Blueberry Lemon Sweet Rolls (Print Version)
Fluffy dough filled with fresh blueberries and lemon zest, finished with a smooth lemon glaze.
# Ingredients:
Dough
01 -
2 cups whole milk
02 -
1/2 cup granulated sugar
03 -
1/2 cup canola or vegetable oil, plus extra for greasing
04 -
1 (0.25-ounce) package active dry yeast
05 -
4 1/2 cups all-purpose flour, plus extra for dusting
06 -
1 1/2 teaspoons kosher salt
07 -
1/2 teaspoon baking powder
08 -
1/2 teaspoon baking soda
Filling
09 -
1/2 cup (1 stick) salted butter
10 -
3/4 cup granulated sugar
11 -
1/2 teaspoon kosher salt
12 -
Zest of 2 lemons
13 -
2 cups blueberries (about 10 ounces)
Glaze
14 -
Zest of 2 lemons
15 -
Juice of 1 lemon
16 -
8 cups powdered sugar
17 -
6 tablespoons whole milk, plus more as needed
18 -
Dash of kosher salt
19 -
3 tablespoons salted butter, melted
# Instructions:
01 -
In a large saucepan, heat the milk, granulated sugar, and canola oil over medium heat until simmering. Remove from heat and cool to approximately 110°F. Sprinkle yeast evenly over the surface and set aside until foamy, about 5 minutes.
02 -
Add 4 cups of flour to the yeast mixture and stir gently until fully incorporated. The dough will be very wet and sticky. Cover with a tea towel and keep in a draft-free area to rise for 1 hour.
03 -
Incorporate the remaining 1/2 cup flour, kosher salt, baking powder, and baking soda into the dough. Mix well, cover, and refrigerate for at least 1 hour to firm up for easier handling.
04 -
Preheat the oven to 375°F. Grease three 9-inch pie plates (not deep dish) with oil for baking.
05 -
Gently melt the salted butter in a small saucepan over medium heat. Remove from heat once fully melted.
06 -
Turn dough onto a floured surface and roll into a 24-by-10 inch rectangle. Drizzle the melted butter over the surface and spread evenly using fingers.
07 -
Combine granulated sugar, kosher salt, and lemon zest on a plate. Rub the zest into the sugar until evenly colored, then sprinkle this mixture evenly over the buttered dough. Evenly distribute blueberries on top.
08 -
Starting from the long edge furthest away, roll the dough tightly towards you, tucking to keep firm. Pinch the seam to seal and trim both ends. Slice into 24 approximately half-inch thick rolls.
09 -
Place the rolls cut side down evenly into the prepared pie plates (8 per plate). Allow them to rise for 20 minutes before baking.
10 -
Bake in the preheated oven for 20 to 25 minutes, or until the rolls are deep golden brown on top.
11 -
In a medium bowl, whisk together lemon zest, lemon juice, powdered sugar, milk, and a dash of salt. Add melted butter and whisk until smooth. Adjust consistency with additional milk if needed for pourability.
12 -
Remove rolls from oven and generously drizzle glaze over all surfaces and edges to maintain moisture.
13 -
Allow the sweet rolls to cool slightly and serve warm or at room temperature.
# Notes:
01 -
Refrigerating the dough before rolling facilitates easier handling and better texture.