Instructions

How to Make Blueberry Lemon Rolls

1. In a large bowl, mix the blueberries (still frozen), lemon zest, sugar, and cornstarch together. Set this aside.
2. Now, prepare the dough. Reserve 1 cup of flour, then put 3 cups of flour into a large bowl along with the sugar, salt, and yeast. Set this aside.
3. In a small bowl, combine 2 1/2 tablespoons of melted butter, warm water, and warm milk. Stir this mixture into the flour mixture.
4. Now, add the egg to the flour mixture and stir together. If too loose, add the reserved flour a little at a time until a ball of dough that is elastic is formed.
5. Now, lightly flour a clean surface and then knead the dough by hand for 5 to 6 minutes. To knead, press your hand down and away from yourself, then turn the dough 1/4, and fold. Repeat this by pushing, turning, and folding.
6. Lightly oil a large bowl, and place the dough in it to rest for 10 minutes.

How to Assemble Lemon Berry Rolls

1. Spray or grease a 9"x13" baking dish and set it aside.
2. After the 10-minute resting time is over, roll the dough out into a large rectangle (around 14"x8").
3. Brush the dough with the remaining 1 tablespoon of unsalted butter.
4. Now, pour the blueberry filling over the top and spread it evenly over the dough.
5. Roll the dough into a log shape, and then cut it into 12 to 14 pieces.
6. Place the rolls next to each other, open side with filling facing upwards, in the prepared baking dish.
7. Cover the pan with a damp towel and then let it rise in a warm dark place for 1 hour.
8. Preheat the oven to 375°F/190°C.
9. Once the rolls have doubled in size, bake them for 25 to 30 minutes until they are golden brown and cooked through.
10. While the sweet rolls bake, whisk together the milk, powdered sugar, and lemon juice to make the glaze.
11. Let the rolls cool for 15 to 20 minutes before pouring the glaze over the top.