Food & Photo
Celebrate new beginnings and our risen Savior with these delicious blueberry-lemon rolls coated in a sweet glaze
Active time: 30 min. Total time: 2 hrs. Serves: 16
- ¾ cup, plus 2 tsp. milk, divided
- ½ cup butter, at room temp. and divided
- 3 cups unbleached flour
- 1 (¼ oz.) pkg. rapid-rise yeast, like Fleischmann’s
- ¾ cup granulated sugar, divided
- 1 lemon, zested and juiced
- 2 large eggs
- 1½ cups fresh blueberries
- ¼ cup blueberry preserves
- 1 cup powdered sugar
In microwave-safe bowl, heat ¾ cup milk and ¼ cup butter 90 sec. or until 130ºF. Using stand mixer fitted with paddle attachment on low speed, mix flour, yeast, ½ cup granulated sugar, 1 Tbs. lemon zest and ½ tsp. salt 15 sec. Beat in heated milk mixture 30 sec. or until moistened. With mixer on medium speed, beat in eggs. Beat 3 min. or until dough is smooth and glossy; shape into a ball. Place in greased bowl. Cover with plastic wrap. Let rest in 15 min. or until dough has settled.
In bowl, toss blueberries with preserves to coat. On floured work surface, roll out dough to 12" x 18" rectangle. Brush dough with remaining butter; sprinkle with remaining granulated sugar and dollop with blueberry mixture. Starting at long end, roll dough into a log; pinch seam to seal. Cut into 16 equal slices. Arrange slices in 2 greased 8" baking pans. Cover lightly with towel. Let rise 1 hr. or until dough has doubled in size.
Heat oven to 350ºF. Bake rolls 30 min. or until golden and center of dough is 190ºF. Meanwhile, in bowl, whisk together powdered sugar, 2 tsp. milk and 1½ tsp. lemon juice to form glaze, adding additional milk or lemon juice to thin as needed. Drizzle glaze over warm rolls. Serve warm or at room temp.