Lemon Blueberry Sweet Rolls Recipe

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Handmade sweet buns, light and airy, stuffed with plump blueberries and glazed with a delightful lemon curd. These are just amazing!

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Ingredient

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Direction

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First, prepare the filling by mixing the cornstarch, sugar, and frozen blueberries in a basin. Toss gently, then set aside while you make the dough.

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Prepare the dough: Put half a cup of flour aside. Combine the remaining flour, sugar, salt, and yeast in a sizable bowl. Put aside.

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Heat milk, butter, and water. At 115–120°F. Stir in flour and butter. Low-flour egg dough is tender. Maybe 1/2 cup, used 1/3. done dough is flexible and pulls from bowl.

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Knead dough for 5-6 minutes on lightly floured surface. Rest for 10 minutes in a lightly greased bowl (I used non-stick spray).

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After 10 minutes, roll dough into a 14x8-inch rectangle. Drop sugared blueberries on dough gently. Roll dough firm. A lightly greased 9-inch round pan holds 11-12 equal pieces.

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Leave rolls loosely covered with aluminum foil to rise in a warm, draft-free place for 2-3 hours. My action: Set the oven to 200°F/93°C. Oven off. Oven-raise rolls.

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Preheat the oven to 375°F (191°C) when the rolls double. Bake until lightly browned, 25-30 minutes. After 15 minutes, I foil-covered the rolls to prevent browning.

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Glaze blueberry rolls before serving. Mix glaze ingredients. Adjust sweetness with salt and powdered sugar to thicken the glaze. Thin with cream or lemon juice. Over sweet rolls.

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Although they are best eaten the same day, rolls keep in the refrigerator for five days when stored in a closed container.

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Lemon Blueberry Sweet Rolls Recipe

Handmade sweet buns, light and airy, stuffed with plump blueberries and glazed with a delightful lemon curd. These are just amazing!

Ingredient

Direction

First, prepare the filling by mixing the cornstarch, sugar, and frozen blueberries in a basin. Toss gently, then set aside while you make the dough.

Prepare the dough: Put half a cup of flour aside. Combine the remaining flour, sugar, salt, and yeast in a sizable bowl. Put aside.

Heat milk, butter, and water. At 115–120°F. Stir in flour and butter. Low-flour egg dough is tender. Maybe 1/2 cup, used 1/3. done dough is flexible and pulls from bowl.

Knead dough for 5-6 minutes on lightly floured surface. Rest for 10 minutes in a lightly greased bowl (I used non-stick spray).

After 10 minutes, roll dough into a 14x8-inch rectangle. Drop sugared blueberries on dough gently. Roll dough firm. A lightly greased 9-inch round pan holds 11-12 equal pieces.

Leave rolls loosely covered with aluminum foil to rise in a warm, draft-free place for 2-3 hours. My action: Set the oven to 200°F/93°C. Oven off. Oven-raise rolls.

Preheat the oven to 375°F (191°C) when the rolls double. Bake until lightly browned, 25-30 minutes. After 15 minutes, I foil-covered the rolls to prevent browning.

Glaze blueberry rolls before serving. Mix glaze ingredients. Adjust sweetness with salt and powdered sugar to thicken the glaze. Thin with cream or lemon juice. Over sweet rolls.

Although they are best eaten the same day, rolls keep in the refrigerator for five days when stored in a closed container.

also see

also see

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