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Glazed Blue­berry Rolls

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Fast Food · Kids · Cream Cheese · Cooking · Recipes · Parenting · Family · Dairy products · Baking · Cheese

WORK­ING TIME 35 min­utes TO­TAL TIMES 3 hours (in­clud­ing ris­ing) MAKES 12 rolls


Canola oil, for bowl

1/4 cup gran­u­lated su­gar 1 ta­ble­spoon ac­tive dry yeast 1/2 tea­spoon kosher salt 3 1/2 cups all-pur­pose flour, spooned and lev­eled, di­vided 1 cup whole milk

2 ta­ble­spoons un­salted but­ter, at room tem­per­a­ture, plus more for bowl

1 large egg


6 ta­ble­spoons (3/4 stick) un­salted but­ter, at room tem­per­a­ture, plus more for pan 1/2 cup packed light brown su­gar All-pur­pose flour, for work sur­face 2 1/4 cups (9 3/4 ounces) frozen blue­ber­ries FOR THE GLAZE: 4 ounces cream cheese,

at room tem­per­a­ture 6 ta­ble­spoons un­salted but­ter

(3/4 stick), at room tem­per­a­ture

1 cup con­fec­tion­ers’ su­gar 4 ta­ble­spoons heavy cream 1 /2 tea­spoon pure vanilla ex­tract 1/8 tea­spoon kosher salt

1. Make dough: Oil a bowl. Whisk to­gether su­gar, yeast, salt, and

1 3/4 cups flour in a sec­ond bowl. Cook milk and but­ter in a small saucepan over low heat un­til but­ter has melted and mix­ture reads be­tween 105°F and 110°F on an in­stant-read ther­mome­ter, 2 to 4 min­utes.

2. Add milk mix­ture and egg to flour mix­ture. Beat with a dough hook at­tached to an elec­tric mixer on low speed un­til moist­ened. Con­tinue beat­ing, grad­u­ally adding re­main­ing 1 3/4 cups flour, un­til smooth and pli­able, 2 to 4 min­utes.

3. Trans­fer dough to pre­pared bowl; cover with plas­tic wrap. Let rise, in a warm place, un­til dou­bled in size, about 1 hour.

4. Make fill­ing and assem­ble: But­ter a 9-by-13-inch bak­ing dish. Com­bine su­gar and but­ter in a bowl.

5. On a lightly floured sur­face, roll dough into a 12-by-16-inch rec­tan­gle. Spread with su­gar mix­ture. Top with blue­ber­ries. Start­ing from one long side, roll into a log. Cut into 12 pieces and place, cut sides up, in pre­pared dish. Cover with plas­tic wrap. Let rise un­til dou­bled in size, about 1 hour.

6. Pre­heat oven to 375°F. Bake un­til cooked through, 20 to 25 min­utes. Let cool 20 min­utes.

7. Make glaze: Whisk to­gether cream cheese, but­ter, su­gar, cream, vanilla, and salt in a bowl un­til smooth. Spread over rolls.

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