Lemon Blueberry Rolls (Printer-friendly)
Soft swirled rolls with tangy lemon and sweet blueberries topped with zesty glaze
# 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 (105°F to 110°F)
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
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 to 3 tablespoons lemon juice
16 - 1 tablespoon unsalted butter, melted
# Directions:
01 - In a large mixing bowl, whisk together flour, instant yeast, sugar, and salt until thoroughly combined.
02 - Create a well in the center of the dry ingredients. Pour in warm milk, melted butter, eggs, and lemon zest. Mix with a wooden spoon or stand mixer fitted with dough hook until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface. Knead by hand for 8 to 10 minutes, adding small amounts of flour as needed, until dough is smooth, elastic, and springs back when pressed.
04 - Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free area for approximately 1 hour until doubled in volume.
05 - While dough rises, combine blueberries, sugar, lemon juice, cornstarch, and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, for 2 to 3 minutes until mixture thickens and coats the back of a spoon. Remove from heat and cool completely.
06 - Punch down risen dough and turn onto a lightly floured surface. Roll into a 15 by 10-inch rectangle, approximately 1/4-inch thick.
07 - Spread cooled blueberry filling evenly over the dough surface, leaving a 1-inch border along the long edges. Starting from a long side, tightly roll dough into a log. Pinch seam to seal.
08 - Using unflavored dental floss or a sharp knife, cut log into 12 equal rolls, approximately 1 1/4 inches thick.
09 - Place rolls cut-side up in a greased 9 by 13-inch baking dish, spacing evenly. Cover loosely with plastic wrap. Let rise in a warm place for 30 minutes until rolls are puffy and touching.
10 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until tops are golden brown and cooked through. Rotate pan halfway through baking for even browning.
11 - While rolls bake, whisk powdered sugar, lemon juice, and melted butter in a small bowl until smooth and glossy. Adjust consistency with additional lemon juice if needed.
12 - Remove rolls from oven and let cool in pan for 5 minutes. Drizzle warm glaze evenly over rolls. Serve warm or at room temperature.
# Expert Advice:
01 -
- The combination of tart lemon and sweet blueberries creates this perfect balance that keeps you coming back for seconds (or thirds, not that I would know)
- These rolls have this incredible soft pillow texture that makes them feel bakery quality but they are actually much simpler than you would expect
02 -
- The filling must be completely cold before spreading it on the dough, otherwise the butter will melt and your rolls will not hold their shape properly
- Letting the dough rise in a slightly turned off oven with just the light on creates the perfect warm, draft free environment
03 -
- Use unflavored dental floss to slice your rolls, slide it under the log, cross the ends over the top, and pull, it cuts through cleanly without squishing the dough
- If your blueberries are particularly large, give them a quick chop before cooking the filling, this ensures you get berries in every single bite