Lemon Blueberry Sweet Rolls

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Two peas & their pod

Total Time

2 hrs 50 mins

Prep Time

2 hrs 20 mins

Cook Time

30 mins

Rating

(19)

Ingredients

24-30 rolls

2 packages active dry yeast, 4 ½ teaspoons, dissolved in 1 cup lukewarm water
6 tablespoons shortening or unsalted butter
1 cup granulated sugar
9 cups unbleached all-purpose flour
2 cups hot water
2 eggs, beaten
1 tablespoon salt
8 tablespoons softened unsalted butter, divided
1 1/2 cups granulated sugar
Zest of 2 large lemons
1 tablespoon lemon juice
2 cups fresh blueberries, divided
1/4 cup unsalted butter, softened
4 oz cream cheese, softened
2 cups confectioners' sugar
Zest of 1 lemon
1 tablespoon fresh lemon juice

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Preparation

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Step 1

Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.

Step 2

In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

Step 3

Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

Step 4

Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.

Step 5

Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. In a small bowl, combine the sugar, lemon zest, and lemon juice. Rub together with your fingers until fragrant. Sprinkle half of the lemon sugar mixture over the butter. Reserve the other half for the next round of dough. Place 1 cup of the blueberries evenly on the sugary dough.

Step 6

Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan, leaving a little space in between each roll so they have room to rise.

Step 7

Now follow the exact same steps with the other half of the dough, using the remaining ingredients.

Step 8

Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350 degrees F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove pans from oven and let cool until slightly warm on a wire rack.

Step 9

While the rolls are cooling, make the frosting. In a medium bowl, combine butter, cream cheese, confectioners' sugar, lemon zest, and lemon juice. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.

Chef’s notes

My dad uses active dry yeast for the dough.

My dad also uses shortening (Crisco). If you don’t want to use shortening, you can use butter.

You will need about 9 cups of all-purpose flour for this recipe. You might need to add a little more if the dough is too sticky.

We use our KitchenAid Mixer with the dough hook to knead the dough at first and then we knead it by hand. If you don’t have a mixer, you can knead it all by hand.

Let the dough rise in a warm place and allow the dough enough time to rise. You don’t want to rush the dough. The dough needs to rise twice, once before you roll it out and once after you form the rolls.

Use dental floss or thread to cut the dough into rolls for best results.

Fresh blueberries are best for this recipe.

Let the sweet rolls cool for about 10 minutes before you frost them. You want the rolls to be warm, but not hot.

You can make the sweet rolls in advance. After the rolls are in the pan, cover them with plastic wrap and place them in the fridge overnight. Remove from the refrigerator in the morning and let rise.

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Lemon Blueberry Sweet Rolls

Ingredients

Preparation

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Chef’s notes

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