Lemon Blueberry Rolls
Recipe by Our Best Bites; dough recipe from The Pioneer Woman
Dough
2 c. whole milk
1/2 c. canola oil
1/2 c. sugar
1 package active dry yeast
4 1/2 c. all-purpose flour, divided
1/2 heaping tsp. baking powder
1/2 scant tsp. baking soda
1 1/2 tsp. salt
Filling
7 tablespoons butter, softened
1/2 cup sugar
2 tablespoons lemon zest
1 cup blueberries (wild, if you can get them easily)
Glaze
2/3 cups powdered sugar
1 tablespoon melted butter
Juice of 1 large lemon or 2 small lemons
Instructions:
To make the dough, combine the milk, sugar, and oil In a large (at
least 4-quart) pot or saucepan. Heat just to boiling, stirring
occasionally, and then remove from heat.
If you’ve got lots of ice handy, dump all that you have into a clean
sink and then place the pan of scalded milk over the ice. This way, the
milk mixture cools quickly and the melted ice just drips down the drain.
When the milk is warm (around 105-115 degrees), remove from ice and
sprinkle yeast over the milk mixture. Allow to stand for 10 minutes.
Stir. Mix in 4 c. flour and cover. This can be done with a wooden spoon;
the dough is VERY soft, more like a batter. Allow to stand for 1 hour.
Mix remaining 1/2 c. flour with baking soda, baking powder, and salt.
Sprinkle over the dough and then mix it in with the wooden spoon. Place
a sheet of plastic wrap over the pan and refrigerate for at least a few
hours and up to a few days. You can also allow it to rise at room
temperature for about an hour if you want to make these right away.
When you’re ready to make the rolls, lightly spray a work surface
with non-stick cooking spray and roll the dough out into a rectangle
that’s about 6×18″. In a small bowl, mix the softened butter, sugar, and
lemon zest. Spread the butter mixture over the dough and then sprinkle
with the blueberries. Roll up tightly, making a log about 18″ long.
Preheat oven to 375.
Spray a 9×13″ pan with non-stick cooking spray and set aside.
Using dental floss, mark the dough into 12 equal pieces. Use the
dental floss to cut the dough along the spots that you marked. Place the
dough pieces, cut side up, in the pan. Cover and rise for 30 minutes.
Bake the rolls for 15-22 minutes or until golden brown and the innermost
rolls are cooked through. If the edge pieces are getting too brown,
lightly place a sheet of aluminum foil over the pan to prevent further
browning.
When done, remove the pan from the oven and allow to cool. When the
rolls are almost cool, whisk together the glaze ingredients and drizzle
evenly over the slightly warm rolls. Makes 12 rolls.
These were the rolls that were served at Reesa's baby shower. We used the orange roll recipe from Book one. It was a new twist on an old roll recipe. FANTASTIC TASTING!!!
