Deliciously sweet, soft and zingy lemon & blueberry sweet rolls just like you get in a bakery!
Sweet rolls
Ever since the sudden rise of the cinnamon bun I have been baking and baking new and different sweet rolls due to popular demand amongst my family and friends – I have so many recipes that I can’t wait to share with you such as chocolate sweet rolls and even more!
These are incredibly easy to make – I can see why people may be scared by even the rolling out of the dough, but its so easy you’d be surprised! That along with the perfect marriage of lemon and blueberry flavour… YES PLEASE!
Following my method correctly (and others of course) and taking the time to weigh out the ingredients precisely, then you won’t have an issue! You won’t regret the wait of the bread rising, at first it might seem like a pain and pointless, but its so worth it! Also, you get 12 whereas it probably costs the same for 2 at a bakery!
Dough
The dough calls for the usual simple ingredients of strong white bread flour, unsalted butter, caster sugar, yeast, whole milk and not forgetting the egg. As soon as someone sees the word ‘knead’ in a recipe they panic but there is really no need with this simple bake. I personally use a stand mixer to help with this however hand kneading can be so therapeutic its enjoyable!
If you don’t have a stand mixer or a food processor it’s still very easy and possible to make these – you can add the flour, sugar and yeast to a bowl and rub the cold and cubed butter into the mixture with your fingers. This creates the breadcrumbs texture that you are after. You can then add the milk and egg and start to mix with a spatula, and eventually your hands.
Knead
When you knead dough you want to have process where you are moving the dough about quite a lot on the surface, turning it slightly with each knead. I use the heel of my hand to push into the dough and stretch it, and then roll it back together and repeat for about 10 minutes. You get the most perfect smooth dough you could ask for!
Lemon and blueberry
With lemon zest in both the filling and dough itself, it gives the perfect zesty balance along with the burst of blueberries. Neither is too overpowering for the other, the compliment each other in the best way. This along with the icing drizzle on top, every bite is filled with flavour.
Other flavours
I firmly believe there is always a flavour to be done with sweet rolls. My other favourites would be another fruity combination of white chocolate and raspberry or back to the classic flavour of the cinnamon roll. Adding a bit of naughtiness into the equation, you can try the sticky chocolate sweet rolls recipe or my mini egg rolls are a must – any time not just for Easter!
Savoury rolls
I have also got a savoury recipe for these rolls – garlic bread rolls. Need to say any more about this one?! I love making all the sweet/savoury rolls recipes with friends as we tend to use the tear and share technique… not that the bakes last very long! These are the perfect fruity sweet treats! You can have them for breakfast, as a sweet treat or sometimes a minute’s peace with one of these and a cup of tea can make everything that bit better!
Top tip!
And as a top tip – if you want to prep these the day before so that they can indeed be perfect for something such as breakfast, do the second prove in the fridge. Prep the dough, shape and fill the dough and place into your baking dish. Cover with clingfilm and prove overnight in the fridge (it just slows down the process a lot!) and then take out 20 minutes before placing into the oven for baking! Enjoy! x
Lemon and Blueberry Rolls!
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Ingredients
The Dough
- 600 g strong white bread flour (plus extra for dusting)
- 14 g dried yeast
- 75 g caster sugar
- 90 g unsalted butter (cold and cubed)
- Zest of 2 lemons
- 275 ml whole milk
- 1 large egg
The Filling
- 45 g unsalted butter melted
- 150 g caster sugar
- Zest of 2 lemons
- 1 tsp vanilla extract
- 225 g blueberries
The Topping
- 200 g icing sugar
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
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Sift the strong white bread flour into a large bowl then add the caster sugar and yeast and mix until evenly distributed
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Rub the butter into the mixture until it resembles fine breadcrumbs. If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs
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Zest the two lemons and add to the dry mixture
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Heat the milk gently until warm, it should just about start stemaming in the pan.
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Mix the milk and the egg into dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! It should spring back when touched
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Move to a lightly oiled bowl and cover with clingfilm
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Leave in a warm place and leave to rise for 1-2 hours. I made these on a relatively chilly day so it took the full two hours
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Whilst the bread is proving you can make the lemon sugar – zest the two lemons and mix this with the caster sugar and vanilla extract until a sand like texture is formed
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Leave to the side
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Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface. I rolled mine to 50cmX30cm. (20″X12″)
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Gently brush the surface with the melted butter, then sprinkle on the Lemon Sugar and the blueberries so they are even across the dough.
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Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length)
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Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12″X9.5″)
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Cover again and leave to rise for 1 hour
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Towards the end of the hour heat the oven to 180C
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Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through
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Leave to cool
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Once cooled, mix the topping ingredients together and drizzle onto the sweet buns
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Enjoy!
Notes
- This recipe is inspired by many different I have tried and read over time, I’ve been baking these for a few years now so they have been tried and tested many a time!
- You don’t have to include the blueberries into the rolls, but I love the lemon & blueberry combination – You could swap it out for another berry, but remember that some berries produce more water than others!
- If you are using frozen fruit then put them in still frozen, thawing them might make them produce too much liquid, but if you do thaw them then make sure they’re dry before they’re put into the dough!
- These are best eaten on the day of baking, but they will last covered in the fridge for 3 days – or covered overnight at room temperature!
ENJOY!
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J x
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