Ingredients
Scale
- 3 cups All-Purpose Flour, plus extra for dusting
- 1 cup Warm Milk (105-115°F)
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar (for the dough)
- 1/2 cup Unsalted Butter, softened and melted (divided)
- 1 cup Fresh Blueberries
- 1 tablespoon Lemon Zest and 3 tablespoons Lemon Juice (divided)
- 1 1/2 cups Powdered Sugar
Instructions
- Step 1: Activate the yeast by dissolving it with 1 tablespoon of the granulated sugar in the warm milk; let stand for 5-10 minutes until foamy. In a large bowl, combine the flour, remaining sugar, and salt. Pour in the milk mixture and 1/4 cup of the melted butter. Knead the dough until smooth (about 5-7 minutes), then place in a greased bowl, cover, and let rise in a warm place for 60-90 minutes until doubled in size.
- Step 2: Punch down the risen dough and roll it out onto a lightly floured surface into a large rectangle (approximately 10×16 inches). Spread the remaining 1/4 cup of softened butter evenly over the dough, leaving a small border at the edges. Sprinkle the surface with 1 tablespoon of the lemon zest, and then evenly distribute the fresh blueberries.
- Step 3: Starting from the long edge, tightly roll the dough into a log. Use dental floss or a sharp knife to slice the log into 12 equal rolls (about 1 1/4 inches thick). Arrange the rolls snugly in a lightly greased 9×13 inch baking pan, cover loosely, and allow them to proof for a second time for 30 minutes. Preheat oven to 375°F (190°C).
- Step 4: Bake the rolls for 20-25 minutes, or until they are golden brown on top and cooked through. If the tops brown too quickly, lightly tent the pan with foil. Remove the rolls from the oven and let them cool in the pan for about 10 minutes while you prepare the glaze.
- Step 5: Whisk together the powdered sugar, 3 tablespoons of lemon juice, and 1-2 tablespoons of milk (if needed for thinning) until completely smooth. Drizzle or spread the lemon glaze generously over the warm sweet rolls before serving.
Notes
- Keep leftover rolls fresh by storing them, preferably unglazed, in an airtight container at room temperature for up to two days.
- Reheat individual leftover rolls for 10-15 seconds in the microwave, or for larger batches, warm them loosely wrapped in foil in a 300°F oven until tender and soft again.
- Elevate this brunch classic by serving the warm sweet rolls alongside a dollop of crème fraîche or whipped cream and a sprinkle of extra lemon zest for brighter flavor.
- For neat rolls that hold their shape and prevent the blueberries from squeezing out during slicing, make sure you roll the dough log as tightly as possible from the long edge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American