My mom found this recipe and asked if I would want to bake these for the family this weekend, which of course I jumped at! I’ve never baked anything on my own that required kneading, so I was a little nervous, but I’m so glad I did because they are so delicious! However, I think the best part about this recipe is that you can do different things with it. If you’re not a fan of blueberries, you can do raspberries, or even the classic cinnamon and sugar — the choices are endless! Whether it’s for breakfast or a special treat for dessert, these rolls are perfect for any occasion (as most rolls are, in my opinion). Enjoy!
INGREDIENTS
2¾ cups all-purpose flour
¼ cup sugar
1 tsp. salt
1 pkg. rapid rise yeast
¾ cup whole milk
3 Tbsp. unsalted butter
1 Tbsp. pure vanilla extract
1 large white egg, room temperature
2 Tbsp. salted butter, melted
1 cup blueberry preserves
1 cup fresh blueberries
INSTRUCTIONS
1. In a medium, microwave-safe bowl, combine milk and unsalted butter. Microwave on high for 2 minutes or until butter is melted; let cool to room temperature (this can take between 30-40 minutes).
2. In a large bowl, combine flour, sugar, salt, and yeast; set aside.
3. Stir in vanilla and egg to the milk and butter mixture.
4. Add to flour mixture and stir until it forms a soft, slightly sticky dough.
5. On a lightly floured surface, knead the dough for 1 minute.
6. Place in a lightly greased bowl and let rest for about 30 minutes.
7. Preheat oven to 375°F.
8. Roll dough out in a 14x8-inch rectangle. Spread melted butter on top, not going all the way to the edges.
9. Spread blueberry preserves on top followed by the fresh blueberries.
10. Beginning with the long end of the rectangle, roll the dough up tightly but gently. Pinch seams to seal and cut into 8 even rolls.
11. Arrange in a lightly greased 9-inch round cake pan or pie dish.
12. Bake rolls for 26 minutes or until lightly browned, covering rolls with foil halfway through cooking to prevent over-browning.
Original recipe found here: https://www.bigy.com/rs/recipe/0/10317
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