Blueberry Sweet Rolls with Lemon Glaze.



For the Rolls:
1/2 cup hot water
3/4 cups warm milk
1/2 cup unsalted butter (very soft or melted)
1 Large organic egg (at room temperature)
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 Cups all-purpose flour
2 Tablespoons instant yeast
1/2 cup blueberry preserves

For the Glaze
1 cup powdered sugar
1/4 teaspoon organic lemon flavoring
3 — 4 Tablespoons milk (I use cashew or coconut)

Place hot water, warm milk, softened butter, egg, and sugar in the pan of your bread machine.
Add the salt and flour. Make a well in the center of the flour.
Add yeast to center of flour. Place in bread machine and set to «dough» cycle.
Remove dough from machine once it has completely risen. Depending on temperatures, it may take longer than the actual cycle.
Place dough on a flour covered work surface.

Roll dough into a 15″ x 18″ rectangle.

Spread blueberry preserves over the dough.
Start rolling dough from the left (long side) to the right. You will need to lift as you roll, or all of your filling will be pushed out.
Slice into 12 — 1 1/2″ slices.
Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray, or buttered.

Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
Place in oven and bake for 15 — 25 minutes, or until golden brown and cooked thru in the center.

For the Glaze:
Whisk ingredients together in a small bowl. Add additional milk to achieve desired consistency.
Drizzle glaze over rolls in the pan.

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