Blueberry Sweet Rolls

Blueberry Sweet Rolls

I love this recipe and decided to make them for a brunch I am attending tomorrow. Not too sweet, lightly glazed and studded with blueberries they are a hit every time I make them. 

Blueberry Sweet Rolls

3-3 1/2 c. bread flour

1 package active dry yeast

1 1/3 c. evaporated milk

2 T. butter

1/4 c. sugar

1 t. salt

1 egg

6 T. butter

1/2 c. sugar

2 t. cinnamon

1 t. grated lemon or orange peel

2 c. fresh or frozen blueberries

In bowl combine 1 1/2 c. of the flour with the yeast, sugar and salt. Heat together the milk and 2T. of the butter until warm and add to the flour mixture, beating 2 minutes. Add egg and beat 2 minutes longer. By hand stir in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead, adding flour as needed until dough becomes moderately stiff. Place in greased bowl, turning once to coat and cover. Allow to double in bulk, about 1 1/2 hours. Punch dough down, cover, and let rest 10 minutes. Divide dough in half. Roll each half into a 14×8 inch rectangle. Brush dough with the melted butter. Combine the remaining sugar, peel and cinnamon and sprinkle over the dough. Top with the blueberries and press the berries into the dough. Starting at the long side roll up dough jelly roll fashion and seal edge by pinching. Repeat with second roll. Cut each roll into 12 slices and place 12 rolls in greased 9 inch round pans. Cover pans and allow to rise until doubled, about 30 minutes. Bake in a 375 degree oven for 20-25 minutes. While rolls are warm, you can top with a powder sugar glaze, if desired. Makes 24.