Blueberry Sweet Rolls with Lemon Glaze

This has got to be one of the sweetest ways to wake up.

Not that these Blueberry Sweet Rolls are all that sweet, it’s just a beautiful thing to wake up to on a Saturday morning.

They also make a wonderful gift. From teacher gifts at Christmas, to welcoming a new neighbor, to blessing a new mom with a meal including breakfast, they’ll all love them.  Just be sure and reserve a pan for yourself!

 Start by  warming the milk and butter in a saucepan until the butter is melted and you get tiny bubbles in the milk. But do not boil the milk. (I don’t know why, I never really understood the whole scalding thing.)

While that’s working, go ahead and mix the rest of the bread ingredients–using only half of the flour– in a stand mixer if you have one. Other wise just use a large bowl and a strong wooden spoon.

 Once the milk mixture is ready, allow it to cool to just warm. If it’s too hot it will kill the yeast.
When it’s cooled enough, pour it over the flour mixture.

Blend until all of the flour is incorporated.

Slowly add the rest of the flour until the dough begins to pull away from the sides and comes together in a ball.

Place the dough on a lightly floured surface. (Isn’t it funny how we foodies always say that. I mean it’s pretty likely the surface you’ll use is your counter top. Why don’t we just say lightly flour your counter top?)
Knead for about 5 minutes, or until you have all or your frustrations worked out and the dough has the consistency of play dough and the stickiness of a sticky note.
Spray a large bowl with cooking spray. Place the dough in the bowl and then flip it (the dough) over so that the top has some oil on it to keep it moist.
Cover with a damp tea towel and set it in a warm place to rise, about 45 minutes.
In the mean time, wash your dishes and start making your lemon-sugar.

Use a zester to zest your lemon. Just don’t get the white part, that’s where it gets bitter.
I use the Oxo Good Grips Zester, found here. I also use it to grate garlic, which is so much easier than chopping it.
 Mix the lemon zest with the sugar

When the dough has doubled in size, go back to your lightly floured surface and roll the dough out into a rectangle.

Spread softened butter over the entire surface.

Sprinkle the sugar mixture evenly over the surface, being sure to get right up close to the edges.
Add the blueberries.

I didn’t have quite enough blueberries for this particular batch, yours will look a little more full. 
Starting with the long side, roll into a tight log. Keep tucking the edges in as you go to make sure it stays tight.

Pinch the edges to seal once you’ve got it rolled.

 With a serrated knife, cut into pieces about 1/2 inch thick.

 Place into a foil pan or a casserole dish, just so they’re touching but don’t crowd them.

Allow them to rise again for about 20-30 minutes.

Bake on 375° for 15-20 minutes until golden on top.

Mix the glaze while the rolls are baking.

Drizzle the glaze generously over the rolls while still warm.
Tip: If you’re not going to serve these right away, hold off on the glaze. If they are glazed too early (several hours or overnight) the glaze will make the bottoms of the rolls soggy. YUCK. Nobody wants a soggy sweet roll!

I used a LOT of glaze on this pan!

I hope you made a pan for yourself!

 Mmmm…

Blueberry Sweet Rolls with Lemon Glaze

 

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Ingredients

• FOR THE DOUGH:
• 2 cups Milk
• ½ cup Sugar
• ½ cup butter
• 1 packages Active Dry Yeast
• 4 -5 cups All-purpose Flour
• 1 Tablespoon (heaping) Salt
• FOR THE FILLING:
• ½ stick Butter
• ½ cup Sugar
• 1 Lemon, zested
• 1.5 cups Blueberries (can be frozen, do not thaw)
• FOR THE GLAZE:
• Juice from ½ a lemon
• 1 Lemon, zested
• 1½ cups Powdered Sugar
• 1 cup Whole Milk, Or As Needed (Add a little at a time.)
• 1 dash Salt
• 31½ Tablespoons Melted Butter

Instructions

1. Start by warming the milk and butter in a saucepan until the butter is melted and you get tiny bubbles in the milk. But do not boil the milk. (I don't know why, I never really understood the whole scalding thing.)
2. While that's working, go ahead and mix the rest of the bread ingredients--using only half of the four-- in a stand mixer if you have one. Otherwise just use a large bowl and a strong wooden spoon.
3. Once the milk mixture is ready, allow it to cool to just warm. If it's too hot it will kill the yeast.
4. When it's cooled enough, pour it over the flour mixture.
5. Blend until all of the flour is incorporated.
6. Slowly add the rest of the flour until the dough begins to pull away from the sides and comes together in a ball.
7. Place the dough on a lightly floured surface.
8. Knead for about 5 minutes, or until you have all or your frustrations worked out and the dough has the consistency of play dough and the stickiness of a sticky note.
9. Spray a large bowl with cooking spray.
10. Place the dough in the bowl and then flip it (the dough) over so that the top has some oil on it to keep it moist.
11. Cover with a damp tea towel and set it in a warm place to rise, about 45 minutes.
12. In the mean time, wash your dishes and start making your lemon-sugar.
13. Use a zester to zest your lemon. Just don't get the white part, that's where it gets bitter.
14. Mix the lemon zest with the sugar
15. When the dough has doubled in size, go back to your lightly floured surface and roll the dough out into a rectangle, rolling the dough quite thin.
16. Spread softened butter over the entire surface.
17. Sprinkle the sugar mixture evenly over the surface, being sure to get right up close to the edges.
18. Add the blueberries.
19. Starting with the long side, roll into a tight log. Keep tucking the edges in as you go to make sure it stays tight.
20. Pinch the edges to seal once you've got it rolled.
21. With a serrated knife, cut into pieces about ½ inch thick.
22. Place into a foil pan or a casserole dish, just so they're touching but don't crowd them.
23. Allow them to rise again for about 20-30 minutes.
24. Bake on 375° for 15-20 minutes until golden on top.
25. Mix the glaze while the rolls are baking.
26. Drizzle the glaze generously over the rolls while still warm.
27. Tip: If you're not going to serve these right away, hold off on the glaze. If they are glazed too early (several hours or overnight) the glaze will make the bottoms of the rolls soggy. YUCK. Nobody wants a soggy sweet roll!

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