Monday, August 12, 2013

Blueberry Roll-Ups with Lemon Glaze

"Blueberries! Blueberries! Blueberries! Blueberries!"Those four words are actually the words to a little song I sing with the grandkids as we make our way to the little Perkins' blueberry patch. Picking those blueberries is one of the highlights of every summer. This year there were TONS of berries and it seemed as though we picked forever. For those blueberries that didn't get eaten straight from the bush, this is an amazingly tasty recipe.

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
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
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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