This weekend, Jessica and I made a half-batch of these delicious Blueberry Lemon Sweet Rolls. We gave half (of the half batch) of rolls to my other sweet friend Jessica…and I’ve still got leftovers. So, unless you are feeding the entire Oregon Trail, consider reducing the recipe down.
But certainly don’t let the quantity get in the way of making these. They are sweet yet not too sweet – fresh from the summer bounty of blueberries and a citrus zestfulness.
Pioneer Woman’s Fresh Blueberry Lemon Sweet Rolls
- FOR THE DOUGH:
- 4 cups Whole Milk
- 1 cup Sugar
- 1 cup Canola Oil
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups All-purpose Flour
- 1 cup (additional) All-purpose Four
- 1 Tablespoon (heaping) Salt
- 1 teaspoon (scant) Baking Soda
- 1 teaspoon (heaping) Baking Powder
- FOR THE FILLING:
- 1 stick Butter
- 3/4 cups Sugar
- 2 whole Lemons, Zested
- 2 cups (Heaping) Fresh Blueberries
- FOR THE GLAZE:
- 1 whole Lemon, Juiced
- 2 whole Lemons, Zested
- 3 cups Powdered Sugar
- 2 cups Whole Milk, Or As Needed
- 1 dash Salt
- 3 Tablespoons Melted Butter
For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.
Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)
Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9×13 or two 9-inch pie pans which is what I did.
Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.
Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.
Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.
Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.
Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!
Serve warm or at room temperature.