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Blueberry Sweet Rolls
Food & Drink
FOR THE DOUGH:
4-1/2 to 5 cups all-purpose flour, divided
1/3 cup granulated sugar
2 packets rapid rise yeast (approx. 2 1/4 teaspoons per packet)
1 teaspoon salt
1-1/2 cups water
6 tablespoons butter
FOR THE FILLING:
1 cup blueberry preserves
1 cup fresh blueberries
2 tablespoons butter, melted
FOR THE FROSTING:
2-1/2 cups powdered sugar
2 tablespoons butter, softened
2 to 3 tablespoons all natural vanilla coffee creamer
1/2 cup Fisher Nuts Sliced Almonds, divided
TO MAKE THE DOUGH:
In the bowl of a stand mixer, add 2 cups of the all-purpose flour, sugar, yeast, and salt. Mix well with the dough hook until all the ingredients are well distributed.
While they’re mixing, place water and butter together in a microwave safe measuring cup, and microwave in 10 second increments until very warm, but not hot to the touch. (120-130°F maximum. The butter won’t be entirely melted.)
Add the butter mixture and egg to the dry ingredients.
Mix for about two minutes at medium speed with the dough hook, scraping the sides occasionally.
Add 1 cup of flour and mix for another two minutes at high speed, scraping the bowl occasionally.
From here, add flour in small increments and mix after each addition. Stop adding flour when you have a supple dough that can be formed into a ball.
Flour your work surface and knead the dough for 5-10 minutes - when the dough is soft, elastic, and springs back lightly when pressed with two fingers, you’re ready to let it rest.
Cover the dough ball with a clean kitchen towel and let it rest for 10 minutes.
TO MAKE THE FILLING:
In a small mixing bowl, combine blueberry preserves and fresh blueberries.
Mix well, but gently so as not to break the fresh blueberries. Set aside.
TO ASSEMBLE THE ROLLS:
Lightly flour your work area. Using a rolling pin, roll the dough into a large rectangle - about 10x15 inches.
Use a pastry brush to brush the melted butter onto the dough, stopping about an inch from the edges on the long sides of the rectangle.
Spread the blueberry mixture over the dough in the same areas as the butter, using a spoon to evenly distribute. Be gentle so as not to burst the fresh blueberries.
Begin with the long end of the rectangle, roll the dough up tightly but gently. Pinch the seams to seal.
Cut into 12 equally sized rolls.
Spray a 13x9 baking pan with cooking spray (I use the kind with flour in it), and then placing the cut sides down, put all the rolls into the pan. They will be cozy.
Cover with a clean kitchen towel; let rise in warm place until about doubled in size, approximately 1 hour.
Preheat the oven to 350ºF.
Top the rolls with 1/4 cup of almonds and bake for 25-30 minutes, or until the rolls are golden brown. Allow to cool on a wire rack for 15-20 minutes.
While the rolls are cooling, make the frosting.
TO MAKE THE FROSTING:
In a mixing bowl, combine powdered sugar, butter and 2 tablespoons of creamer.
Mix well with a whisk until a glaze forms. If you’d prefer a more liquid texture, add more vanilla creamer 1 teaspoon at a time and whisk again until you reached the desired consistency.
Pour the frosting over the rolls. When you’ve covered them to your desired amount, top with the remaining sliced almonds.
You can substitute the vanilla coffee creamer in the frosting for 2 tablespoons of milk and 1 teaspoon pure vanilla extract.
Slicing the dough into individual rolls can be a little messy, if a few blueberries pop out, just gently push them back into the rolls.