Soft and Pillowy Blueberry Breakfast Rolls Recipe

Name: Soft and Pillowy Blueberry Breakfast Rolls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12-15
Ingredients: ¼ cup warm water (110°); 1 (¼ ounce) packet active dry yeast; 1 teaspoon sugar (for activating yeast); 1 cup warm half and half; ½ cup sugar; 2 eggs; ½ cup (approximately) mashed potato, room temp (*see note below); 1 tablespoon pure vanilla extract; ½ cup unsalted butter, melted; 1 teaspoon salt, plus a pinch or two, divided use; 3 ¾ – 4 cups all-purpose flour, plus extra for rolling dough; 1/3 cup sugar; 1 teaspoon lemon zest; 3 tablespoons butter, softened; ½ cup blueberry preserves; 1 (6 oz) package fresh blueberries; 3 cups powdered sugar; 1 teaspoon pure vanilla extract; 4 tablespoons milk; 1 teaspoon lemon zest; 1 tablespoon lemon juice

Ingredients

¼ cup warm water (110°)
1 (¼ ounce) packet active dry yeast
1 teaspoon sugar (for activating yeast)
1 cup warm half and half
½ cup sugar
2 eggs
½ cup (approximately) mashed potato, room temp (*see note below)
1 tablespoon pure vanilla extract
½ cup unsalted butter, melted
1 teaspoon salt, plus a pinch or two, divided use
3 ¾ – 4 cups all-purpose flour, plus extra for rolling dough
1/3 cup sugar
1 teaspoon lemon zest
3 tablespoons butter, softened
½ cup blueberry preserves
1 (6 oz) package fresh blueberries
3 cups powdered sugar
1 teaspoon pure vanilla extract
4 tablespoons milk
1 teaspoon lemon zest
1 tablespoon lemon juice

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 12-15

Instructions

To prepare your dough, add the warm water to a small bowl, and sprinkle the yeast over top in an even layer; sprinkle in the teaspoon of sugar, and mix to dissolve; allow the yeast mixture to sit for 10 minutes, until foamy.
While the yeast is activating, add the warm half and half, the ½ cup of sugar, the eggs, the mashed potato, the vanilla, the ½ cup room temp melted butter and the salt to a large bowl, and mix with hand mixer until smooth; add in 2 cups of the flour, and mix that in until incorporated.
Add in the yeast mixture, and mix that in to incorporate.
Now, working with a wooden spoon, add in the remainder of the flour, incrementally (you may or may not use all 4 cups), and mix that in until sticky and soft but coming together to form a kneadable dough.
Turn the dough out onto a work surface sprinkled with flour, and knead the dough for about 4-5 minutes (you may need to continue to add sprinklings of flour), or until elastic; lightly oil a large bowl, add the dough in, turning it to coat it lightly in the oil, and cover with plastic wrap; place the bowl in a warm spot in the kitchen (I place mine in a 200° lightly “warmed” oven that has been turned off) and allow it to double in size, about 1 hour 20 minutes.
While dough is rising, mix together the remaining 1/3 cup of sugar with the lemon zest, and using your fingers, work the zest in until fragrant; set aside.
Once dough has doubled in size, punch it down; turn it out onto the lightly floured work surface, and roll out into a 15” x 9” rectangular shape.
To fill, spread the 3 tablespoons of softened butter over the dough (leaving a bit of a border around the edges) then sprinkle over the pinch or two of salt; next, spread the blueberry preserves over the dough, top with the blueberries, and sprinkle over the lemon-sugar.
Roll the dough starting from the top downward, rolling as tightly as possible, and pinch the seam closed.
Cut the dough into about 12-15 rolls, and place the rolls into a buttered baking dish; cover with plastic and allow the rolls to double in size, for 45 minutes.
Bake at 350° for about 25-27 minutes, or until golden.
Allow the rolls to cool for about 10 minutes, then drizzle with the Creamy, Vanilla-Lemon Icing; best enjoyed warm and fresh. (You can reheat these for about 15 seconds in your microwave.)