Description
Delight in these knotted lemon-blueberry rolls, a perfect balance of tangy citrus and sweet berries wrapped in a soft, fluffy dough. These homemade rolls are enriched with lemon zest and a luscious blueberry filling, finished with a bright lemon glaze, making them an irresistible treat for breakfast or brunch.
Ingredients
Scale
Dough
- 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
Filling
- 3/4 cup fresh or frozen blueberries
- 2 Tbsp granulated sugar
- 1 Tbsp fresh lemon juice
Lemon Glaze & Assembly
- Cooking spray
- All-purpose flour, for dusting
- 3/4 cup (85 g) confectioners’ sugar
- Zest of 1/2 lemon
- 1 Tbsp fresh lemon juice
Instructions
- Activate Yeast: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle yeast over the heated milk and let it sit for about 5 minutes until foamy, signaling that the yeast is active.
- Make Dough: In the bowl of a stand mixer fitted with the dough hook, whisk together flour, granulated sugar, lemon zest, and kosher salt. Add the yeast mixture and eggs, then mix on medium speed until the dough starts to come together. Gradually add the softened butter, one tablespoon at a time, and continue mixing for about 5 minutes until the dough is smooth and fully incorporates the butter.
- First Rise: Place the dough in the greased bowl and cover with a kitchen towel. Let it rise in a warm area until doubled in size, approximately 1 to 2 hours depending on ambient temperature.
- Prepare Filling: In a small pot over medium heat, combine blueberries, sugar, and lemon juice. Stir frequently as the berries break down and the mixture thickens, about 8 to 10 minutes. Remove from heat and let cool.
- Shape Rolls: Preheat a standard 12-cup muffin tin greased with cooking spray. Turn the dough out onto a lightly floured surface and roll it into an 18-inch by 12-inch rectangle. Spread the cooled blueberry filling evenly over the dough. Fold the bottom third of the dough up toward the center, then fold the top third down over it, like folding a letter.
- Create Knotted Rolls: Cut the folded dough crosswise into 12 strips about 1 1/2 inches wide. Leaving the top 1/4 inch of each strip intact, cut each strip lengthwise in half. Twist the two halves around each other, then roll the twisted strip into a spiral starting from the uncut top end. Place each roll into the prepared muffin tin.
- Second Rise: Cover the rolls loosely with a kitchen towel and let them proof for 45 minutes to 1 hour, until the dough relaxes and puffs up slightly when gently poked.
- Bake: Preheat the oven to 375°F. Bake the rolls for 15 to 18 minutes, until golden brown on top. Remove from oven and cool for at least 15 minutes before glazing.
- Make Lemon Glaze & Finish: In a medium bowl, whisk together confectioners’ sugar, lemon zest, and lemon juice. Adjust the consistency by adding more lemon juice until smooth and drizzleable. Drizzle the glaze generously over the cooled rolls before serving.
Notes
- Make sure the milk is warmed to 110°F to activate the yeast properly without killing it.
- You can substitute frozen blueberries if fresh are not available; just thaw before cooking.
- Allowing the rolls to cool before glazing prevents the glaze from melting off immediately.
- For extra lemon flavor, add more lemon zest to the dough or sprinkling on top before baking.
- These rolls are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Keywords: lemon rolls, blueberry rolls, knotted rolls, breakfast pastries, sweet rolls, lemon blueberry pastry
