2tablespoons(20ml) fresh lemon juice, from 1 medium lemon
3 - 3 ¼cups(372-403g) all-purpose flour, plus more for dusting
For the Filling:
4tablespoons(57g) unsalted buttersoftened
½cup(100g) granulated sugar
2tablespoons(8g) all-purpose flour
2cupsblueberriesfresh or frozen (if frozen, make sure they are thawed and drained), see note
For the Frosting:
2tablespoons(28g) butter, melted
2ounces(57g) cream cheese, very soft
2cups(226g) powdered sugar
1-2tablespoons(15-30ml) fresh lemon juice
Make the Dough:
Place milk in a microwave safe measuring cup. Heat for 45 seconds in the microwave, until it’s between 100-110°F, think hot bathwater. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and 1/2 teaspoon sugar and stir. Let it sit for a few minutes until frothy.
Place 1/3 cup sugar, butter, salt, lemon juice, lemon zest, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
Add 3 cups flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. The dough will be slightly sticky and elastic. There will be minimal transfer to your finger if you poke it. If it’s still very wet, add up to 1/4 cup more flour, 1 tablespoon at a time.
Spray a large bowl with cooking spray and place the dough in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.
Prepare your rolls:
Mix together butter, sugar, lemon zest, salt and flour until it forms a paste.
Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling. Sprinkle with blueberries.
Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9x13” pan that has been sprayed with cooking spray.
Preheat oven to 350°F. Let rolls rise until doubled in size, about 1 hour. I like to place them on the stove top while the oven is preheating so that helps them rise faster.
Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.
Make ahead instructions: Cover the rolls with plastic wrap and refrigerate overnight. When ready to bake, preheat oven to 350°F. Remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown. Note: the blueberries will drain to the bottom of the pan if it sits overnight. That’s not a problem.
Make the frosting:
Mix the melted butter and softened cream cheese until mostly smooth. Beat in powdered sugar and 1 tablespoon lemon juice, adding more as desired for thickness. Spread over warm rolls and serve.
Milk: use nonfat, 2%, whole or nondairy
Blueberries: Fresh, frozen or canned can be used, regular or wild. Just make sure they are thawed and well drained before using.
Use fresh lemon juice for best results.
Make sure your yeast is not expired.
These are no knead rolls if you're making them using a stand mixer. If doing this by hand, mix until you can't anymore then turn out onto a floured surface and knead until the dough is smooth and elastic. This will take several minutes.
To use salted butter, omit salt in filling and frosting and reduce to 1/4 teaspoon in dough.