Lemon Blueberry Rolls

Using a combination of fresh ingredients and simple techniques, this recipe for Lemon Blueberry Rolls delivers a delightful balance of sweetness and tartness, making it perfect for any occasion. There’s something so special about pulling warm, fluffy rolls from the oven, the tangy aroma of lemon filling the air, mingling with the sweet scent of blueberries. Whether it’s a lazy Sunday morning, a special brunch, or simply a treat for yourself after a long week, these rolls will surely brighten your day. As you gather your ingredients and start baking, you’ll find that it’s not just about the delicious end product; it’s also about the delightful process. Trust me, your kitchen will turn into a haven of warmth and comfort.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Lemon Blueberry Rolls
• Ingredients
• Preparing the Dough
• Heating the Milk and Coconut Oil
• Combining Dry Ingredients
• Forming the Dough
• Kneading and Rising
• Kneading the Dough
• First Rise
• Shaping and Filling the Rolls
• Rolling Out the Dough
• Preparing the Filling
• Assembling the Rolls
• Second Rise and Baking
• Second Rise
• Baking the Rolls
• Glazing and Serving
• Cooling the Rolls
• Making the Glaze
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Desserts Recipes:
• 📖 Recipe Card

Why This Recipe Works

This Lemon Blueberry Rolls recipe shines because it combines the best quality ingredients in an easy-to-follow method. The use of strong white bread flour provides a perfectly fluffy texture. The vibrant lemon zest and juicy blueberries create an irresistible flavor that balances beautifully. Additionally, letting the dough rise properly ensures that each bite offers a light and airy sensation. With minimal effort, you can treat yourself and your loved ones to something extraordinary.

Why You’ll Love This Lemon Blueberry Rolls

These Lemon Blueberry Rolls are not only visually appealing but also incredibly satisfying to eat. Everyone enjoys the combination of fragrant lemon and sweet blueberries, making them terrific for gatherings. The soft, pillowy texture pairs wonderfully with the bright filling, making each bite a treat. Plus, they’re a feast for the eyes! The vibrant blue of the fresh blueberries, complemented by the zesty lemon glaze, creates a stunning presentation. You simply can’t help but take a picture before diving in!

Ingredients

• 1 cup unsweetened almond milk
• ¼ cup coconut oil
• 3 ¾ cups strong white bread flour
• 3 tsp fast action (instant) yeast
• ⅓ cup caster sugar
• 1 tsp salt
• Zest of 2 lemons (finely grated)
• 2 tsp cornflour (cornstarch)
• 1 tbsp fresh lemon juice
• 1 cup blueberry jam/preserves
• Zest of 1 lemon (finely grated)
• 2 cups fresh blueberries (not frozen)
• 1 cup icing (powdered) sugar
• 4 tsp fresh lemon juice

Preparing the Dough

Heating the Milk and Coconut Oil

Begin by gently heating the almond milk and coconut oil in a pan until the coconut oil melts. The key is to ensure the mixture cools down to lukewarm before proceeding. Too hot, and it will kill the yeast, which we absolutely want to avoid!

Combining Dry Ingredients

In a large bowl, combine the flour, yeast, sugar, and salt. A little tip: to prevent direct contact between the yeast and salt, place them on opposite sides of the bowl. This simple trick helps the yeast activate properly without interference.

Forming the Dough

Create a well in the center of the dry ingredients. Pour in the cooled milk mixture and add the lemon zest. Mix until the ingredients come together, forming a rough dough. Don’t worry if it looks a little shaggy at first; that’s just part of the process.

Kneading and Rising

Kneading the Dough

Next, transfer the dough onto an un-floured surface. Knead for about 10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook. Kneading is essential, so don’t skip this step; it helps develop gluten, giving the rolls that coveted texture.

First Rise

Shape the dough into a ball and place it in an oiled bowl. Cover it and let it rise in a warm place for about 2 hours or until it has doubled in size. If you want to prepare ahead, you can refrigerate it overnight for a slower rise, which can enhance the flavor.

Shaping and Filling the Rolls

Rolling Out the Dough

Once risen, gently punch down the dough and roll it out on a lightly floured surface into a 12×18 inch rectangle. If the dough resists rolling, let it rest for 10-15 minutes. Giving it some time to relax makes it easier to shape.

Preparing the Filling

In a separate bowl, mix cornflour and fresh lemon juice until smooth. Stir in the blueberry jam, lemon zest, and fresh blueberries. This mixture will become the scrumptious filling for your rolls, creating layers of goodness.

Assembling the Rolls

Spread the filling over the rolled-out dough, ensuring it covers all areas evenly. Then, roll it into a sausage shape starting from one long edge. Cut the log into nine equal pieces, placing them cut-side down in a prepared baking tin. The anticipation of seeing these beautiful rolls bake is part of the fun!

Second Rise and Baking

Second Rise

Cover the rolls again, and let them rise for about 1 hour until they become puffy. In the meantime, preheat the oven to 350°F (180°C). The second rise is vital for lightness, so keep an eye on those rolls as they grow!

Baking the Rolls

Once they’ve risen, pop them in the oven and bake for 30-40 minutes. You’ll know they’re done when they reach an internal temperature of 201°F (94°C). If the tops start to brown too much, don’t hesitate to cover them loosely with tin foil.

Glazing and Serving

Cooling the Rolls

After baking, let the rolls cool in the tin for 30 minutes. Then, gently transfer them to a wire rack. This cooling period allows the rolls to firm up a bit, making them easier to handle.

Making the Glaze

In a bowl, sift the icing sugar, and gradually stir in lemon juice until a thick, pourable glaze forms. Drizzle it over the cooled rolls for that final touch. This glaze adds that sweet-tart zing we all crave!

Serving Suggestions

These Lemon Blueberry Rolls are perfect for breakfast, brunch, or as a delightful dessert. You might want to serve them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. They also pair beautifully with a cup of coffee or tea!

Tips for Success

• Ensure your liquids are lukewarm. This temperature helps activate the yeast effectively.
• Knead the dough until it’s elastic. This will give you fluffy rolls in the end.
• Allow enough time for rising to achieve the perfect fluffiness.

Variations

For those looking to add a twist, consider incorporating spices such as cinnamon or nutmeg. Alternatively, swap the blueberries for raspberries or peaches to celebrate seasonal flavors. Every variation offers its own unique delight!

Storage Tips

To keep the rolls fresh, store leftovers in an airtight container at room temperature for up to two days. If you have more than you can handle, consider freezing them and reheating when needed. They’re just as tasty even after freezing!

FAQs

1. Can I use regular milk instead of almond milk?
Yes, regular milk can be substituted, but adjust for any dietary restrictions.

2. What can I use instead of coconut oil?
Unsalted butter or another neutral oil works just fine.

3. How do I prevent the rolls from getting too brown?
Cover them with foil during baking if they start browning too quickly.

4. Can I make the dough ahead of time?
Indeed! The dough can be refrigerated overnight for a slow rise.

5. What should I do if my dough doesn’t rise?
Check the yeast’s expiration date and ensure your liquid was not too hot or cold.

Enjoy making these delightful Lemon Blueberry Rolls that are sure to impress family and friends. The zesty lemon and sweet blueberry filling create a comforting treat you’ll cherish. Perfect for gatherings and cozy afternoons, these rolls will become a favorite in your recipe book. Happy baking!

More Easy Desserts Recipes:

• Strawberry Pie
• Easy Strawberry Fluff
• Cottage Cheese Ice Cream
• Lemon Raspberry Cake

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