minutes more with the cornstarch or until it coats the back of a spoon well if you don’t add the cornstarch. This may take 10 more minutes.
• Remove from the heat, transfer to a small bowl and place in the fridge to cool.

Assembling the rolls:

• The following morning take the dough out of the fridge and transfer to a clean work surface. (You don’t need any flour the dough should be easy to work with when cold.)
• Flatten slightly by hand and then with a rolling pin, roll the dough into a 12” x 18” rectangular shape.
• Next, take 3-4 tablespoons of softened butter and spread a layer over the entire dough.
• After you have added the butter using all but 3 T of the cooled blueberry preserve spread it over the butter keeping the preserve 3-4 inches from the top edge and a half inch or so from the sides. (See Picture)
  
• Starting at the bottom, long side, roll up the rolls gently (a bench scraper could help with this). Try not to squish too much of the jam upward as you roll. Take your time on this step. Pinch the ends as you go so that you don’t loose blueberry preserve out of the ends.
• Once you have reached the end take the top of the dough and stretch it over to the top of the roll pinching it to create a seal on the top of the rolls.
• Next, spray a 9”x13” pan with cooking spray, set aside.
• Taking a sharp knife (some use dental floss) cut the dough in a little over half. And then cut the smaller side into 7 rolls and the bigger side into 8 rolls. This recipe makes a total of 15 rolls. If you’d like bigger rolls, you can do half and 6 on each side.
• NOTE: You will want to be quick and deliberate during this step. Gently pick up and transfer the rolls as you cut them to try and prevent too much of a mess. They can be kind of hard to manage with the blueberry preserve inside.
• Once you have all the rolls cut, cover the pan with cling wrap and let sit in a warm spot for an hour to an hour and a half. You want the rolls to be risen and puffy. (See Picture)
  
• When you think the rolls are about ready, preheat the oven to 425 degrees and pour the heavy whipping cream (1/3 cup) over the rolls.
  
• Next take the proved rolls and place in the preheated oven. Bake at 425 for 10 minutes then reduce the heat to 325 degrees and bake for 32-37 minutes more or until the rolls are golden brown and the center rolls look done.
  
• Remove from the oven to a cooling rack and cool for 15-25 minutes. While you are waiting you can put together the Blueberry Sweet Cream Icing.

Making the Icing:

• In a medium sized bowl, combine the softened cream cheese, powdered sugar and vanilla using a whisk. As you whisk add the heavy whipping cream and whip the icing for about 3 minutes by hand or until it thickens and reaches a whipped and thicker consistency.
  
• Add the reserved blueberry preserve and mix until well incorporated.
  
• After the rolls have cooled ice the rolls with the icing and enjoy! Store the leftovers in the fridge in an airtight container.
  
• Makes 15 blueberry rolls