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Knotted Lemon-Blueberry Rolls Recipe

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★★★★★

5 from 105 reviews

These Knotted Lemon-Blueberry Rolls are a delightful twist on classic sweet rolls, featuring a tender, buttery dough infused with lemon zest and a vibrant blueberry filling. Each roll is beautifully twisted and baked to golden perfection, then topped with a tangy lemon glaze that enhances their fresh, fruity flavor. Perfect for breakfast, brunch, or an elegant snack.

Ingredients

Scale

Dough

  • Cooking spray, for greasing
  • 1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.)
  • 3/4 cup whole milk, heated to 110°F
  • 4 1/2 cups (540 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • Zest of 1 lemon
  • 1 tsp kosher salt
  • 2 large eggs
  • 4 tbsp unsalted butter, softened, divided

Filling

  • 3/4 cup fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Lemon Glaze

  • 3/4 cup (85 g) confectioners’ sugar
  • Zest of 1/2 lemon
  • 1 to 2 tbsp fresh lemon juice (to loosen glaze)

Additional

  • All-purpose flour, for dusting
  • Cooking spray, for greasing muffin tin

Instructions

  1. Activate yeast: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle the active dry yeast over the heated whole milk (110°F). Let it sit until it becomes foamy, about 5 minutes, indicating the yeast is active.
  2. Mix dough ingredients: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, granulated sugar, lemon zest, and kosher salt until combined. Add the foamy yeast mixture and eggs, then beat on medium speed until dough begins to form.
  3. Incorporate butter and knead dough: Gradually add the softened butter one tablespoon at a time while continuing to beat the dough. Continue mixing until a smooth, cohesive dough forms and all the butter is incorporated, about 5 minutes.
  4. First rise: Transfer the dough to the greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 2 hours depending on temperature.
  5. Prepare blueberry filling: In a small bowl, combine fresh or frozen blueberries, granulated sugar, and fresh lemon juice. Mix gently to create a juicy filling.
  6. Shape the rolls: Grease a 12-cup muffin tin with cooking spray. Lightly flour a clean surface and turn the risen dough out onto it. Dust the dough lightly with more flour and roll it into an 18-inch by 12-inch rectangle.
  7. Layer filling and fold: Spread the blueberry filling evenly over the dough rectangle. With the long side facing you, fold the bottom third of the dough up toward the center, then fold the top third down over it, like folding a letter.
  8. Cut and twist rolls: Cut the folded dough crosswise into 12 strips about 1 1/2 inches wide, leaving the top 1/4 inch uncut. Cut each strip in half lengthwise, then twist the two halves together. Starting from the still-attached top, roll each twisted strip into a spiral and place them in the prepared muffin tin cups.
  9. Second rise: Cover the rolls with a kitchen towel and let them proof until relaxed and puffy, about 45 minutes to 1 hour.
  10. Bake the rolls: Preheat your oven to 375°F. Bake the rolls for 15 to 18 minutes, or until the tops are golden brown. Remove from the oven and let cool for at least 15 minutes.
  11. Prepare lemon glaze: In a medium bowl, whisk together confectioners’ sugar, lemon zest, and fresh lemon juice, adding more lemon juice a little at a time until the glaze reaches a smooth, drizzling consistency.
  12. Glaze and serve: Drizzle the lemon glaze over the cooled rolls before serving to add a bright, flavorful finish.

Notes

  • For best results, make sure milk is warmed to about 110°F to properly activate the yeast without killing it.
  • Frozen blueberries can be used if fresh are not available; do not thaw before using to prevent excess moisture.
  • Ensure the rolls have fully cooled before glazing to prevent the glaze from melting off.
  • You can prepare the dough the night before by refrigerating it after the first rise to enhance flavor development.
  • Substitute all-purpose flour with a gluten-free blend if needed, but texture may vary.

Keywords: lemon blueberry rolls, knotted rolls, sweet rolls, lemon glaze, blueberry pastry, homemade breakfast rolls

Find it online: https://flavorsbymaya.com/knotted-lemon-blueberry-rolls-recipe/