Blueberry Lemon Sweet Rolls

Blueberry Lemon Sweet Rolls

Prep Time:

 1 Hour30 Minutes

 

Cook Time:

 20 Minutes

 

Difficulty:

 Easy

 

Servings:

24

Print Recipe

Ingredients

• FOR THE DOUGH:
• 4 cups Whole Milk
• 1 cup Sugar
• 1 cup Canola Oil
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups All-purpose Flour
• 1 cup (additional) All-purpose Four
• 1 Tablespoon (heaping) Salt
• 1 teaspoon (scant) Baking Soda
• 1 teaspoon (heaping) Baking Powder
• FOR THE FILLING:
• 1 stick Butter
• 3/4 cups Sugar
• 2 whole Lemons, Zested
• 2 cups (Heaping) Fresh Blueberries
• FOR THE GLAZE:
• 1 whole Lemon, Juiced
• 2 whole Lemons, Zested
• 3 cups Powdered Sugar
• 2 cups Whole Milk, Or As Needed
• 1 dash Salt
• 3 Tablespoons Melted Butter

Preparation Instructions

Makes 24 rolls.

For the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.

Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.

After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)

Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9x13 or two 9-inch pie pans which is what I did.

Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.

Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly.

Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.

To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

Serve warm or at room temperature.

(Adapted from my mom's cinnamon rolls recipe. Lemon sugar filling adapted from Flo Baker's pull-apart bread recipe.)

Whole-Wheat Apple Pancakes

These pancakes are great for a lazy Saturday morning.  They are so tasty that your kids won't know they are healthy and made with whole-wheat flour!  I modified the recipe from the internet as I was looking for an apple pancakes recipe to make for Jason.  He loves apple-flavored anything, and I knew he'd like these.  I just wasn't sure about the kids--but they ended up eating the whole batch and asking for more, so I think they were a hit.

Ingredients:

1 C. whole wheat flour
½ C. all-purpose flour
1 T. sugar
1 t. baking soda
½ t. baking powder
¾ t. cinnamon
1 ¼ C. milk
1 egg, beaten
1 small apple (about ¾ C.), peeled, cored, and chopped finely

Directions:

Combine all dry ingredients in a medium bowl; mix well.  Combine milk, egg, and apple; add to flour mixture.  Combine.  Let rest for 2-3 minutes, then cook on a hot griddle or skillet over medium-high heat, flipping just once. 

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Biscuit Beignets with Praline Sauce

For family night one night, I decided to make one of Doug's favorite treats from New Orleans (which I've been taught by him to pronounce Nor-lins).  He's been there many times since Houston is not that far of a drive.  Anyway... I made beignet's which are similar to Grandma's dippy donuts with a few changes.  I can't think of New Orleans food without thinking of the above video clip.  The kids called it Princess and the Frog food.

The thing I'll take from this recipe and use for many, many more occasions though is the praline sauce.  Just linking about it makes my mouth water.  It was that good.  I want to try it on cheesecake, waffles, ice cream or french toast and Doug thinks it would be good drizzled on pumpkin pie.  I got the idea from the blog found HERE.  I didn't use shortening since I hate the stuff, but just canola oil.  I also used pecans instead of walnuts since I like the flavor when chopped up very finely.  It got good results.  I was putting the kids to bed and Doug took his first bite, came into the boys room and gave me a big, fat, smoocheroo.  Now that's a good critique!

Biscuit Beignets with Praline Sauce

1 tube flaky biscuits
1 cup butter-flavored shortening, for frying
8 tablespoons (1 stick) butter
1 cup packed dark brown sugar
3 tablespoons milk
1/2 tsp vanilla
1/4 cup chopped walnuts

Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside.

Separate biscuits and cut into fourths. In heavy-bottomed skillet, melt the shortening over medium heat until it reaches 325 degrees F. Fry biscuit quarters in batches until golden on each side. Biscuits will cook very quickly. Dust generously with powdered sugar and serve immediately with praline sauce.

Here'e the pics for how they turned out.  I was putting the kids to bed when Doug took his first bites.  His reaction was memorable.  He took one single bite, came in to the boys room and planted a big, long smoocheroo on me.  Now that's the kind of food critique I like!

Funnel Cake

Given by Mom and served a few years ago at her house for a reunion.

According to her, it's "fancy to show off."

1 1/2 c flour
1 tsp salt
1/2 tsp baking soda
2 T sugar
3/4  T baking powder
1 egg
1 c milk-add milk until right consistency.

Cinnabon Cinnamon Rolls

Yummy recipe I learned at R.S.

Combine and set aside:
1/2 c warm water
2 T active dry yeast
1 T sugar

Combine
1-3 1/2 oz pkg instant vanilla pudding
2 c mil
1/2 c butter, melted
2 eggs, beaten
1 tsp salt
8 c flour

Mix pudding and milk,  then add butter, eggs and salt.  Mix well.  Add the yeast mixture, blend. Gradually add flour and knead until smooth and elastic.

Cover and let rise until double (about 1 hour).  Punch down and let rise again.  (45 minutes)

On a lightly floured surface, rolle out to a 1/2 thick thick rectangle.  Spread melted butter over surface.  Sprinkle with cinnamon and sugar.  Roll up tightly, staring from a long side.  Press together along the edge not covered with cinnamon sugar.  Slice at 1 1/4 inch intervals.  (I use thread)  Place on greased baking sheet, leaving a little space between each.  Cover and let rise until double.  Bake at 350 degrees for 15-20 minutes.  Frost with cream cheese frosting.

Berry Waffle Extra va GAN za

Nothing special, but a regular at our house.

Using pancake/waffle mix, reduce flour and add wheat flour if you want
Cook as usual, but serve with whipped cream and options of berries and nuts

Variations can include berries in the waffles, or chocolate chips.

Pretzels

Given to me by a friend Maddy Winward,

2-1/4 tsp yeast
1-1/2 c. warm water
1 tsp salt
1 T honey
4 c flour
1 egg
1 well beaten egg (optional)

Dissolve yeast in warm water, add salt, honey, flour and egg.  Knead dough.  Roll and twist into shapes.  Keep them really skinny because it will rise.  Bake at 400 degrees for 15-20 minutes.  Brush on butter or one beaten egg.  Serve with mustard or cream cheese.