Blueberry Rolls
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5.0
3 reviews
Excellent
Blueberry Rolls
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These Blueberry Rolls are soft, fluffy pastries filled with a sweet and tangy blueberry filling, topped with a zesty lemon glaze. Perfect for breakfast or dessert, these rolls are a delicious treat that everyone will love.
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Ingredients
Dough
- 3¼ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast 1 packet
- ½ teaspoon salt
- ¾ cup warm milk 110°F/45°C
- ¼ cup unsalted butter melted
- 1 large egg
- 1 tablespoon lemon zest
Filling
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
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Instructions
- To the bowl of your mixer, add the warm milk, active dry yeast and a teaspoon of the sugar (you can take it from the ¼ cup of sugar). Stir it a bit, and let it sit for about 5 minutes. If the yeast is good, it will start to froth up.
- In the same bowl, add 3 cups of flour, remaining granulated sugar, salt, melted butter, egg and lemon zest. Mix well until well incorporated and the dough comes clean from the side of the bowl, add the remaining flour as needed.
- Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- In a medium saucepan, combine the blueberries, granulated sugar, lemon zest and lemon juice. Cook over medium heat, stirring frequently, until the blueberries release their juices and the mixture thickens, about 10-15 minutes. Remove from heat and let cool slightly.
- Punch down the dough and roll it out on a floured surface into a 15x9-inch rectangle. Brush the melted butter over the dough. Scatter the blueberry mixture over the sugar mixture.
- Starting from the long side, tightly roll up the dough into a log. Cut into 12 even slices and place them cut side up in a greased 9x13-inch baking dish. Cover and let rise until doubled, about 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 25 minutes, or until golden brown.
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the lemon glaze over the warm rolls.
Equipments used:
Notes
- Use warm milk at 110°F (45°C) to activate the yeast properly.
- You can substitute instant yeast for active dry yeast; just mix it directly into the dry ingredients.
- If using frozen blueberries, thaw and drain them first to remove excess moisture.
- Let the blueberry filling cool slightly before spreading it on the dough to prevent sogginess.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- Freeze the rolls for up to 3 months by wrapping them tightly in plastic wrap and aluminum foil.
- Reheat frozen rolls in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 20-30 seconds.
Nutrition Information
Show Details
Serving
1serving
Calories
369kcal
(18%)
Carbohydrates
71g
(24%)
Protein
7g
(14%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
37mg
(12%)
Sodium
148mg
(6%)
Potassium
132mg
(4%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
240IU
(5%)
Vitamin C
9mg
(10%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 369kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 37mg | 12% |
| Sodium | 148mg | 6% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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