Blueberry Rolls

INGREDIENTS

• 3/4 cup milk, warm2 1/4 cups all-purpose flour
• 1 tsp instant yeast
• 4 tablespoons (56g) unsalted butter, melted
• 1/4 cup granulated sugar
• 1 large egg, well beaten
• 1/2 teaspoon salt

Filling 

• 1.5 cup blueberries fresh or frozen
• 4 tbsp sugar
• 2 tbsp lemon juice
• 2 tbsp water
• 2 tsp corn starch

METHOD

1. In a medium saucepan, combine blueberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring occasionally for 5 minutes. Mix cornstarch with water, then add into a saucepan and stir. Reduce heat and mix for a few minutes or until sauce is thickened. Set aside
2. In a small bowl, proof the yeast by dissolving in the warm milk with the sugar until foamy, about 5 minutes. In a bowl of a stand mixer add melted butter, yeast mixture, flour, whisked egg, and salt. Knead for 6-7 minutes. If the dough is so sticky add 1-2 tbsp flour
3. Turn the dough into a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise until puffy, 1 to 2 hours. Transfer the dough to a lightly oiled work surface, pat, and then roll the dough into a 12" x 18" rectangle. Leaving a 1" bare edge along with one long side place and spreading the filling.
4. Start with a long edge and roll the dough into a long log. Use a ruler to mark off 1 1/2" pieces , then use a serrated knife or dental floss gently cut 12 rolls from each log.
5. Transfer the rolls to lightly greased baking sheets, leaving about 1" between each roll. Bake the blueberry rolls at 350°F for 30 minutes or until they are golden brown. Allow cooling. I served them with a simple lemon glaze.

This recipe belongs to @charmerkitchen (Recipe Source)

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