Blueberry Lemon Sweet Rolls

$To make Blueberry Lemon Sweet Rolls, you will need fresh and simple ingredients. Here’s a list for you: - 3 cups all-purpose flour - 1 packet (2¼ teaspoons) active dry yeast - ½ cup warm milk (about 110°F / 43°C) - ¼ cup granulated sugar - ¼ cup unsalted butter, melted - 2 large eggs - 1 teaspoon salt - 1 tablespoon lemon zest - 1 cup fresh blueberries - ½ cup powdered sugar (for glaze) - 2 tablespoons lemon juice (for glaze) These ingredients work together to create a soft and fluffy sweet roll. Now, let's talk about flour and yeast. I recommend using all-purpose flour. It gives the rolls a nice texture. For yeast, active dry yeast is best. It helps the dough rise well, making the rolls light and airy. You can also add some optional toppings or ingredients for your glaze. To make it extra special, you might consider adding a bit of lemon zest to the glaze. This will boost the lemon flavor and add a nice look to your rolls. Gather these ingredients to start your baking adventure! {{ingredient_image_1}} To start, you need to activate the yeast. In a small bowl, combine warm milk, sugar, and yeast. The milk should be about 110°F (43°C). This temperature helps the yeast wake up and grow. Let it sit for 5 to 10 minutes. You will know it's ready when it gets frothy. That foam shows your yeast is active. Tips for ensuring yeast activation: - Make sure the milk is warm, not hot. Too much heat can kill the yeast. - Use fresh yeast for best results. Old yeast may not work well. Next, you will make the dough. In a large bowl, mix the flour, salt, and lemon zest. Create a well in the center. Pour in the frothy yeast mixture, melted butter, and eggs. Mix everything until it starts to come together. Now, knead the dough on a floured surface. Do this for about 5 to 7 minutes. You want the dough to be smooth and elastic. A good dough is soft and can stretch without tearing. After kneading, place the dough in a greased bowl. Cover it with a clean towel and let it rise in a warm spot for about 1 hour. It should double in size. Once it has risen, gently punch it down. Roll the dough into a rectangle about 12x18 inches. Evenly sprinkle fresh blueberries over the dough. Starting from the longer side, tightly roll the dough into a log. Pinch the seams to seal it. Slice the log into 12 equal pieces. Place these pieces in a greased baking dish. Cover and let them rise for another 30 minutes. Now, it’s time for the second rise. Preheat your oven to 350°F (175°C). The rolls should rise again in the baking dish, becoming puffy. Bake the rolls for 25 to 30 minutes. They are ready when they turn golden brown. To check if they’re done, tap the bottom of a roll. It should sound hollow. These steps will help you create perfect Blueberry Lemon Sweet Rolls that are fresh and fluffy. Enjoy the process, and don’t forget to savor the smell while they bake! To achieve soft and fluffy rolls, follow these simple steps: - Use warm milk: Make sure your milk is about 110°F (43°C). This warm temperature helps activate the yeast well. - Knead properly: Knead the dough for about 5-7 minutes. This builds gluten, which adds elasticity and strength. - Let it rise: Give the dough time to rise in a warm place. This usually takes about one hour. The dough should double in size. Common mistakes to avoid: - Skipping the yeast activation: Always activate your yeast first. If it doesn’t foam, it’s not working. - Over-kneading: While you want to knead enough, overdoing it can make your rolls tough. - Not measuring flour correctly: Too much flour can dry out the dough. Use a scale if you can. To achieve the perfect consistency for your lemon glaze: - Whisk the glaze well: Mix the powdered sugar and lemon juice until smooth. Adjust the lemon juice for thinner glaze or add more powdered sugar to thicken. - Timing is key: Drizzle the glaze on the rolls while they are still warm. This allows the glaze to soak in and add flavor. Apply the glaze evenly over the rolls. Use a spoon or a small pitcher to control the flow. The glaze should enhance, not overpower, the sweet rolls' fresh taste. Pro Tips Yeast Activation: Make sure your milk is warm but not too hot, as temperatures above 120°F (49°C) can kill the yeast. Flour Measurement: Spoon the flour into your measuring cup and level it off with a knife for accurate measurements, preventing dense rolls. Blueberry Placement: Toss the blueberries in a little flour before adding them to the dough to prevent them from sinking. Glaze Application: Drizzle the glaze while the rolls are still warm for better absorption and flavor enhancement. {{image_2}} You can switch up the fruit in these sweet rolls. Instead of blueberries, try raspberries or strawberries. Both fruits bring a unique taste and color. Raspberries add a tart flavor that pairs well with lemon. Strawberries provide a sweet, juicy bite that brightens each roll. You can also mix fruits together. A blend of blueberries and strawberries creates a fun twist. This gives your rolls a colorful and tasty surprise. Feel free to get creative with other fruits too, like blackberries or even peaches. The options are endless! If you need gluten-free rolls, you can use a gluten-free flour blend. Make sure it has xanthan gum for the best texture. This keeps your rolls soft and fluffy, just like the original. For a vegan option, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also swap the milk with almond or oat milk. Use vegan butter in place of regular butter for a rich taste. These adjustments keep the rolls delicious while fitting different diets. To keep your leftover rolls fresh, you can refrigerate or freeze them. For refrigeration, place the rolls in an airtight container. This keeps them soft for about 3-4 days. If you want to freeze them, wrap each roll tightly in plastic wrap. Then, place them in a freezer bag. They can last up to 2 months in the freezer. When you’re ready to enjoy them, you can reheat the rolls. For best taste, use an oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This method keeps them warm and fluffy. These blueberry lemon sweet rolls stay fresh for about 3-4 days when stored properly. After that, they may dry out or lose flavor. You can tell if they are spoiled by checking for mold or an off smell. If they feel too hard or dry, it's best to toss them. Always trust your senses for safety. Yes, you can make these rolls ahead of time. Prepare the dough and let it rise as directed. After the first rise, shape the rolls and place them in the baking dish. Cover the dish with plastic wrap and store it in the fridge overnight. The next day, let them sit at room temperature for about 30 minutes before baking. This makes for an easy breakfast or snack! Yes, you can use frozen blueberries in your rolls. They will work well, but keep these tips in mind. If you use frozen blueberries, do not thaw them. Add them directly to the dough. This helps avoid excess moisture and keeps your rolls fluffy. You may notice some color bleeding, but they will still taste great! You can use leftover lemon glaze in many fun ways! Drizzle it over pancakes or waffles for a bright touch. Use it as a sweet dip for fruit. You can also mix it into yogurt for a tasty treat. The glaze adds a zing to many dishes! Now you know how to make delicious Blueberry Lemon Sweet Rolls from start to finish. We covered the best ingredients, step-by-step instructions, and tips for success. Remember to experiment with different fruits and dietary needs to make these rolls your own. Storing leftovers properly helps keep them fresh too. Whether you bake these rolls for breakfast or a sweet treat, they are sure to impress. Enjoy the process and the tasty results!$

Blueberry Lemon Sweet Rolls

Delicious rolls filled with fresh blueberries and a hint of lemon, topped with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 2

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

3 cups all-purpose flour
1 packet active dry yeast (2¼ teaspoons)
0.5 cup warm milk (about 110°F / 43°C)
0.25 cup granulated sugar
0.25 cup unsalted butter, melted
2 large eggs
1 teaspoon salt
1 tablespoon lemon zest
1 cup fresh blueberries
0.5 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)

Instructions

In a small bowl, activate the yeast by combining the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour, salt, and lemon zest. Make a well in the center and add the frothy yeast mixture, melted butter, and eggs.
Mix until the dough starts to come together. Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
After the dough has risen, punch it down gently and roll it out into a rectangle (approximately 12x18 inches).
Sprinkle the blueberries evenly over the dough. Starting from the longer side, tightly roll the dough into a log. Pinch the seams to seal.
Slice the log into 12 equal pieces and place them in a greased baking dish. Cover and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
While the rolls are baking, prepare the glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the rolls are done baking, allow them to cool slightly before drizzling with the lemon glaze.

Notes

Serve warm on a beautiful platter, and garnish with lemon zest or fresh blueberries for a pop of color.

Keyword blueberry, dessert, lemon, sweet rolls