Blueberry-Lemon Rolls
Ingredients
The Dough
-
2
c.
whole milk
-
½
c.
canola oil
-
½
c.
sugar
-
1
package
active dry yeast
-
4 ½
c.
all-purpose flour (divided)
-
½
heaping tsp.
baking powder
-
½
scant tsp.
baking soda
-
1 ½
tsp.
salt
The Filling
-
7
tablespoons
butter (softened)
-
½
c.
sugar
-
2
tablespoons
lemon zest
-
1
c.
blueberries (wild, if available)
The Glaze
-
⅔
c.
powdered sugar
-
1
tablespoon
melted butter
-
Juice of 1
large lemon or 2 small lemons
lemon juice
Instructions
- Heat milk, sugar, and oil to boiling, then cool to 105-115 degrees.
- Sprinkle yeast over the cooled milk mixture and let it stand for 10 minutes.
- Mix in 4 cups of flour and cover; let it stand for 1 hour.
- Combine remaining flour with baking soda, baking powder, and salt, then mix into the dough.
- Refrigerate the dough for at least a few hours or up to a few days.
- Roll out the dough into a 6x18 inch rectangle and spread the butter mixture over it.
- Sprinkle blueberries on top and roll the dough tightly into a log.
- Preheat the oven to 375 degrees and prepare a 9x13 inch pan with cooking spray.
- Cut the rolled dough into 12 equal pieces using dental floss and place them cut side up in the pan.
- Cover and let the rolls rise for 30 minutes.
- Bake for 15-22 minutes until golden brown.
- Allow to cool and drizzle with the glaze made from whisking together the glaze ingredients.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
4g
Sodium
300mg
Cholesterol
20mg
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