Description
Delightful fluffy rolls filled with juicy blueberries and zesty lemon, topped with a sweet glaze for a perfect treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup butter (or plant-based butter)
- 1 large egg (or flax egg for vegan)
- 1 cup blueberries (fresh or frozen)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tablespoon powdered sugar (for glaze, optional)
Instructions
- Warm the milk and melt the butter together over low heat until warm to touch, then remove from heat and let cool slightly.
- Combine flour, sugar, yeast, and salt in a large bowl, whisking to mix evenly.
- Pour the warm milk mixture into the flour mixture, adding the egg (or flax egg) and stirring until a sticky dough forms.
- Dust a clean surface with flour and knead the dough for 5–7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour until doubled in size.
- Preheat your oven to 375°F (190°C).
- Roll out the dough into a rectangle, brush with a mixture of lemon juice and sugar, and scatter the blueberries and lemon zest on top.
- Roll the dough tightly and slice into 1–1.5 inch rolls, placing them in a greased baking dish.
- Cover the rolls and let them rise for another 30 minutes.
- Bake the rolls for 20–25 minutes until golden brown.
- Mix powdered sugar with lemon juice for the glaze and drizzle it over warm rolls before serving.
Notes
For a vegan version, substitute the egg with a flax egg and use non-dairy milk and butter. Store rolls in an airtight container for up to 2 days, or freeze for up to a month.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 5g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg