Description
Soft & fluffy homemade sweet rolls filled with juicy blueberries and covered in a sweet lemon glaze. These are unbelievable!
Ingredients
Rolls
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 packet Platinum Yeast from Red Star or any instant yeast (1 packet = 2 and 1/4 teaspoons)*
- 1/2 cup (120ml) water
- 1/4 cup (60ml) milk
- 2 and 1/2 Tablespoons (35g) unsalted butter
- 1 large egg, at room temperature
Filling
- 1 and 1/3 cups (186g) frozen blueberries, not thawed*
- 1/4 cup (50g) granulated sugar
- 1 teaspoon cornstarch
Sweet Lemon Glaze
- juice from 1 large lemon*
- 1 cup (120g) confectioners’ sugar
- 1–2 Tablespoons (15-30ml) milk, half-and-half, or heavy cream
Instructions
- Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough.
- Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together. Set aside.
- Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115°F (46°C)-120°F (49°C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11-12 even pieces and place in a lightly greased 9-inch round pan. I used a 9-inch pie dish, lightly sprayed with nonstick spray.
- Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2-3 hours. Here is what I do: heat the oven to 200°F (93°C). Turn oven off. Place rolls inside oven and allow to rise.
- After the rolls have doubled in size, preheat the oven to 375°F (191°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Make the glaze: Right before serving, top your blueberry rolls with glaze. Whisk all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you’d like it thinner, add more lemon juice or cream. Pour over sweet rolls.
- Rolls are best enjoyed the same day, but stay fresh in a covered container for 5 days in the refrigerator.
Notes
- Overnight Instructions: This dough can be made the night before through step 5. Cover with plastic wrap or aluminum foil and allow to rest in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. Continue with step 7.
- Special Tools (affiliate links): Glass Mixing Bowls | Spatula | Rolling Pin | 9-inch Pie Dish or 9-inch Round Cake Pan | Whisk
- Yeast: If you replace Platinum Yeast from Red Star with an active dry yeast, the rise time may be 50% longer.
- Blueberries: You must use frozen (not fresh) blueberries in this recipe. Do not thaw.
- Lemon Glaze: Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract instead.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.