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Ingredients:
Dough
- 2 ¾ cups unbleached wheat flour
- ¼ cup evaporated cane sugar
- 1 packet or 2 ¼ tsp active dry yeast
- 1 tsp salt
- ¾ cup buttermilk
- ¼ cup butter
- 1 egg, beaten
Filling
- 1 (12 oz) pkg frozen blueberries
- ¼ cup evaporated cane sugar
- 1 meyer lemon, juiced
- 2 Tbsp cornstarch
- 2 Tbsp water
- 3 Tbsp butter, warmed to room temperature
Frosting
- 1 (8oz) pkg cream cheese
- ¼ cup granulated cane sugar
- 1 meyer lemon, juiced
Instructions:
- Dough: Whisk together unbleached wheat flour, ¼ cup cane sugar, yeast, and salt.
- In a small saucepan, heat buttermilk and butter until butter is melted, and mixture is warm to the touch– about 110°F.
- Stir buttermilk mixture into flour mixture until combined. Stir in beaten egg. A soft dough will form.
- Turn dough out onto a floured surface and knead for 3 minutes. Return to bowl and cover loosely. Allow to rest 10 minutes.
- Filling: In a small bowl, whisk together cornstarch and water. In a small saucepan combine blueberries, cane sugar, lemon juice, and cornstarch mixture. Cook and stir over medium heat until thickened and bubbly. Mash berries slightly with the back of the spoon.
- Generously grease a pie pan with butter.
- After dough has rested, turn it out onto a lightly floured surface and roll into a roughly 10-inch by 14 inch rectangle. Spread with room temperature butter and blueberry mixture. Roll up as tightly as possible (It’s a challenge as the filling tends to wander.) With a sharp knife, slice into around 12 rolls.
- Place rolls in prepared pie pan, and cover tightly with plastic wrap. Allow to rise in a warm draft free place until doubled, about one hour to 90 minutes. (Ours rose for 90 minutes).
- Preheat oven to 375°F. Remove plastic wrap and bake for 25 minutes, or until rolls are golden brown and filling is bubbly.
- Frosting: With a hand mixer, mix together cream cheese, sugar, and lemon juice. Spread over cooled sweet rolls.
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