Lemon Blueberry Rolls

Step 1: Prepare the Dough [00:00]

In the bowl of a stand mixer, add warm milk, sugar, butter, and instant yeast. Let it rest for 5 minutes.

Step 2: Mix the Dough [00:05]

Add flour, lemon zest, salt, and egg to the mixture. Using the dough hook, mix on low for 5 minutes. Cover and let rise for 1 hour or until doubled in size.

Step 3: Make Blueberry Preserves [01:00]

In a small pot, mix fresh or frozen blueberries, sugar, lemon juice, cinnamon, a pinch of salt, and cornstarch. Cook over low heat, stirring constantly, until the berries start to break down. Then, turn to medium heat and continue cooking until thickened. Let cool.

Step 4: Roll Out the Dough [02:30]

After the dough has risen, punch it down and roll it out into a large rectangle (about 12x14 inches). Spread half the blueberry filling on the dough and cut it into 6-9 strips.

Step 5: Shape the Rolls [03:00]

Roll each strip up and place them into a greased 9-inch pan or an 8x8 pan.

Step 6: Second Rise [03:30]

Turn off the oven and place the rolls inside to rise for 20 minutes.

Step 7: Bake the Rolls [04:00]

After 20 minutes, keep the rolls in the oven and turn it to 375 degrees. Bake for 15-20 minutes or until golden brown. Let cool for 10 minutes before glazing.

Step 8: Prepare the Lemon Glaze [05:00]

In a bowl, mix powdered sugar, lemon zest, and 1 tablespoon of lemon juice. Stir and add more lemon juice, one tablespoon at a time, until you achieve a thick but pourable consistency.

Step 9: Glaze and Serve [06:00]

Pour the glaze over the warm rolls and serve.