Today I decided to make these colourful Blueberry Sweet Rolls with a Lemon Glaze. Since I was already making cinnamon rolls, I decided to try making a second alternative at the same time. So, I decided to use the same recipe as I'll be using for the upcoming post on cinnamon rolls. Since I ended up using active dry yeast instead of instant yeast, as I didn't have any on hand at the moment I had to add an additional 1/2 tsp of yeast with 1/4 cup of warm milk at 110-115F and let it sit for 15 minutes, with a sprinkle of sugar on top.
From there, I proceeded to making the blueberry filling from the second recipe link down below and use that to fill the rolls before rolling them. Make sure to cut off the ends, as they have significantly fewer blueberries than the ones in the middle. Since I didn't have time to wait for them to rise for the second rise, I then put them in the fridge and waited until I had more time later on. Once I was ready to continue baking, I then took them out of the fridge and let them do their second rise for 45 minutes before popping them in the oven for 25 minutes at 350F.
As for making the lemon glaze, I added an additional 1/4 cup of icing sugar to thicken the glaze. Since I also didn't have a large lemon on hand, I used 5 tbsps of lemon juice, which I found out online was the equivalent. After mixing the ingredients together I then put the glaze through a strainer to take out the lemon pulp. Next time, I think I would only use 3 tbsps of lemon juice as it made the glaze a bit more sour than necessary. Once the rolls came out of the oven, I let them cool for 5 minutes and then drizzled the glaze on top. Voila! There you go, some delicious Blueberry Sweet Rolls with a Lemon Glaze! I hope you all enjoyed this review and have fun baking! :)
Here is the link to the roll recipe: ambitiouskitchen.com
Here is the link to the filling and glaze recipe: sallysbakingaddiction.com
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