
Rolls
2 and 3/4 cup all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 Tbsp./pkg Red Star Platinum yeast
1/2 cup water
1/4 cup milk
2 1/2 Tbsp. softened butter
1 egg
3 Tablespoons granulated sugar
1 teaspoon salt
1 Tbsp./pkg Red Star Platinum yeast
1/2 cup water
1/4 cup milk
2 1/2 Tbsp. softened butter
1 egg
Filling
1 and 1/2 cup frozen (unthawed) blueberries
1/4 cup granulated sugar
2 tsps. Cornstarch
2 Tbsp. softened butter
Fresh Lemon Glaze
1 Tbsp. fresh lemon juice
1 cup powdered sugar (or more)
1-2 Tablespoons milk
½ Tbsp. softened butter
1 and 1/2 cup frozen (unthawed) blueberries
1/4 cup granulated sugar
2 tsps. Cornstarch
2 Tbsp. softened butter
Fresh Lemon Glaze
1 Tbsp. fresh lemon juice
1 cup powdered sugar (or more)
1-2 Tablespoons milk
½ Tbsp. softened butter
Instructions
Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss and let sit while you prepare the dough.
Make the dough: Place yeast in EZ DOH bucket. Add warm water and milk and dissolve yeast. Let sit 1-2 minutes. Add remaining ingredients and EZ DOH-it till dough is kneaded . Remove dough from bucket – spray bucket with cooking spray and replace dough. Let rise till doubled, about ½ hour. Roll dough into a large rectangle (approx. 12x 17”) . Spread dough with 2 Tbsp. softened butter. Sprinkle with filling, spreading evenly. Roll dough up in jelly-roll fashion. Cut into 9-12 even-sized rolls. Place in greased baking pan (9” cake pan; 9x9” baking pan, etc. –whatever works!). Let rise till doubled (I often let my rolls rise in the frig overnight – Take them out of the frig approx. 1 hr. prior to baking to complete rise). Bake in 375 oven for 23-27 minutes, or until golden. Let cool slightly. Mix glaze ingredients, stirring well to incorporate butter. Brush lightly over warm rolls.
Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss and let sit while you prepare the dough.
Make the dough: Place yeast in EZ DOH bucket. Add warm water and milk and dissolve yeast. Let sit 1-2 minutes. Add remaining ingredients and EZ DOH-it till dough is kneaded . Remove dough from bucket – spray bucket with cooking spray and replace dough. Let rise till doubled, about ½ hour. Roll dough into a large rectangle (approx. 12x 17”) . Spread dough with 2 Tbsp. softened butter. Sprinkle with filling, spreading evenly. Roll dough up in jelly-roll fashion. Cut into 9-12 even-sized rolls. Place in greased baking pan (9” cake pan; 9x9” baking pan, etc. –whatever works!). Let rise till doubled (I often let my rolls rise in the frig overnight – Take them out of the frig approx. 1 hr. prior to baking to complete rise). Bake in 375 oven for 23-27 minutes, or until golden. Let cool slightly. Mix glaze ingredients, stirring well to incorporate butter. Brush lightly over warm rolls.

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