Glazed Blueberry Breakfast Rolls Pizza Crust Dough, Dough Flour

Blueberry Breakfast Rolls

Tips for making Blueberry Cinnamon Rolls. Even though this Blueberry Cinnamon Rolls (Blueberry Rolls) recipe is pretty straightforward, a few tips are always welcomed. Here are a few pointers to get them perfect every time: Don't overcook the rolls: Cinnamon rolls are delicious when they're slightly golden but the dough isn't tough or dry.

Blueberry Sweet Rolls The Domestic Geek Blog

In a medium bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. In the bowl of a stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, flour, and salt.

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Add the butter mixture and egg to the dry ingredients. Mix for about two minutes at medium speed with the dough hook, scraping the sides occasionally. Add 1 cup of flour and mix for another two minutes at high speed, scraping the bowl occasionally. From here, add flour in small increments and mix after each addition.

Blueberry Sweet Rolls The Domestic Geek Blog

Place dough onto a lightly floured surface and roll dough into a 12x24 rectangle, about ¼" thick. STEP 2: Spread fillings. Use an off set spatula to spread softened butter onto the dough. Sprinkle the dough with cinnamon sugar. Then, take blueberry jam and spread on top, leaving a 1" border.

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2 tablespoons sugar. Add blueberries and lemon zest. 1 cup blueberries, 1 zest of lemon. Roll dough up jelly roll style and pinch ends to seal. Slice into 1 inch rounds and place in a greased baking dish. Cover with plastic wrap and let rise for 30-45 minutes. Bake in a preheated 375° oven for 20-25 minutes.

Gourmet Girl Cooks Glazed Blueberry Breakfast Rolls Low Carb & No

Mix on low to combine. In a medium bowl or liquid measuring cup, combine the butter, milk, sugar, and egg, stirring to combine evenly. Add the wet ingredients to the dry, and stir on medium-low until combined. Switch to the dough hook attachment, and mix on low speed for 8 minutes, until the dough is soft but not sticky.

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Warm the milk in the microwave for about 30- 45 seconds, or until lukewarm. Add milk and whisked egg to the dry ingredients and mix together until a smooth dough forms. If using a stand mixer, knead for about 3-4 minutes on medium speed. In a food processor, blend on low for about 2-3 minutes.

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Scrape into a bowl and set aside until ready to use. Step 2: Mix the dry and wet ingredients. In the bowl of a stand mixer, whisk together the flour, granulated sugar, yeast, and salt until combined. Then add the room-temperature egg, warm milk, tangzhong, and vanilla extract. Step 3: Knead the dough.

Gift of Simplicity Blueberry Breakfast Rolls

Makes 24 rolls. 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.

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To assemble the rolls: Gently deflate the risen dough, and roll/pat it into a 12" x 18" rectangle. Spread with the cooled blueberry filling, and roll up cinnamon-roll style, pinching the seam closed. Slice the log into 12 equal portions. Place in a greased 9" x 13" x 2" baking dish, cut (spiral) side up. Cover and let rise for 40 minutes.

Blueberry Rolls with a Lemon Glaze A Homemade Living Breakfast

Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. In a saucepan combine blueberries, sugar, cinnamon, nutmeg, lemon juice, salt, and butter. Cook over medium-low heat until berries soften (5 minutes). Stir in flour and cook until thickened (about 2 minutes).

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Let it sit for a few minutes until frothy. Place 1/3 cup sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.

Gourmet Girl Cooks Glazed Blueberry Breakfast Rolls Low Carb & No

Yield: Makes 12-15 Rolls Ingredients: • ¼ cup warm water (110°) • 1 (¼ ounce) packet active dry yeast • 1 teaspoon sugar (for activating yeast) • 1 cup warm half and half • ½ cup sugar • 2 eggs • ½ cup (approximately) mashed potato, room temp (*see note below) • 1 tablespoon pure vanilla extract • ½ cup unsalted butter, melted • 1 teaspoon salt, plus a pinch or two.

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Assemble Rolls: Roll dough into a 14×12 inch rectangle. Spread blueberry purée (reserve 1 tbsp for frosting), optionally add ground ginger. Roll up and cut into 8-9 pieces. Place on baking sheet, cover, and let rise for 40-45 minutes. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes. Cool for 20 minutes.

Glazed Blueberry Breakfast Rolls Pizza Crust Dough, Dough Flour

Place rolls inside oven and allow to rise. After the rolls have doubled in size, preheat the oven to 375°F (191°C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning. Make the glaze: Right before serving, top your blueberry rolls with glaze.

Blueberry Sweet Rolls The Domestic Geek Blog

Grease a 9×13 inch baking tray with butter. Roll the dough out on a lightly floured surface to a large 35x40cm (14×16 inches) rectangle, about 5mm thick. Evenly spread the cooled filling over the dough leaving 1 inch on the longest side uncovered. Sprinkle the cinnamon over the top.