These might be a nice gift for your Mother or wife.
* Exported from MasterCook *
Rolls, Blueberry Sweet Rolls with Sweet Lemon Glaze
Recipe By :Sally
Serving Size : 11 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breakfast
Desserts Fruit
Hand Made Low Fat
Muffins/Rolls Posted
Side Dish
Amount Measure Ingredient -- Preparation Method
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For the dough:
2 3/4 cups all-purpose flour
3 Tbsp granulated sugar
1 tsp salt
2 1/4 tsp RED STAR Platinum Superior Baking Yeast --
(1/4oz, 7g) Note
1/2 cup water
1/4 cup milk
2 1/2 TBSP butter -- unsalted
1 large egg
For the Filling:
1 1/3 cups frozen blueberries -- not thawed
1/4 cup granulated sugar
1 tsp cornstarch
For the glaze:
2 Tbsp lemon juice -- (to 3 Tbsp) from 1 large lemon**
1 cup powdered sugar -- (or more)
1 TBSP half and half -- (to 2 Tbsp) (or heavy cream or milk)
Soft & fluffy homemade sweet rolls filled with juicy blueberries and
covered in a sweet lemon glaze.
Note: Red Star Platinum Superior Baking Yeast contains dough enhancer.
Prep: 3:30
Cook Time: 30 minutes
Total Time: 4 hours
Make the filling first: Combine the frozen blueberries, sugar, and
cornstarch in a bowl. Gently toss around and let sit while you
prepare the dough.
Make the dough: Set aside 1/2 cup of flour. In a large bowl, add the
remaining flour, sugar, salt, and yeast. Whisk together until evenly
dispersed. Set aside.
Heat the water, milk, and butter together in the microwave until the
butter is melted and the mixture is hot to touch. About 120-130F.
Stir the butter mixture into the flour mixture. Add the egg and only
enough of the reserved flour to make a soft dough. Dough will be
ready when it gently pulls away from the side of the bowl and has an
elastic consistency.
On a lightly floured surface, knead the dough for about 5 to 6
minutes. Place in a lightly greased bowl and let rest for about 10 minutes.
Fill the rolls: After 10 minutes, roll the dough out in a 14x8"
rectangle. Pour the sugared blueberries on top and gently spread them
to cover the dough surface. Starting with the long end, roll up the
dough tightly. Cut into 11 even pieces and place in a lightly greased
9" round pan.
Overnight instructions: Stop here and see below. Otherwise, continue
with rise.
Loosely cover the rolls with aluminum foil and allow to rise in a
warm, draft-free place for 2 to 3 hours.
After the rolls have doubled in size, preheat the oven to 375F.
Remove foil; bake for 25 to 30 minutes until lightly browned. If
needed, tent rolls with aluminum foil after 15 minutes to avoid heavy
browning.
Right before serving, top your blueberry rolls with glaze. Mix all of
the glaze ingredients together. If you prefer a thicker glaze, add
more powdered sugar and then add salt to cut the sweetness, if
desired. If you'd like it thinner, add more lemon juice or cream.
Pour/drizzle over sweet rolls.
Rolls are best enjoyed the same day, but stay fresh in a covered
container for 5 days in the refrigerator.
Overnight Instructions: This dough can be made the night before. Cover
the rolls with plastic wrap or foil and refigerate overnicht. Remove
from refrigerator and let rise about 1 hour. Remove covering and bake
as above.
Yeast: If you replace Red Star Platinum with an active dry yeast, the
rise time may be 50% longer.
Blueberries: You must use frozen (not fresh) blueberries in this
recipe. Do not thaw.
Lemon Glaze: Leave out the lemon juice if you do not prefer lemon
glaze. Replace with 1 teaspoon of vanilla extract instead.
Question: I am making these today for a surprise for my husband's
birthday . We picked 13 pounds of berries and I figured this would be
a nice change from a traditional birthday cake. Question....do I
invert these onto a tray or plate before applying the glaze or will
that ruin them by allowing too much leakage of the blueberry filling? Thank you
Response: No need to invert them, Riley! You can if you want the
blueberry sauce from the bottom of the pan on the top, but I love it
on the bottom to contrast with the white glaze on top! Happy birthday
to your husband!
Review: I realized after I submitted my first comment,that it
probably wouldn't be answered until long after I had made my
rolls....crazy oversight on my part I did invert the pan and they
popped right out. They looked perfect but I realized that you can't
see the differentiation between each roll so pulling them apart may
year into another roll. Not a big deal I guess but I don't know if I
will do that next time. I will definitely make these again! Your
dough recipe is perfect. Mine were done in 20 minutes and then I let
them to cool for 5 minutes before cooling. Thank you for a recipe
that isn't overly sweet.
Review: I just made this and it was so awesome! My hubby & I really
love it! I made cream cheese frosting instead as he prefers that. I
made it at night and bake them the next day after second rise in the
fridge. The only thing is...I used frozen blueberries but while
setting them aside after making the filling their juices start coming
out & by the time I put the filling on the dough & rolling it up,
there was lotsa purple juices flowing out. My rolls were already
purple even before the second rise. Other than that, I think it was a
decent attempt. Thanks for this wonderful recipe!
Question: can i make this dough the night before and then take it in
a cooler for 3.5 hours in the car. I was going to take it to my
family for a famiy weekend. basically wanting to know how to make it
ahead of time and travel with it and make it there.
Response: You can try following the overnight instructions in the
recipe notes where you prepare the recipe the night before through
step 5. In the morning transfer it to your cooler and when you arrive
let rise about 1 hour and continue with step 7.
Review: This was fairly easy to make and delicious! Loved the
overnight prep/proofing to make it quicker in the morning. I didn't
need any milk for my glaze. The lemon juice was enough. I also
exchanged some of the white sugar for brown in the dusting and dough.
I will definitely make these again!
Review: I made these last night and baked this morning after sitting
in the fridge overnight and finishing the rise this morning.
Outstanding!!! I love cinnamon rolls but the fresh fruit flavors in
these hit the spot for spring. My husband devoured them too.
I used active dry yeast instead of instant with no problem, and added
a little lemon zest to the blueberry mix, rather than putting lemon
in the icing, as I like a more subtle lemon touch. This is easily one
of the simplest yeast recipes I've ever followed. I will make these
again and again!
S(Internet address):
https://sallysbakingaddiction.com/blueberry-sweet-rolls-with-lemon-glaze/
Yield:
"11 to 12"
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Per Serving (excluding unknown items): 236 Calories; 4g Fat (14.7%
calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber;
28mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2020 - 0507