Home Bread-Bakers v120.n019.5

Blueberry Sweet Rolls with Sweet Lemon Glaze

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 07 May 2020 16:16:06 -0700
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
--------  ------------  --------------------------------
                         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 

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):
   "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