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Lemon Blueberry Sweet Rolls
Course
Breakfast
Servings
12
- 16 rolls
Author
Heather Kinnaird
Ingredients
for the rolls -
1
cup
milk
¼
cup
butter
½
cup
granulated sugar
1
egg
1
envelope of active dry yeast
2 ½ - 2 ¾
cup
AP flour
1
tsp
salt
for the filling -
¼
cup
granulated sugar
zest of 1 lemon
1
cup
of blueberries
for the glaze -
1 ½
cups
powdered sugar
juice of one lemon
1
Tbsp
butter
melted
Instructions
For the dough
place the milk in a small saucepan, and bring just to a simmer
remove from the heat, and add the butter
once the butter has melted, and the mixture has cooled to lukewarm, mix in the sugar, egg, yeast, and 2 cups of the flour
knead using the dough hook of a stand mixer, adding the reserved flour 1/2 cup at a time until you have a smooth ball of dough
place the dough in a greased bowl,cover, and let rise until doubled - 1 - 1 1/2 hours
For the filling -
toss the blueberries with the sugar and lemon zest
Once the dough has risen, roll into a rectangle
spread the filling over the dough
starting at the long edge, roll the dough up
using a very sharp knife, cut into 12 or 16 rolls
place the rolls in a baking dish (pie plates work well also)
cover the rolls and allow them to rise 30 minutes
pre-heat the oven to 375 F.
bake the sweet rolls for 20 - 25 minutes, until golden brown
remove from the oven to cool on a rack
For the icing -
combine the confectioners sugar with the lemon juice and melted butter, mix until smooth
spread over the rolls while they are still warm