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Blueberry Breakfast Rolls

blueberry breakfast buns

For the Dough:

2 cups milk

1/2 cup sugar

1/2 cup oil

1 package active dry yeast

4 1/2 cups flour

1/2 Tbsp salt

1/2 tsp baking soda

1/2 tsp baking powder

For the Filling:

2 oz butter

1/3 cup sugar

1 orange, zested

1 cup blueberries

For the Glaze:

1 whole orange, zest & juiced

1 cup honey

Yield: 12 rolls

For the dough:

Mix milk, sugar, and oil in a large bowl. Sprinkle yeast over the surface of the liquid, then add in flour. Stir gently until totally combined. Add salt, baking soda, and baking powder. Mixture will. Refrigerate dough, covered, for one hour. Melt butter.

Turn the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible. Drizzle melted butter over the dough, using your fingers to spread evenly. Mix sugar and orange zest. Sprinkle over the butter. Sprinkle the blueberries evenly over the surface. Roll dough toward you until it’s in the shape of a log. With a sharp knife, slice into 1/2 thick rolls and lay the slices, cut side down, into the buttered baking dish. Allow to rise for 20 minutes. Place into a 375 degree oven for 15-20 minutes or until golden brown.

To make the glaze: Mix together orange juice, zest, honey.

Remove rolls from oven and drizzle the glaze all over the rolls.

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