I don’t know about you but when the end of August comes around, for me personally, it signifies the end of summer and the unofficial start of autumn BUT before we get there, I may as well share the last few summery feeling recipes.
These lemon blueberry rolls are the best thing too make – even when the weather is warm. They’ll go down a real treat, as they’re good to have as a light breakfast, afternoon snack or evening treat – what’s not to like?
It all starts with an enriched dough, which has lemon zest added. Filled with a blueberry jam, rolled up and baked. Topped with a simple vanilla cream cheese and lemon zest – fresh and zesty without being too much.
If you’re fortunate to live somewhere that has a warm climate, then you’ll find your dough will rise easier and quicker than somewhere in a colder climate.
Anyway, let’s get started, shall we?
500g strong white bread flour.
7g dried yeast.
75g granulated sugar.
zest of two lemons.
200-250g blueberry jam (smooth or with bits).
86g plain soft cheese.
200g icing sugar.
1 tsp vanilla extract.
Lemon zest (to finish).
Before you get into any baking, you’ll want to do some prep work first. Weigh up all the ingredients, lightly oil a bowl and get any equipment ready, such as a stand mixer and spatula. When the time comes, preheat your oven to 180˚c/350˚f.
To start on the the recipe, you’ll want to start on the bread dough, place the bread flour, salt and lemon zest into a bowl and give it a good mix to incorporate the two together.
You can then go ahead and add in the yeast, butter, sugart, egg and water – then mix everything together on a low speed for 2 minutes, followed by a further 6 minutes on a medium-high speed. Once completely mixed, the dough should be soft, if it’s overly sticky, add a little flour.
Flour the work surface with a generous amount of bread flour and place the dough onto it. Knead the dough until the dough is smooth and elasticated.
Place the dough into the lightly oiled bowl, cover the bowl with cling-film and allow to proof/prove for around an hour or until the dough has doubled in size.
Once the dough has completed its first proof/prove, you’ll want to generously flour your work surface and place the dough onto it. You can then knock the dough back, this is just the process of removing the gases that had built up.
Now the dough has been knocked back, bring the dough into a ball shape and start to roll the dough out using a rolling pin. The dough may resist being rolled out, this shows the gluten has formed, its all good. You’ll want to roll the dough out to roughly 40cm x 60cm – it’ll be rectangular.
Take the blueberry jam and spread it all over the dough, until you have a generous and level amount spread on the dough.
Slice the dough at around 1 inch for each roll – repeat for the remaining dough until you have all if your rolls. Roll up each roll.
Place the rolls into a lined deep sided tray 9×13 inch tray, they should all comfortably fit into this tray.
Cover the tray with cling film and allow to double in size. Prove for around 30-45 minutes – these will batch while baking, this is normal.
Bake in your preheated oven for 20-22 minutes or until golden brown.
While your rolls are baking in the oven, it’s the perfect time to make the cream cheese icing which will top the rolls.
Into your mixing bowl, place the cream cheese and butter – mix together using a spatula or whisk until all of the ingredients have become fully combined – this doesn’t take very long at all.
Once you have been mixing the cream cheese icing for around 2-3 minutes, you should notice that the mixture goes from a yellowish colour to a lighter yellow but more white colour and should be much lighter and fluffier in consistency. Set the cream cheese icing aside until its needed later.
Now that the lemon rolls are baked, remove from the oven and allow to cool down, almost fully before you finish them off.
Once the rolls are almost cooled down, you can start to add the cream cheese icing on to the buns. I start with a little on each and adding more as its needed – add as much as you’d like.
Then to finish the rolls, you’ll want to zest over the zest of a lemon. This is optional but I really like lemon, so why not?
Well, that’s how you make lemon blueberry rolls my way. They are quick and easy to make, which makes them more enjoyable. If you make too many, bake them off, then wrap them with some cling film and place into the freezer. You can keep the rolls in the freeze for up to 3 months, just make fresh cream cheese icing when you take them out.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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