Tuesday, January 1, 2013

Lemon Blueberry Sweet Rolls

Has anyone else noticed that lemon-blueberry things have been popping up all over lately?  I've seen a TON of stuff; there is this amazing lemon-blueberry marble cake that I am dying to try.  But since my husband & I can't (shouldn't) eat a whole cake ourselves, I decided to make another l/b recipe that looked great.

Lemon Blueberry Sweet Rolls



It came from Ree Drummond; the Pioneer Woman.  I think I should be friends with her.  I love her blog, and I got one of her cookbooks for Christmas.  She is hilarious, and darn good in the ktichen.  You can find her original recipe on her website, or for just the dough (with which you could make whatever sweet roll flavor you want) you can read her book...  By the way.  One of the best things about either her online recipes or the ones in her book- she posts step-by-step pictures.  Super helpful (I am not that good).

I've been finding that for just two of us, I need to cut down most recipes; otherwise we end up eating a TON of leftovers.  And no matter how good something tastes, when you've had it 4 days in a row, it gets old.  So, one of my biggest cooking challenges is making recipes more couple-friendly...  Here are my modifications, to make less sweet rolls.  And by less, I still mean two 9" pans worth; one for us, one for the boat :-)

For the Dough- which I made the night before
2 cups whole milk
1/2 cup sugar
1/2 cup vegetable oil
1 pk Active Dry Yeast (or .25 ounces)
4 cups plus 1/2 cups AP flour
1/4 heaping T salt
1/4 heaping t baking soda
1/2 t baking powder

Mix milk, sugar, and oil into dutch oven (or large pot).  Scald the mixture over medium heat (which means heat it until just before boiling).  Remove from heat, and let cool until it is just above luke-warm.  You for sure don't want the milk mixture too hot, or you will kill your yeast.  It should be right about body temperature, or just slightly warmer.  



Pour the yeast over the mixture and then add 4 cups flour.  Fold until totally combined, and cover with a tea towel.  Let it hang out and do its thing for about an hour...  It should smell yeasty and when you come back, it should have risen some.

Add the rest of the dry ingredients (1/2 cup more flour, salt, soda & powder).  Mix until combined, but you don't need to go to town kneading it.  Cover it and stick it in the fridge.  If you don't want to make it the night before, you should probably still refrigerate it for awhile; it will be easier to work with if it's cold.

When you are ready to use it, you'll notice that the dough has probably risen some more.  Punch it down!

Then turn it out onto a floured surface and roll it into a rectangle.  Like.  10ish inches high, and 24ish inches wide.  Give or take.

For the Delicious Filling
1 stick of butter; give or take a couple tablespoons
3/4 cup of sugar
2 lemons
about a cup of blueberries

Melt the butter and set aside.

Zest the two lemons into the sugar and mix well with your fingers.  The sugar will turn a pretty sparkly light yellow.

Pour the butter over the rolled dough, and spread it all over.  You want the whole surface to be coated.

Then sprinkle your lemon sugar all over.  You also want the lemon sugar to be coating the whole surface.

Then sprinkle the blueberries all over.



Roll the dough toward yourself, making a tight log of delicious.

Cut the log with a sharp knife, and then arrange into 2 greased pie pans.  You could also use a 9 x 13 pan.  Cover with a tea towel, and let hang out for 20 minutes or so, to puff up a little.



Bake in a preheated 375 oven for about 20-25 minutes; or until golden brown.



For the Glaze

1 lemon (use one of the ones you zested!)
1 1/2 cup powdered sugar
1 cup milk
a little melted butter if you have any left from the filling

Combine all ingredents with wisk & pour over hot rolls!


EAT.  ENJOY.  





No comments:

Post a Comment