Here’s another recipe using blueberries. I had a few cups left from what I picked off the bushes in my yard. I saw a recipe on Pioneer Woman – when has she ever had a bad recipe?! I actually made the entire amount of dough in the recipe, and then realized that I do not have an entire cattle ranch to bake for. I used half of the dough and saved the other half for a twist. Literally. You’ll see in a couple days.
As far as flavor pairings go, lemons and blueberries are a classic. You can’t go wrong with these two. Unless you decide not to make these. That’s wrong.
Zest some lemons. I used four small. You decide how tart you want them.
Roll out the dough so it’s very thin. Since my dough made so much, I used about a 12 ounce chunk of dough.
Use a pastry brush to cover the entire surface with melted butter. I used about 1/4 cup, even though I melted a whole stick of butter. I used the other half for another recipe. Stay tuned.
Sprinkle the lemon sugar over the surface. Then a generous cup of fresh blueberries. Don’t fight the blueberries. Put as many as you like. They burst and ooze this wonderful juice while baking.
Then roll up the dough and pinch the dough to seal the seam. I put a flexible mat under the log of dough so I could cut it. I tried my method of using a piece of thread. But it wouldn’t cut through the blueberries. I didn’t want to ruin my Roul’pat, so I used a really sharp knife to cut through the berries. Hence, no pictures because I was fighting with pastry.
Bake about 25 minutes at 375. Check for doneness by their golden color. These took longer than I expected. They probably could have baked even longer. I was just too impatient to take them out and be done with it!
While they are still warm, drizzle the lemon glaze over the top. You can let it soak in and settle before you eat them, but at this point, who cares? Dig in!
This recipe makes a huge amount of dough. I made the entire recipe and used half for a cinnamon braid. I’m giving you the recipe in half the amount so you don’t freak out that there’s so much dough.
For the dough:
- 2 cups whole milk
- 1/2 cup sugar
- 1/2 cup canola oil
- 2 1/4 teaspoons instant yeast
- 4 1/2 cups|22.5 ounces all-purpose flour
- 1/2 tablespoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
For the filling:
- 1/2 stick butter
- 1/2 cup|3.5 ounces sugar
- zest of one lemon
- 1 heaping cup fresh blueberries
For the glaze:
- juice of half lemon
- zest of one lemon
- 1 1/2 cups powdered sugar
- 1 cup whole milk
- 1 tablespoon melted butter
For the rolls:
- Mix the milk, sugar, and oil in a large pot. Heat over medium heat until very warm – do not boil. Remove from heat and allow to cool to 100 degrees.
- Sprinkle yeast over cooled milk and add 4 cups of flour. Stir gently to combine. Mixture will be sticky. Cover with a lid and let sit for 1 hour.
- After 1 hour, add the last bit of flour, salt, baking soda, and baking powder. Mix until combined and refrigerate dough until needed. Can be made the night before and taken out in the morning.
- Adjust rack to middle position and preheat oven to 375. Spray or butter two 9-inch cake pans, or a 9×13 inch pan.
- Melt butter in small saucepan and set aside.
- Divide dough in half and roll out on lightly floured surface. Dough should be roughly 30 inches long by 10 inches wide. Make it as thin as you can. Drizzle butter over dough and use pastry brush to coat entire surface.
- Mix sugar and lemon zest together and then sprinkle over surface of dough. Sprinkle blueberries over dough.
- Starting on a long end, gently roll the dough toward you until it’s a tight log. Tuck dough as you go to prevent blueberries from spilling out. Pinch the seam shut.
- Using a sharp knife, cut 1 inch pieces and place in prepared pan. Bake 20-25 minutes, until tops are golden brown.
For the glaze:
- In a small bowl, whisk together the powdered sugar, milk, lemon zest, lemon juice, and salt. Stir in melted butter.
- Pour glaze over warm rolls.