Sunday, August 30, 2015

Overnight blueberry sweet rolls

Soft, fluffy rolls that are bursting with blueberries will become your family's new favorite breakfast. Top with a sinful glaze or opt to eat them plain. Just be sure to save some for me!

It's hard to believe that I used to be afraid of working with yeast. The thought of it scared me. What if it didn't rise? What if I scalded it? What if...?  Now I don't think twice when baking with yeast (other than fresh bread... that's a completely different story). My brother was coming to town and I wanted to have a comforting yet impressive breakfast for him and his wife while they stayed with us. I didn't want to be slaving away in the kitchen in the wee hours of the morning so I needed something that I could make the night before.

I remembered that the last time they came to visit, I made some overnight cinnamon rolls. Since that was my first time attempting them, they didn't turn out as well as I had hoped. I have had lots of practice since then so things were getting easier. I opted to change things up slightly this time and fill the rolls with blueberries. I only had frozen blueberries on hand so I used those in this recipe.

While these rolls were good, Addie and I both agreed that we preferred the sweet lemon sticky rolls from Mother's Day. In fact, I used some of the glaze from that recipe and topped them onto these blueberry sweet rolls.

Despite our personal opinions, my brother and his wife loved their breakfast. I served them these rolls and my breakfast pizza and they were happy as clams.

If you're in a blueberry kind of mood, these rolls are a solid recommendation. If you are a lemon lover, go with the sweet lemon sticky rolls instead. You can't go wrong either way.


Blueberry sweet rolls
Filling
  • 1 and 1/3 cups frozen blueberries, not thawed
  • ¼ cup granulated sugar
  • 1 teaspoon cornstarch
Dough
  • 2 and 3/4 cups all-purpose flour, divided
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 and 1/4 teaspoons (one 0.25 ounce packet) instant yeast
  • ½ cup water
  • ¼ cup milk of choice
  • 2 and 1/2 Tablespoons unsalted butter
  • 1 large egg
Glaze
  • 1 cup powdered sugar
  • 1 to 2 Tablespoons water, milk of choice or heavy cream
Directions
Make the filling (first): In a small bowl, toss the blueberries, sugar and cornstarch together. Set aside and continue to toss occasionally.

Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using your hands, mix together 2 and 1/4 cups of the flour, sugar, salt and yeast.

In a measuring cup, microwave the water, milk and butter on high for about a minute or until the butter is completely melted and the liquid is warm.

Turn the mixer on low and drizzle in the milk mixture. Turn the mixer to medium speed (if kneading by hand, create a well in the center of your dry ingredients and drizzle in the liquid while you mix with the other hand). Knead until the ingredients slowly start to come together. Add in the egg and continue to knead. Slowly add in the remaining 1/2 cup of flour until the dough is no longer sticky - it will be tacky but should not stick to any surfaces. You may not need the entire 1/2 cup of flour so add it slowly.

Allow the dough to rest for at least 10 minutes.

Roll the dough out into a large rectangle (about 14"x8"). Evenly distribute the blueberries on top of the dough. Then roll the dough up, jelly-roll style, starting along the longest edge. Once the dough is rolled up, keep it seam side down. Cut into 12 equal pieces.

Place the rolls, cut side up, in greased baking pans. Cover and refrigerate overnight.

Bake the rolls: About 30 minutes before baking, take the rolls out to thaw at room temperature. Preheat your oven to 350 degrees F. Bake the rolls in the oven for about 20 minutes or until they are lightly browned. Allow to cool slightly.

Make the glaze: In a measuring cup, mix together the powdered sugar and liquid of choice. Drizzle over slightly cooled rolls and serve.

Leftover rolls should be stored in an airtight container in the refrigerator. They will keep for about 2-3 days.

Yield: About 12 rolls

Source: Barely adapted from Red Star Yeast

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