Handmade sweet buns, light and airy, stuffed with plump blueberries and glazed with a delightful lemon curd. These are just amazing!
Roll– 2 and 3/4 cups (344g) all-purpose flour– 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
Ingredient
Filling– 1 and 1/3 cups (186g) frozen blueberries– 1/4 cup (50g) granulated sugar– 1 teaspoon cornstarchSweet Lemon Glaze– juice from 1 large lemon*– 1 cup (120g) confectioners’ sugar– 1–2 Tablespoons (15-30ml) milk, half-and-half, or heavy cream
Ingredient
Direction
1
First, prepare the filling by mixing the cornflour, sugar, and frozen blueberries in a bowl. Toss gently, then set aside while you make the dough.
2
Create the dough: Aside half a cup of flour. Combine the yeast, sugar, salt, and remaining flour in a big bowl. Put away.
3
Microwaved milk, butter, and water. 115–120°F (46–49°C). Butter-flour. Egg and remaining flour make soft dough. I needed 1/3 cup, not 1/2. Bowl-pulled dough.
4
Knead the dough for 5-6 minutes on a lightly floured surface. I used non-stick spray to lightly grease a bowl and let rest for 10 minutes.
Next 10 minutes, roll dough into 14x8-inch rectangle. Blueberry-sugar dough decoration. Secure dough. Pack 11-12 even pieces onto a lightly greased 9-inch circular pan.
5
Leave the rolls loosely covered with aluminium foil to rise for 2-3 hours in a warm, draft-free environment. I do this: Set the oven to 200°F (93°C). Off oven. Allow rolls to rise in oven.
6
Preheat the oven to 375°F (191°C) when the rolls double. Bake until lightly browned, 25-30 minutes. After 15 minutes, I foil-covered the rolls to prevent browning.
7
Glaze blueberry rolls before serving. Glaze components mix. Powdered sugar and salt thicken glazing. Add cream or lemon juice. Across sweet rolls.
8
Although they are best eaten the same day, rolls keep in the refrigerator for five days when stored in a closed container.