pat's Recipe

Blueberry Hill Breakfast Rolls

Category: Rolls

1/4 cup Milk

1/4 cup Sugar

1/2 tsp Salt

3 Tbsp Butter

1 pkg Dry Yeast

1/4 cup Warm Water, 105-115 degrees f

2 1/4 cups All-purpose Flour, divided

1 Large Egg

2 Tbsp Butter, softened

1/3 cup Brown Sugar, firmly packed

1 tsp Pumpkin Pie Spice

1 cup Blueberries, fresh or frozen

1 Tbsp Butter, melted

1 cup Powdered Sugar, sifted

2 Tbsp Milk


Directions:

Combine 1/4 Cup milk, sugar, salt, and 3 Tablespoons butter in a saucepan and heat until butter melts. Cool to 105 degrees F to 115 degrees F.

Dissolve yeast in warm water in a large mixing bowl and let stand 5 minutes. Stir in milk mixture, 1-1/2 Cups flour, and egg. Beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 Cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, 85 degrees F, free from drafts, for 1 hour. Dough will not quite double in bulk.

Punch dough down and turn dough out onto a lightly floured surface. Roll dough into a 12x8-inch rectangle and spread with 2 Tablespoons butter. Combine brown sugar and spice mix and sprinkle mixture over rectangle. Sprinkle with blueberries.

Roll dough up jellyroll fashion, starting at long side. Pinch seam and cut into rolls. Place on baking pan. Brush tops with 1 Tablespoon melted butter. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350 degrees F for 35 minutes. Combine powdered sugar and 2 Tablespoons milk, stirring well. Drizzle over warm rolls.

Helpful Tips:

Note: dough can be prepared the night before, placed on a baking sheet, covered and refrigerated overnight, then baked as above. Stale rolls can be made into bread pudding or French toast.

Makes 12 rolls.