Blueberry Lemon Sweet Rolls

Ingredients

• Whole milk

  3.25% milkfat, with added vitamin D

  4 cup or 976g

• Sugar

  White, granulated sugar

  1 cup or 200g

• Canola oil

  1 cup or 218g

• Yeast

  Leavening agents, baker's, active dry

  2 tbsp or 24g

• Wheat flour

  White, all-purpose, unenriched

  9 cup or 1.13kg

• Salt

  Table

  1 tbsp or 18g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Butter

  Unsalted

  1 stick or 113g

• Sugar

  White, granulated sugar

  ¾ cup or 150g

• Lemons

  Raw, without peel

  2 fruit or 168g

• Blueberries

  Raw

  2 cup or 296g

• Lemons

  Raw, without peel

  1 fruit or 84g

• Lemons

  Raw, without peel

  2 fruit or 168g

• Powdered sugars

  3 cup unsifted or 360g

• Whole milk

  3.25% milkfat, with added vitamin D

  2 cup or 488g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  3 tbsp or 43g

Directions

1. For the dough:
2. Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot.
3. Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
4. After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)
5. Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. you could use a 9x13 or two 9-inch pie pans which is what I did.
6. Melt 1 stick of butter in a small saucepan over medium heat. Once melted remove from heat.
7. Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of 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.
8. Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.
9. Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
10. To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist! Serve warm or at room temperature.

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