Blueberry Lemon Sweet Rolls - PW

By tulawdog

Ingredients

• 2 whole Lemons
• 2 cups (Heaping) Fresh Blueberries
• Dough
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 8 cups All-purpose Flour
• 2 packages Active Dry Yeast
• 1 cup (additional) All-purpose Four
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 stick Butter
• 3/4 cups Sugar
• Icing
• 2 cups Whole Milk (additional)
• 3 cups Powdered Sugar
• Dash Of Salt
• Juice From Lemons
• Zest From Lemons
• 3 Tablespoons Melted Butter

Preparation

Step 1

(Adapted from my mom's cinnamon rolls recipe. Lemon sugar filling adapted from Flo Baker's pull-apart bread recipe.)

Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until warmer than lukewarm but not hot.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 degrees. Butter a large baking dish (or a couple of smaller dishes) generously.

Melt 1 stick of butter in a small saucepan.

Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so roll stays tight. Pinch the edges to seal the seam. With a sharp knife, slice into 1/2 thick hick rolls and lay, cut side down, into buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

To make the icing: Add half the lemon juice, zest of both lemons, powdered sugar, milk, and dash of salt in a bowl. Whisk together until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist!

Serve warm or at room temperature.

Posted by Ree on November 29 2012