Wednesday, August 19, 2009

Blueberry Rolls

Are you sick of blueberries yet? Not me!! In fact I still have a couple more recipes to try before the end of the month. I came across these a few weeks ago and had to give them a try. I like that you have the option to make them all at once, or make them in 2 parts. That worked out well for me yesterday because 10 minutes after I started the dough I decided to go shopping with my Mom. So, I threw the dough in the fridge and finished the recipe later that night so my husband could have some for breakfast! At breakfast this morning my 3 year old said, "Thank you Mommy for making me blueberry rolls." I guess we'll be making this one again!
Blueberry Rolls
2 Tbsp yeast
1/2 cup warm water
3/4 cup warm milk
1/2 cup butter
2 large eggs
1 cup sugar
1 tsp salt
1 tsp vanilla
4 1/2 cups all-purpose flour
1 Tbsp melted butter for brushing
Measure milk and water in microwave safe cup. Heat until almost boiling. Remove and add sliced of butter, stirring until completely melted. Add vanilla and set aside.
Add sugar, salt and eggs to a mixing bowl, beating until smooth. (I used my Bosch) Add warm milk mixture and half of the flour with yeast. Blend on low speed until flour is incorporated. Add additional flour until dough cleans sides of bowl. Continue kneading about 5 minutes until dough is smooth and elastic. (My dough was still really sticky at this point, but I didn't have any problems with it).
Add about 1-2 Tbsp oil to large bowl, tipping and rotating until oil coats bottom. Place dough in bowl, then turn to coat in oil. Cover with plastic wrap and refrigerate overnight-(or as long as you want). You may also proceed without refrigerating if desired.
In the morning, the dough will be hard. Let rest on counter until just cool or at room temp. Roll it out in a large rectangle (on a lightly floured surface). Brush with 1 Tbsp butter. Preheat oven to 350*. Grease a baking sheet.
Blueberry filling~
1 pint fresh blueberries
1/2 cup sugar
1 Tbsp flour
2 tsp cinnamon
In a medium bowl, mix the blueberries, sugar, flour and cinnamon until well coated. Spread evenly over dough. Lightly press with hands so berries stick to dough. Starting with long side closest to you, begin rolling dough as tightly as you can. Place seam side down. Using a sharp knife, cut the roll into 4 equal pieces. Cut each section into 4-5, 1-2" slices.
Place on greased baking sheet. Cover and allow to rest on counter 45-60 minutes, until risen and puffy. Bake for 30-45 minutes or until tops are golden and berries look juicy and done. Place pan on rack to cool.
1-2 cups confectioners sugar
2 tsp
milk-adjust to spreading consistency
To make icing, whisk sugar, vanilla and milk until thin-but not too thin-it should cling nicely to back of spoon. You may frost them while still warm in the pan. Let icing harden-serve at room temperature.

1 comment:

  1. One of the online recipe things has an excellent blueberry zuccini bread. My neighbor made it as a bundt cake and it was so very moist and delicious! (P.s that was with Whole wheat flour!) You should check it out! I think your rolls look delicious!