Wednesday, March 5, 2014

Blueberry and lemon Breakfast Rolls

I heard a bird singing the other day so I'm sure spring will arrive soon. I am very hopefully even if the ground is still buried with lots of snow. I even warned the kids that they had better enjoy the snow because soon it will be mud season. Yes, we have mud season here in Maine. It is what happens when the snow disappears. In anticipation for the arrival of Spring, I made blueberry and lemon cinnamon rolls. They came out pretty good. My daughter loved them. My son really loved the icing. 
Blueberry and Lemon Breakfast Rolls
2 medium russet potatoes, peeled and cubed
3 (1/4 oz.) packages of instant yeast
3/4 cup sugar
1 cup unsalted butter, melted
3 eggs
2 tsp salt
5 cups all purpose flour
4 cups bread flour

3 cups frozen blueberries
3 cups sugar
2 Tbsp lemon zest
1/4 cup all purpose flour
1 cup unsalted butter, melted

2 1/2 cups powdered sugar
1/4 cup lemon juice
1 tsp lemon zest

  1. In a large pot, boil the potatoes in water until tender about 10 minutes.
  2. Remove 3 cups of the potato water and set aside.
  3. Drain the potatoes and mash. Place in a large bowl and set aside.
  4. Allow the potato water to cool to 110 degrees F.
  5. Add the yeast and 1 tsp of sugar to the cooled potato water. 
  6. Allow the yeast to sit for 5 minutes to proof.
  7. Add the yeast to the large bowl with the potatoes.
  8. Add 3/4 cup sugar, the melted butter, eggs, and salt. Whisk the mixture together.
  9. Add 3 cups of all purpose flour to the potato bowl and stir until incorporated.
  10. Add 4 cups of the bread flour and mix until incorporated. 
  11. Add the remaining all purpose flour and mix until the dough is no longer very sticky. (More flour may be needed.)
  12. Cover with greased plastic wrap and leave in a warm place until the dough doubles in size about 1 hour.
  13. Punch down the dough and recover. 
  14. Place in the refrigerator overnight.
To make the filling:
  1. In a medium bowl, gently combine the blueberries with the sugar, lemon zest, and flour. Set aside. 
  2. Grease 2 9x13 inch disposable pans with butter and nonstick cooking spray. Set aside. 
  3. Remove half of the dough from the bowl and place onto a floured surface.
  4. Roll the dough into 1/4 inch thick rectangle.
  5. Spread the melted butter over the dough.
  6. Sprinkle the blueberry filling over the top of the dough.
  7. Starting on 1 of the long side of the dough, carefully roll the dough tightly to the other side to form one long cylinder.
  8. With a sharp serrated knife, cut the roll into 2 inch slices.
  9. Place the slices with the cut side down into the greased pan. Leave about an inch apart between each slice. 
  10. Allow the rolls to rise for an hour in a warm place until puffy.
  11. Preheat oven to 375 degrees F.
  12. bake the rolls for 20 minutes or until light brown.
  13. Remove the rolls from the oven. Set aside.
To make the icing:
  1. In a small bowl, combine the powdered sugar, lemon juice, and lemon zest. 
  2. Spread the icing on top of the rolls while warm.
  3. Serve immediately or once cooled. 
Recipe adapted from The Pastry Queen Cookbook.

One year ago..............................I made Chicken Cutlets.
Two years ago............................I made Tiramisu.
Did you already know..................
-The Spring Equinox is also called the Vernal Equinox.
-At Spring, the Earth's axis is tilted towards the sun.
-The Number of hours of light and darkness occurs before the Spring Equinox.

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