Lemon-Blueberry Anytime Rolls
Lemon Blueberry Breakfast or Anytime rolls
I combined a couple of different recipes to make these and put my own substitutions. You can substitute orange juice for the lemon juice if you want a variation. You can also add chopped nuts for the orange rolls. I use butter because as you know I love butter. You can use shortening if you prefer.
You can use extra flour if the dough is too sticky. Just add a little at a time. If your yeast doesn't start bubbling or rising it is probably old.
Ingredients
2 1/4 tsp active dry yeast or 1 packet
1/4 cup warm water
3/4 cup of warm Lemon Juice Fresh if possible
1/4 cup warm milk
1/4 cup soften butter cut in 1/4
1/4 cup of sugar
1 egg
1 1/2 cups wheat flour
1 1/2 cup white flour
Filling
1/4 cup soften butter
1/4 cup of raw honey
2 Tbsp Lemon zest
Glaze
2 Tbsp milk
Powder Sugar
Lemon Juice/zest
Add the dry yeast to the warmed liquids, cover with plastic wrap for 5 minutes. You will see it bubble and start rising.
Pour into your stand mixer bowl and butter and egg and a cup of flour. Mix until combined, always scraping the side of the bowl as you go along. Continue to add flour until you have added and mixed the rest of the flour. Mix for a few minutes until the dough comes away from the sides of the mixing bowl. Do not over mix.
Transfer to a butter greased glass bowl, cover with plastic wrap or aluminum foil and let rise for an hour, the dough should double in size.
Divide dough into 1/2 ( 2 parts) Dust the counter with flour and roll out dough either with a rolling pin your fingers into a rectangle about a 1/4 inch thick.
Mix the filling together and spread gently over both doughs, sprinkle with blueberries and then start rolling with your hands and keep it tight, from the short end. Cut each roll 1 inch thick and place in a glass baking cover again and let rise for 2 hours.
Bake at 350 degrees for 20-25 minutes.
Mix up glaze and use a pastry brush to glaze the rolls. You can use a teaspoon as well and just pour over the rolls.
I combined a couple of different recipes to make these and put my own substitutions. You can substitute orange juice for the lemon juice if you want a variation. You can also add chopped nuts for the orange rolls. I use butter because as you know I love butter. You can use shortening if you prefer.
You can use extra flour if the dough is too sticky. Just add a little at a time. If your yeast doesn't start bubbling or rising it is probably old.
Ingredients
2 1/4 tsp active dry yeast or 1 packet
1/4 cup warm water
3/4 cup of warm Lemon Juice Fresh if possible
1/4 cup warm milk
1/4 cup soften butter cut in 1/4
1/4 cup of sugar
1 egg
1 1/2 cups wheat flour
1 1/2 cup white flour
Filling
1/4 cup soften butter
1/4 cup of raw honey
2 Tbsp Lemon zest
Glaze
2 Tbsp milk
Powder Sugar
Lemon Juice/zest
Add the dry yeast to the warmed liquids, cover with plastic wrap for 5 minutes. You will see it bubble and start rising.
Pour into your stand mixer bowl and butter and egg and a cup of flour. Mix until combined, always scraping the side of the bowl as you go along. Continue to add flour until you have added and mixed the rest of the flour. Mix for a few minutes until the dough comes away from the sides of the mixing bowl. Do not over mix.
Divide dough into 1/2 ( 2 parts) Dust the counter with flour and roll out dough either with a rolling pin your fingers into a rectangle about a 1/4 inch thick.
Mix the filling together and spread gently over both doughs, sprinkle with blueberries and then start rolling with your hands and keep it tight, from the short end. Cut each roll 1 inch thick and place in a glass baking cover again and let rise for 2 hours.
Bake at 350 degrees for 20-25 minutes.
Mix up glaze and use a pastry brush to glaze the rolls. You can use a teaspoon as well and just pour over the rolls.
Comments
Post a Comment