Blueberry Breakfast Rolls Recipe! #tipit by Vanessa Luft - Musely
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Blueberry Breakfast Rolls Recipe! #tipit

posted in Food & Drink > Recipes
05/18/2015
  • Ingredients:

    • 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

    Filling:

    • 1/3 cup sugar
    • 1 teaspoon lemon zest
    • 3 tablespoons butter, softened
    • ½ cup blueberry preserves
    • 1 (6 oz) package fresh blueberries

  • Directions

    -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.)

  • Creamy Vanilla-Lemon Icing Ingredients:

    • 3 cups powdered sugar
    • 1 teaspoon pure vanilla extract
    • 4 tablespoons milk
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice

  • Directions

    -Add all ingredients to a medium-size bowl, and whisk together until thick and smooth; keep covered until ready to use.

  • Notes

    *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.

  • Original recipe can be found down bellow :)

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