* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
Blueberry Breakfast Rolls Recipe! #tipit
Food & Drink
• ¼ cup warm water (110°)
• 1 (¼ ounce) packet active dry yeast
• 1 teaspoon sugar (for activating yeast)
• 1 cup warm half and half
• ½ cup sugar
• 2 eggs
• ½ cup (approximately) mashed potato, room temp (*see note below)
• 1 tablespoon pure vanilla extract
• ½ cup unsalted butter, melted
• 1 teaspoon salt, plus a pinch or two, divided use
• 3 ¾ – 4 cups all-purpose flour, plus extra for rolling dough
• 1/3 cup sugar
• 1 teaspoon lemon zest
• 3 tablespoons butter, softened
• ½ cup blueberry preserves
• 1 (6 oz) package fresh blueberries
-To prepare your dough, add the warm water to a small bowl, and sprinkle the yeast over top in an even layer; sprinkle in the teaspoon of sugar, and mix to dissolve; allow the yeast mixture to sit for 10 minutes, until foamy.
-While the yeast is activating, add the warm half and half, the ½ cup of sugar, the eggs, the mashed potato, the vanilla, the ½ cup room temp melted butter and the salt to a large bowl, and mix with hand mixer until smooth; add in 2 cups of the flour, and mix that in until incorporated.
-Add in the yeast mixture, and mix that in to incorporate.
-Now, working with a wooden spoon, add in the remainder of the flour, incrementally (you may or may not use all 4 cups), and mix that in until sticky and soft but coming together to form a kneadable dough.
-Turn the dough out onto a work surface sprinkled with flour, and knead the dough for about 4-5 minutes (you may need to continue to add sprinklings of flour), or until elastic; lightly oil a large bowl, add the dough in, turning it to coat it lightly in the oil, and cover with plastic wrap; place the bowl in a warm spot in the kitchen (I place mine in a 200° lightly “warmed” oven that has been turned off) and allow it to double in size, about 1 hour 20 minutes.
-While dough is rising, mix together the remaining 1/3 cup of sugar with the lemon zest, and using your fingers, work the zest in until fragrant; set aside.
-Once dough has doubled in size, punch it down; turn it out onto the lightly floured work surface, and roll out into a 15” x 9” rectangular shape.
-To fill, spread the 3 tablespoons of softened butter over the dough (leaving a bit of a border around the edges) then sprinkle over the pinch or two of salt; next, spread the blueberry preserves over the dough, top with the blueberries, and sprinkle over the lemon-sugar.
-Roll the dough starting from the top downward, rolling as tightly as possible, and pinch the seam closed.
-Cut the dough into about 12-15 rolls, and place the rolls into a buttered baking dish; cover with plastic and allow the rolls to double in size, for 45 minutes.
-Bake at 350° for about 25-27 minutes, or until golden.
-Allow the rolls to cool for about 10 minutes, then drizzle with the Creamy, Vanilla-Lemon Icing; best enjoyed warm and fresh. (You can reheat these for about 15 seconds in your microwave.)
-Add all ingredients to a medium-size bowl, and whisk together until thick and smooth; keep covered until ready to use.
*The addition of the mashed potato creates a specifically “pillowy”, light and fluffy roll, without adding any additional flavor. Prick a large russet potato with a fork a few time, place into microwave, and cook for about 5 minutes, or until tender; once cool enough to handle, cut the potato in half, and scoop out the flesh, discarding the skin; either mash the flesh until lump-free, or put it through a potato ricer, the best choice.