Blueberry rolls are a great start for the morning or even a midnight snack.
- 4 cups fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 1 1/2 tablespoon cornstarch
- 2 tablespoons lemon juice
- 3 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 packet instant dry yeast (2 1/4 tablespoon)
- 2 tablespoons unsalted butter
- 1 1/2 cup warm water
- 3 tablespoons unsalted butter
- 1/2 cup brown sugar
Adapted from foodgawker.com
Combine all the ingredients in a bowl, set aside.
Coat two 9-inch cake pans, or a big baking dish with non stick spray.
Whisk flour, salt, sugar and yeast in a large bowl, set aside.
Melt 2 tablespoon of butter in the microwave (30 seconds) and add it to the dry ingredients.
Add in water gradually and mix using a wooden spoons until the dough almost comes together.
Lightly coat a surface with flour and transfer the dough to the surface.
Knead for 10 minutes or until the dough is elastic and a little bit sticky. The dough should spring back once you poke it with your finger.
Cover the dough with a plastic wrap and a kitchen towel, let it rest for 10 minutes.
Roll out the dough, spread 3 tablespoons butter on it, sprinkle ½ cup brown sugar and cover with the blueberries, reserving any juices.
Roll up the dough, starting at the long edge closest to you.
Slice the roll into 12-16 pieces and place them in the cake pans.
Cover and let them rest for 20 minutes.
Preheat the oven to 375F.
Bake the rolls in the oven for 30 minutes or until golden brown.
Dip the rolls in the reserved syrup released from the berries for more flavor.