I was actually looking at all of the pictures that I posted on my instagram account and realized that it’s mostly chocolate, coffee and lemon. With a freezer full of blueberries, I decided to try this recipe out.
This recipe doesn’t ask to proof them before rolling, but to do it after. I felt that these rolls are quite airy. I’m not too sure if I proofed it too much, or the fact that there was no proofing needed before I roll the blueberries into the dough. Also, I wanted to explore this, because I wanted to try a different method than the cinnamon recipe to see if this is any better. So if you have tried my cinnamon bun recipe, this is interchangeable. Just hold the filling and replace it with the blueberry filling.
Ingredients for rolls:
2 and 1/2 cups bread flour
1 tsp. salt
2 1/4 tsp. instant yeast or 16 grams fresh yeast
1/2 cup water
1/4 cup milk
2 1/2 tbsp.unsalted butter
1 egg, at room temperature
Ingredients for filling:
2 cups frozen blueberries (or more if desired)
1/4 cup sugar
1 tsp. cornstarch
Ingredients for lemon glaze:
Juice of 1 large lemon
1 cup powdered sugar
2 tbsp. milk
Filling: Make the filling first, as it need time to rest. Combine the frozen (must be frozen NOT fresh and NOT thawed) Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss the mixture and let it stand, while preparing the rolls.
Rolls: In a large bowl, sift together 2 1/4 cup of flour , sugar and salt. Add the yeast and mix evenly dispersed. Set aside.
In a microwave proof bowl, combine water, milk, and butter together and heat in the microwave until the butter is melted and the mixture is hot to touch. Stir the butter mixture into the flour mixture. Add the egg and then the remaining 1/4 cup flour to make a soft dough. Knead the dough on a clean lightly floured surface until the dough is smooth and elasticity texture. It might take a little bit of time to get to that stage. Place in a lightly greased bowl and let rest for about 10 minutes.
After 10 minutes, roll the dough out on a lightly floured surface in a 14×8 inch rectangle. Pour the rested blueberries on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 12 even pieces and place in a lightly greased 9X13 inch rectangular pan. Loosely cover the rolls with a wet cloth and allow to rise for 2 hours.
After the rolls have doubled in size, preheat the oven to 350°F. Bake for 25-30 minutes until lightly browned.
Lemon Glaze: Mix all of the ingredients together. If you prefer a thicker glaze, add more powdered sugar. Right before serving, top your blueberry rolls with glaze.