BLUEBERRY SWEET ROLLS
Blueberry buns make Mother's Day something really special. They're light and sweet, with a fantastic crunch from Fisher's sliced almonds.
- 1 teaspoon of salt
- 1/2 cup (120 mL) water
- 1/4 cup (60 mL) milk
- 1 large egg, at room temperature
- 3 tablespoons of granulated sugar
- 2 and 3/4 cups (345 g) all-purpose flour (scooped and leveled)
- 1 sachet of Red Star Platinum yeast or any instant yeast (1 sachet = 2 and 1/4 teaspoons) *
- 2 and 1/2 tablespoons (40g) unsalted butter
- 1 teaspoon of cornstarch
- 1/4 cup (50 g) granulated sugar
- 1 and 1/3 cup (225 g) frozen blueberries, not thawed *
- 1 cup (120 g) icing sugar
- juice of a large lemon *
- 1 to 2 tablespoons (15-30 ml) of milk, half and half or heavy cream
Prepare the filling first:
Combine the frozen blueberries, sugar and cornstarch in a bowl. Stir gently and let sit while you prepare the dough.
Prepare the dough:
First, Reserve 1/2 cup of flour. In a large bowl, combine the remaining flour, sugar, salt and baking powder. Put aside.
Then, heat the water, milk and butter together in the microwave until the butter is melted and the mixture is warm to the touch. Approx. 115 ° F (46 ° C) -120 ° F (49 ° C). Stir the butter mixture into the flour mixture. Add the egg and just enough reserved flour to make a soft dough. I only needed 1/3 cup, but you might need the full 1/2 cup. The dough will be ready when it gently peels off the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for about 5 to 6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let sit for about 10 minutes.
Fill the rolls:
After 10 minutes, roll out the dough into a 14 × 8 inch rectangle. Pour the sweet blueberries over it and spread them gently to cover the surface of the dough. Roll the dough firmly. Cut into 11 to 12 equal pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with non-stick spray.
Lightly cover rolls with foil and let rise in a warm, draft-free place for 2-3 hours. Here's what I do: Heat the oven to 200 ° F (93 ° C). Turn off the oven. Place the buns inside the oven and let rise.
Once the rolls have doubled in size, preheat the oven to 375 ° F (191 ° C). Bake for 25 to 30 minutes until lightly browned. I covered the rolls with foil after 15 minutes to prevent intense browning.
Prepare the icing:
Just before serving, top your blueberry rolls with icing. Mix all the ingredients for the frosting together. If you prefer a thicker frosting, add more powdered sugar, then add salt to cut down on the sweet taste, if desired. If you want it thinner, add more lemon juice or cream. Pour over sweet buns.
Rolls are best enjoyed the same day, but stay fresh in a covered container for 5 days in the refrigerator. Happy Cooking Time.
Yeast: If you replace Red Star Platinum with an active dry yeast, the rise time may be 50% longer.
Blueberries: You must use frozen (not fresh) blueberries in this recipe. Do not thaw.
Lemon Frosting: Leave the lemon juice aside if you don't prefer the lemon frosting. Substitute 1 teaspoon of vanilla extract instead.