Ingredients
Scale
- 2 ½ cups (320g) frozen blueberries
- 6 tablespoon (80g) granulated sugar
- 1 ½ tablespoon (22ml) lemon juice
- 1 ½ tablespoon (12g) corn starch
- 1 tablespoon (15ml) water
- ⅓ cup (65g) granulated sugar
- 1 tablespoon lemon zest
- 4 cups (568g) unbleached bread flour, plus more as needed for rolling and shaping
- 3 teaspoon (11g) instant quick-rise dry yeast
- 1 ¼ teaspoon (10g) fine table salt*
- 1 large egg at room temperature
- 2 tablespoon (24g) liquid oil such as vegetable, canola, sunflower or olive oil
- 2 tablespoon (28g) salted butter, softened
- 1 ¼ cups (300ml) milk (whole milk or 2% preferred)
- more water as necessary for the dough if baking in drier months
- 1 cup (120g) powdered sugar
- 2 tablespoon (30ml) full fat plain yogurt
- 1 tablespoon (15ml) reserved blueberry sauce
- ¼ teaspoon pure vanilla extract
- fresh lemon zest for topping
Instructions
- Make the blueberry filling by combining blueberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 5-8 minutes until the berries thaw and release juices.
- Mix water with cornstarch in a separate bowl, then add to the simmering blueberries. Stir to combine.
- Continue cooking until the mixture thickens, then remove from heat and cool completely before refrigerating for 1 hour.
- To prepare the dough, rub lemon zest into granulated sugar until fragrant. In a mixing bowl, combine this mixture with flour, yeast, and salt, ensuring they are not touching.
- Add in the egg, oil, milk, and softened butter. Mix using a dough hook for 10-15 minutes until it becomes a smooth dough, adding more water if necessary.
- Transfer the dough to a floured surface and stretch and fold it several times. Shape into a ball and place in an oiled bowl, cover, and let rise in a warm place for 1-2 hours.
- Prepare a 13×9-inch baking pan by greasing it and lining with parchment paper.
- Once the dough has risen, refrigerate for 20 minutes to firm it up for rolling.
- Roll the dough into a large rectangle and spread the filling evenly, then either roll it into a log and slice or cut the dough into strips and roll them up individually.
- Place the rolls in the prepared pan, cover loosely with plastic wrap, and let proof for 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C) while the rolls rise.
- Bake for 23-27 minutes until golden, ensuring the center is cooked through before cooling on a wire rack for at least 20 minutes.
- Make the icing by whisking together powdered sugar, yogurt, reserved blueberry sauce, and vanilla before drizzling over cooled rolls.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
If the dough is too dry, add water in small increments until it reaches the desired consistency.
Allow the rolls to cool completely before icing for a smoother finish.
Use unbleached bread flour for best results.
- Prep Time: 40 minutes
- Cook Time: NO DATA
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 12g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg