Description
These knotted lemon-blueberry rolls are a delightful combination of tangy lemon zest and sweet blueberries wrapped in a soft, tender dough. Perfect for a brunch or a sweet treat, the rolls are twisted into elegant knots and topped with a zesty lemon glaze for a burst of fresh flavor in every bite.
Ingredients
Scale
Dough
- Cooking spray, for greasing
- 1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.)
- 3/4 cup whole milk, heated to 110°F
- 4 1/2 cups (540 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- Zest of 1 lemon
- 1 tsp kosher salt
- 2 large eggs
- 4 tbsp unsalted butter, softened, divided
Filling
- 3/4 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
Glaze
- 3/4 cup (85 g) confectioners’ sugar
- Zest of 1/2 lemon
- 1 tbsp fresh lemon juice (plus more as needed)
Other
- All-purpose flour for dusting the surface
Instructions
- Prepare Dough: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle yeast over the warm milk and let it sit until foamy, about 5 minutes. In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, granulated sugar, lemon zest, and salt. Add the yeast mixture and eggs and beat on medium speed until a dough forms. Gradually add softened butter, one tablespoon at a time, continuing to beat until the dough is smooth and the butter is incorporated, about 5 minutes.
- First Rise: Transfer dough to the greased bowl and cover with a clean kitchen towel. Let rise in a warm place until doubled in size, about 1 to 2 hours depending on kitchen temperature.
- Prepare Filling: In a small bowl, combine blueberries, granulated sugar, and fresh lemon juice. Set aside to let flavors meld.
- Shape Rolls: Grease a standard 12-cup muffin tin with cooking spray. On a lightly floured surface, turn out the dough and dust lightly with flour. Roll the dough into an 18” x 12” rectangle. Spread the blueberry filling evenly over the dough. Fold the bottom third of the dough up toward the center, then fold the top third down over it, similar to folding a letter.
- Form Knots: Cut the folded dough crosswise into 12 strips about 1 1/2” wide, leaving the top 1/4” of each strip uncut. Cut each strip in half lengthwise, then twist the two halves together. Starting from the attached top end, roll the twisted dough into a spiral shape. Place each roll in the prepared muffin tin.
- Second Rise: Cover the rolls with a kitchen towel and let them rise until dough feels relaxed and proofed when gently poked, about 45 minutes to 1 hour.
- Bake: Preheat the oven to 375°F (190°C). Bake the knotted rolls for 15 to 18 minutes or until golden brown on top. Remove from oven and let cool at least 15 minutes before glazing.
- Make Lemon Glaze & Drizzle: In a medium bowl, whisk together confectioners’ sugar, lemon zest, and fresh lemon juice until smooth. Add more lemon juice if needed to reach a drizzle consistency. Drizzle the glaze over the cooled rolls and serve.
Notes
- Ensure the milk is warmed to 110°F to activate the yeast properly without killing it.
- Frozen blueberries can be used; just thaw and drain excess juice before using.
- For best texture, let the dough rise in a warm, draft-free environment.
- Baking times may vary slightly depending on your oven; watch for a golden brown top.
- Glaze can be adjusted in sweetness and thickness by adding more sugar or lemon juice.
- These rolls are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon rolls, blueberry pastry, sweet breakfast rolls, knotted rolls, lemon glaze rolls, brunch recipe
