We grow fresh blueberries at our house, so these fruity rolls are a favorite of my family and our many guests. They also freeze and reheat well.
- 2 cans (5 ounces each) evaporated milk
- 6 tablespoons butter, softened
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 3-1/2 to 4 cups all-purpose flour
- 3 tablespoons butter, melted
- 1/2 cup sugar
- 1-1/2 to 2 teaspoons ground cinnamon
- 1 teaspoon grated lemon peel
- 2 cups fresh or frozen blueberries
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons water
- In a saucepan, heat milk and butter to 110°-115°. In a large bowl, dissolve yeast in warm milk mixture. Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
- Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter. Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough.
- Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours.
- Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks. For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks. Yield: 2 dozen.
Originally published as Blueberry Pinwheels in Best of Country Breads 2000, p91
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