Lemon Blueberry Rolls (Print version)
Soft yeast dough spiraled with blueberry lemon filling and glazed
# What you'll need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) instant yeast
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon salt
05 - 1/2 cup warm milk (110-115°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs
08 - Zest of 1 lemon
→ Filling
09 - 1 cup fresh blueberries
10 - 1/3 cup granulated sugar
11 - 2 tablespoons lemon juice
12 - 2 teaspoons cornstarch
13 - Zest of 1 lemon
→ Lemon Glaze
14 - 1 cup powdered sugar
15 - 2-3 tablespoons lemon juice
16 - 1 tablespoon melted butter
# Method:
01 - In a large bowl, whisk together flour, instant yeast, sugar, and salt until well combined.
02 - Add warm milk, melted butter, eggs, and lemon zest to the dry ingredients. Stir until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free area for 1 hour or until doubled in size.
05 - Combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, for 2-3 minutes until mixture thickens. Remove from heat and cool completely.
06 - Punch down risen dough and roll into a 15x10-inch rectangle on a lightly floured surface. Spread cooled blueberry filling evenly over dough, leaving a 1/2-inch border on all edges.
07 - Starting from a long edge, tightly roll dough into a log. Use unflavored dental floss or a sharp knife to slice into 12 equal rolls, about 1 1/4 inches thick.
08 - Arrange rolls in a greased 9x13-inch baking dish, leaving space between each. Cover with plastic wrap and let rise for 30 minutes until puffy.
09 - Preheat oven to 350°F. Bake rolls for 22-25 minutes until golden brown and cooked through. Rotate pan halfway through for even baking.
10 - While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until smooth and creamy. Add additional lemon juice 1 teaspoon at a time if too thick.
11 - Drizzle warm lemon glaze evenly over rolls immediately after removing from oven. Serve warm or at room temperature.
# Expert advice:
01 -
- The sweet blueberry filling balances perfectly with bright lemon zest
- These rolls stay incredibly soft for days, making them perfect for weekend meal prep
02 -
- Let the blueberry filling cool completely before spreading or the butter in the dough will melt and create a mess
- Use unflavored dental floss or fishing line to cut perfect rolls without squishing them
03 -
- Room temperature eggs incorporate better than cold ones straight from the fridge
- If using frozen blueberries, toss them in a little flour before adding to the filling to prevent excess moisture