Name: Knotted Lemon-Blueberry Rolls Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 3 h
Cuisine: American
Ingredients: Cooking spray; 1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.); 3/4 cup whole milk, heated to 110°F; 4 1/2 cups (540 g) all-purpose flour; 1/2 cup (100 g) granulated sugar; Zest of 1 lemon; 1 tsp kosher salt; 2 large eggs; 4 Tbsp unsalted butter, softened, divided; 3/4 cup fresh or frozen blueberries; 2 Tbsp granulated sugar; 1 Tbsp fresh lemon juice; Cooking spray; All-purpose flour, for dusting; 3/4 cup (85 g) confectioners’ sugar; Zest of 1/2 lemon; 1 Tbsp fresh lemon juice

Ingredients

Cooking spray

1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.)

3/4 cup whole milk, heated to 110°

4 1/2 cups (540 g) all-purpose flour

1/2 cup (100 g) granulated sugar

Zest of 1 lemon

1 tsp kosher salt

2 large eggs

4 Tbsp unsalted butter, softened, divided

3/4 cup fresh or frozen blueberries

2 Tbsp granulated sugar

1 Tbsp fresh lemon juice

All-purpose flour, for dusting

3/4 cup (85 g) confectioners’ sugar

Zest of 1/2 lemon

1 Tbsp fresh lemon juice (for glaze)

Instructions

Step 1: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle yeast over the heated milk and let sit until foamy, about 5 minutes.

Step 2: In the large bowl of a stand mixer fitted with a dough hook, whisk together flour, granulated sugar, lemon zest, and salt. Add the yeast mixture and eggs, then beat on medium speed until dough begins to form.

Step 3: Add softened butter one tablespoon at a time, continuing to beat until a smooth dough forms and butter is fully incorporated, about 5 minutes.

Step 4: Place dough in the prepared bowl, cover with a clean kitchen towel, and let rise until doubled in size, about 1 to 2 hours depending on room temperature.

Step 5: While the dough rises, place blueberries, sugar, and lemon juice in a small pot over medium heat. Cook, stirring often, until blueberries break down and mixture thickens, about 8 to 10 minutes. Let cool.

Step 6: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, turn out the dough and dust lightly with flour. Roll dough into an 18″ by 12″ rectangle.

Step 7: Spread the blueberry filling evenly over the dough. With the long side facing you, fold the bottom third up toward the center, then fold the top third down over it, like folding a letter.

Step 8: Cut the dough crosswise into 12 strips about 1 1/2″ wide. Leaving the top 1/4″ uncut, cut each strip lengthwise in half. Twist the two halves together, then roll the twisted strip into a spiral starting from the uncut top edge.

Step 9: Place each spiral into the prepared muffin tin. Cover with a kitchen towel and let rise until proofed and relaxed when gently poked, about 45 minutes to 1 hour.

Step 10: Preheat oven to 375°F (190°C). Bake rolls until golden on top, about 15 to 18 minutes. Let cool for at least 15 minutes before glazing.

Step 11: In a medium bowl, whisk together confectioners’ sugar, lemon zest, and lemon juice. Add more lemon juice as needed to reach a smooth, drizzling consistency. Drizzle glaze over cooled rolls and serve.

Tips & Variations

Use fresh blueberries when in season for the best flavor, or thaw frozen blueberries before cooking.

Lightly dust your work surface and rolling pin with flour to prevent the dough from sticking without adding too much extra flour.

Add a touch of vanilla extract to the dough for extra warmth and complexity.

Try swapping lemon zest for orange or lime zest for a different citrus twist.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature and let it proof briefly before shaping into rolls.