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Lemon Blueberry Rolls

Lemon Blueberry Rolls: Fluffy Morning Bliss Awaits

Lemon Blueberry Rolls are soft, fluffy breakfast delights that blend tart lemon with juicy blueberries, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 3 hours
Servings: 12 rolls
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Can substitute with a 1:1 gluten-free flour blend (add xanthan gum if needed).
  • 1/4 cup Granulated Sugar Substitute half with stevia or monk fruit sweetener to reduce calories.
  • 2 teaspoons Active Dry Yeast Ensure yeast is fresh and activated properly.
  • 1 teaspoon Salt Essential for balancing sweetness.
  • 1 cup Warm Milk Use oat milk for a dairy-free option; should be about 110°F.
  • 1/4 cup Butter Can be partially replaced with Greek yogurt to lower saturated fat.
  • 2 pcs Eggs Ensure they are at room temperature for better incorporation.
  • Zest of 1 Lemon Fresh is best for optimal taste.
For the Filling
  • 1 cup Fresh Blueberries Can use frozen if cornstarch is adjusted to 2 tablespoons.
  • 1/4 cup Brown Sugar Can be substituted with coconut sugar if desired.
For the Glaze
  • 1 cup Powdered Sugar Used for the glaze, sweetening without altering texture.

Equipment

  • Mixing bowl
  • Whisk
  • Rolling Pin
  • Baking Pan
  • Oven

Method
 

Dough Preparation
  1. In a large mixing bowl, whisk together the flour, granulated sugar, yeast, and salt. Create a well in the center and add warm milk, melted butter, beaten eggs, and lemon zest. Mix until a soft dough forms.
Kneading the Dough
  1. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise for about 1 hour.
Filling Preparation
  1. Toss fresh blueberries with cornstarch in a bowl. Cream together softened butter, brown sugar, lemon juice, and zest until smooth.
Shaping the Rolls
  1. Roll out the risen dough into a rectangle, spread the lemon butter mixture, sprinkle blueberries, roll into a log, and pinch seams to seal.
Second Rise
  1. Cut the rolled dough into 12 equal pieces and place in a greased baking pan. Cover and let rise for an additional hour.
Baking the Rolls
  1. Preheat oven to 375°F. Bake the rolls for 25-30 minutes, or until golden brown and a toothpick comes out clean.
Glazing the Rolls
  1. Let rolls cool for 10 minutes, then prepare the glaze by mixing powdered sugar and lemon juice. Drizzle over the warm rolls.

Nutrition

Serving: 1rollCalories: 210kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Monitor dough proofing to ensure it does not overproof; use room temperature ingredients for better results and refresh leftover rolls in the microwave with a damp towel.

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