Lemon & Blueberry Rolls

Ingredients

514 g  Soft Roll Mix or 1 pack

270 g warm water (100-115°F or so)

1/3 cup sugar

1 Tbsp (9 g) active or instant dried yeast

1 tbsp apple cider vinegar or white vinegar

1/3 cup soft unsalted butter

Filling

1/2 - 3/4 cup blueberry jam, or make your own

1 1/2 cups fresh or frozen blueberries

1 Tbsp fresh lemon juice

1 Tbsp cornstarch

1/4 cup sugar

In a medium saucepan combine all ingredients. Bring to a boil for 1 minute. Set aside to cool.

Icing

2-3 Tbsp blueberry jam

2 Tablespoons (28g) melted unsalted butter,

2/3 cup (80g) confectioners’ sugar

2 tsp fresh lemon juice & Zest of 1 lemon

Directions

1. Generously grease and set aside a 9x9” square baking dish.

2. In the bowl of stand mixer with a paddle attachment, pour in the water & 1 Tbsp of the sugar. Add the yeast. Stir to dissolve.

3. Add the flour mix, remaining sugar, vinegar & the soft butter. Beat on low at first then increase to medium (#4 on the kitchen aid) and beat for about 4 minutes, scraping down sides a few times.

4. Transfer the slightly dough, which looks like a cookie batter, with a spatula to a clean work surface, dusted very lightly with flour and gently turn (no kneading required) in the flour, until the dough is smooth.

5. Pat into shape, roughly a 13” by 9” long rectangle,

6. Spread evenly with jam filling, reserving 2-3 Tbsp for icing.

7. Using a pizza wheel, sharp knife or bench scraper, divide into 1 1/2” wide strips & roll up. Place in the buttered dish.
    
   Rising – Let the rolls rest for 35-45 minutes or until they rise and puff. I like to place the sheet pan in my oven, covered with a towel or plastic wrap, with the light on. Preheat oven to lowest setting (170°F) for ONE minute only, turn off and add a bowl of hot water on lowest rack. This creates a great proof box.

8. Allow to sit in the oven and proof for 15 minutes like this. Remove and set on warm stovetop, while oven then heats.

9. Preheat your oven to 375°F.

10. Bake for 18-22 minutes, or until lightly browned.

11. Remove from oven. Allow to cool for 5 minutes & spread with icing. Enjoy warm, best served day of making. Reheat leftover in the microwave in 10 second increments until warm.