I’ve been slacking a lot in updating my blog lately. I hope there are still people dropping by my blog. A lot of things happened for the past 2-3 months and it kind of took priority of my time. I too cut down a lot on my baking and cooking so hopefully I can get my blogging mojo back and continue to share my recipes here regularly. Anyway, I baked these rolls a few months ago and finally get to sit down to type out the recipe today.
I still have a lot of frozen blueberry in my freezer so I am trying to finish them up so I can get some fresh ones during this summer so decided to use some to make some rolls. These decadent buns turns out soft, fluffy, bursting with juicy blueberries and covered in sweet mascarpone lemon glaze. It was so great to have it for breakfast with a cup of coffee.
2 ½ - 2 3/4 cups flour
2 tbsp sugar
½ tsp salt
1 packet/7gram of instant dry yeast
¾ cup milk
3 tbsp melted butter
For Egg wash:
1 egg - beaten
1 ½ cup of fresh or frozen blueberries (do not thawed)
3 tbsp sugar
1 tsp cinnamon powder
Mascarpone Lemon Glaze:
1/2 cup mascarpone cheese
½ cup confectioners’ sugar (3/4 cup if you like it sweeter)
2 tbsp lemon juice
1. Put 2 ½ cups of flour into the mixing bowl. Add in the sugar, salt and yeast. Mix until well combined.
2. Heat up the milk to lukewarm (about 115 degree F) Add in the cold melted butter. Pour the mixture into the flour, add in the egg and turn on the mixer with dough hook attachment.
3. Mix the dough until it pulls away the side of the mixing bowl. The dough should be soft to touch and handle. If the dough is too wet you can add a couple of tbsp of flour to it. Continue to mix for 2 minutes.
4. On a lightly floured surface, turn out the dough; continue to knead by hand for another 5-6 minutes. Place the dough in a lightly greased bowl, cover with a damp kitchen towel and let it rise for 45 minutes to an hour or until double in size.
5. Roll it out to rectangle shape about 14” x 9”. Combined cinnamon powder and sugar. Sprinkle it all over the dough and top it with blueberries. Spread the blueberries out gently to cover the dough surface.
6. Roll the dough up tightly, pinch and seal the edge well. Cut into 12 even pieces; place them on line sheet pan. Loosely cover the rolls with kitchen towel and allow it to rise until double in size.
7. Pre-heat oven to 375 degree F. Brush the rolls with egg wash and bake it for 25-30 min until lightly brown.
8. Remove from oven and let it cool completely.
9. Mix all the glaze ingredients together. Spread it all over the rolls and serve.
Note: Since I used frozen blueberries, it took a bit longer for the rolls to rise. The 2nd rise time took about 1 ½ hours. If the dough is soft enough to handle you might not need the extra ¼ cup of flour.