April Purple :: Blueberry Swirl Rolls

Blueberry jam is one of my all time favorite things.  I spread it on everything, which is why I seem to run out so fast.  These rolls taste like the best blueberry jam has been wrapped up in meltingly soft bread and baked to a heavenly perfection.  I’m in love with these rolls. 
Dough::
1 ½ cups whole milk
1 ½ teaspoons yeast
2 tablespoons brown sugar
1 teaspoon salt
1 tablespoon melted butter
4 cups flour
Filling::
2 tablespoons melted butter
1 cup brown sugar
2 tablespoons flour
½ cup sugar
8 ounces fresh blueberries
Icing ::
2/3 powdered sugar
2 tablespoons melted butter
2 tablespoons cream
To make the dough, warm the milk to 110 degrees and stir in yeast, brown sugar and salt.  Let sit five minutes or until yeast is foamy.  Stir in melted butter and flour until just incorporated.  Knead on a floured surface or knead in a stand mixer using the dough hook attachment.  Knead by hand for eight minutes or in the mixer for six.  Pour one tablespoon olive oil into a clean glass bowl.  Drop dough on top of oil and turn once to coat dough.  Let rise one hour in a draft free space.
While the dough rises, preheat the oven to 400 degrees and mix the filling.  In a small bowl , combine brown sugar, flour, and white sugar and set aside.  Pour blueberries into a bowl and smash lightly with the back of a fork.  Reserve any juices that come out of the berries. 
When the dough has risen one hour – and doubled in size – remove from bowl and roll into a 12” x 18” rectangle.  Brush melted butter on the dough and coat the top with the brown sugar mixture.  Dot the top of the brown sugar with blueberries and their juices. 
Roll the dough up using the short end as the starting point and creating a log that should end up about 12 inches long and 6 inches around.  Slice the log into 6 equal portions.  Place each portion into a greased 9×12 pan.
Bake 35 minutes until bubbly and browned on top.  Mix together icing ingredients and pour over the top of the rolls while they are still warm.  Serve warm. 

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