Fresh blueberries: You can use frozen blueberries, but thaw and drain them first. Granulated sugar: Sweetens the blueberry filling. Honey or maple syrup are great alternatives. Lemon zest and lemon juice: Enhance the blueberry flavor with a tangy twist. Lime zest and juice can be used if you prefer.
Powdered sugar, lemon juice, and lemon zest: Combine to create a sweet and tangy glaze that complements the rolls perfectly.
In the bowl of your mixer, add ¾ cup warm milk (110°F/45°C), 2¼ teaspoons active dry yeast, and a teaspoon of granulated sugar. Stir it a bit and let it sit for about 5 minutes until it starts to froth up. Tip: This step confirms that the yeast is active. If it doesn’t froth, the yeast might be expired. Add 3 cups all-purpose flour, the remaining granulated sugar, ½ teaspoon salt, ¼ cup melted unsalted butter, 1 large egg, and 1 tablespoon lemon zest to the bowl. Mix until well incorporated and the dough comes clean from the side of the bowl. Add the remaining ¼ cup flour as needed. Tip: The dough should be slightly sticky but manageable. Add flour gradually to avoid making the dough too dry. Place the dough into an oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until the dough has doubled in size. Tip: Letting the dough rise in a warm, draft-free area helps it to expand properly. If your kitchen is cold, you can let the dough rise in an oven that’s been slightly warmed and then turned off. In a medium saucepan, combine 2 cups fresh blueberries, ½ cup granulated sugar, 2 tablespoons lemon zest, and 2 tablespoons lemon juice. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool slightly. Tip: Cooking the blueberries helps concentrate their flavor and thicken the filling, making it perfect for spreading. Punch down the dough and roll it out on a floured surface into a 15×9-inch rectangle. Brush with melted butter. Scatter the blueberry mixture on top. Starting from the long side, tightly roll up the dough into a log. Cut into 12 even slices and place them cut side up in a greased 9×13-inch baking dish. Cover and let rise until doubled, about 30 minutes. Tip: Using a sharp knife or dental floss to cut the rolls helps keep their shape intact. Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest until smooth. Drizzle the lemon glaze over the warm rolls.
More Delicious Rolls To Try
Strawberry Rolls with Cream Cheese Icing Finnish Cardamom Rolls Cinnabon Cinnamon Rolls Pumpkin Cinnamon Rolls Cherry Rolls No Knead 1 Hour Cinnamon Rolls
