Lemon Blueberry Rolls

Servings: 12

Total time: 1 Hour (plus resting time)

INGREDIENTS

1 ½ cups frozen blueberries

¼ cup plus 3 tablespoons granulated sugar (divided)

1 teaspoon cornstarch

2 ¾ cups all-purpose flour

1 ½ teaspoons Diamond Crystal Salt Co.® Baking Salt™

2 ¼ teaspoons instant yeast

½ cup warm water (105° to 115°)

¼ cup milk

2 ½ tablespoons unsalted butter (melted)

1 large egg

1 lemon juiced

1 cup powdered sugar

1 tablespoon half & half

DIRECTIONS

Combine blueberries, ¼ cup of sugar and cornstarch in small bowl. Set aside.

Whisk together flour, remaining sugar, baking salt and yeast together in the bowl of a stand mixer fitted with a dough hook attachment. Stream water, milk and butter into flour mixture while mixing on a low speed. Add egg and mix until dough gently pulls away from side of bowl.

Increase mixer speed to medium, kneading dough until smooth and elastic, about 5-6 minutes.

Place in lightly greased bowl and cover with plastic wrap. Allow to rest for about 10 minutes.

Roll dough out into a 14x8-inch rectangle, with the long side facing you. Spread blueberry mixture evenly over dough. Roll dough into log, starting from one long edge. Pinch to seal. Cut log, using a serrated knife, into 12 equal slices. Place slices cut-side-down in a lightly greased 9x13-inch baking dish. Cover pan loosely with aluminum foil and allow to rise in a warm place for 2-3 hours or until doubled in size.

Preheat oven to 375°. Remove foil and bake for 30-45 minutes until light golden brown and an internal temperature of 190° is reached. If rolls begin to brown too much, tent with foil.

Whisk together lemon juice, powdered sugar and half and half. Drizzle glaze over rolls and serve.

Tip: Fill and slice rolls ahead and let rise refrigerated in an airtight container overnight. For easier cuts, use unflavored/unscented dental floss.