Our Heartspun Homeschool

Our Heartspun Homeschool

Monday, September 22, 2014

Lemon Blueberry Breakfast Rolls




My husbands parents came to visit a couple weeks ago so I figured it would be the best time to try this yummy looking recipe. I have no idea where I found it, but I tweaked it anyways so now it's mine. :-) These were so very good!!! I'm sure not as good for us, but still good! They do contain fresh fruit, so that's a plus! Making the dough ends up taking a little longer than you think, but if you double the recipe you won't have to make more when you go to make Cinnamon Rolls in the next few days! (Which I did, recipe coming soon!!) I hope you try them, they are super delish!!

DOUGH:
2 c  Milk
1/2 c Sugar
1/2 c Canola Oil
1 pkg yeast
4 cups All-purpose Flour
1/2 c (extra) All-purpose Four
1/2 T  Salt
1/2 t Baking Soda
1/2 t Baking Powder

FILLING:
1 stick Butter
3/4 cups Sugar
2 whole lemons, zested
2 cups Frozen or Fresh Blueberries

GLAZE:
1 whole Lemon, Juiced
2 whole Lemons, Zested
3 cups Powdered Sugar
2 cups Milk, Or As Needed
1/8 t Salt
3 T Melted Butter

Dough:
Combine milk, 1/2 cup sugar, and canola oil in a large pot. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.
Sprinkle yeast over the surface of the liquid, then add in 4 cups flour. Stir gently until completely combined. Mixture will be wet and sticky. Cover with a kitchen towel, and allow to sit for 1 hour.

After 1 hour, add in an additional 1/2 cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it.

Preheat oven to 375 F. Butter a large baking dish (I used two 9 by13 pans) generously.

In a small bowl, melt 1 stick of butter in the microwave for about 30 seconds. Turn dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Spread melted butter over the dough as evenly as you can. Using your fingers, mix sugar and lemon zest so that it becomes a light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries on top of that.  Roll dough away from you until it’s in the shape of a tight log. Try to keep the roll tight. Pinch the edges to seal the seam shut. With a knife, slice into 1/2" thick rolls and lay the slices, cut side down, into the buttered baking dishes.

Cover with the kitchen towel and allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until brown on top. If it doesn't seem to have risen a lot before it goes in the oven, it will while it's baking!

Glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. If it seems too thick add a little more milk, too runny add a little more powdered sugar.

Remove rolls from oven and drizzle the glaze all over the rolls.

Best served warm!!! Enjoy!!

1 comment:

Patricia Dunn said...

These are absolutely the best sweet roll. It was hard to stop at just one. Thanks for sharing the recipe.