On to the plate

Experimenting with flavours, colours and style of food served at our place

Update: Blueberry Lemon Scrolls

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You might remember this post I wrote after making The Pioneer Women’s Blueberry Lemon Sweet Rolls.

Well I’m now updating my progress with these. I’ve made them twice since. Man I love them.

Scrolls

There’s a couple of things I’ve learnt as I’ve gone along.

I was actually rolling them too thin. I know Ree instructs to roll them as thin as you can, but for me that meant the rolls of dough lacked a bit of body. So the third time, I didn’t roll them paper thin. Yes the dough is that well behaved that you can just keep rolling and rolling.

I think from the pictures you can see that they have a little more body.

Scrolls1

Where Ree said that she was getting 24, and I was getting 34, well now I would get 24, except that I’ve adjusted the measurements so that I’m only making 1/4 of the original recipe. So I am getting 12 from the 1/4 recipe, which I’ll share below.

I’ve made no other adjustment in making and preparing the dough (other than not rolling it quite so thin) and then baking the scrolls.

MakingDough

Make sure you get the melted butter all the way to the edge. This will make it significantly easier to make sure the end seals nicely to the roll.

Add as many Blueberries as you want. I thought I might need two punnets but I didn’t. I’m rather fond of Blueberries as I’ve just discovered from eating these scrolls.

Blueberries-2

And then cut the roll up to give you 12 portions. That assumes you’re following the measurements below which is enough to make 12 scrolls. I hope you observed that I’ve learnt not to over-crowd my scrolls.

BeforeAfter-2

When I made these up I popped one lot into the fridge, covered in Gladwrap. I then took them out of the fridge and let them come to room temperature and then baked them. Other than a little bit of the sugar-y lemon filling having liquefied and then oozed, there was no other indication that these hadn’t been made and baked the same day. So don’t be afraid of popping half into the fridge if 12 is going to be too many. The second time I made these I prepared them and put the whole lot into the fridge that night and then baked them all for breakfast the following morning. There were 5 of us for breakfast. I know I like these, but really, I can’t eat THAT many.

On my third round, I made up all of the icing/drizzle/glaze the day the first lot were baked. I just spooned the icing over each scroll as we were eating them rather than pour over the lot. There’s no real reason to do it this way, I just liked mine that way. Perhaps it was to make sure the rest that fell off the scroll remained on my plate, rather than trying to spoon out the left over icing from the dish they were baked in. Yeah, that’s probably why.

GetStuckIn

Don’t mind my chopping board being in the background of every single photo!

How can you resist that little bit of icing seeping from the scroll. I did something I remember being encouraged to do by my Grandad one morning while having breakfast. He said it was okay to pick up my plate and lick it clean. I might have taken that to heart and repeated.

GooeyMess

What do you think?

 

So here’s the recipe, enough to make 12 scrolls.

Blueberry Lemon Sweet Rolls

Ingredients

FOR THE DOUGH:

  • 1 cup Milk
  • 1/4 cup Sugar
  • 1/4 cup Canola Oil
  • 1 & 1/8 teaspoons Active Dry Yeast (use the yellow lidded Edmonds yeast)
  • 2 cups All-purpose Flour
  • 1/4 cup (additional) All-purpose Four
  • 1/4 Tablespoon (rounded) Salt
  • 1/4 teaspoon (scant) Baking Soda
  • 1/4 teaspoon (rounded) Baking Powder

FOR THE FILLING:

60gm Butter

  • 3/4 cups Sugar
  • 1 whole Lemon, Zested
  • 1 cup Fresh Blueberries (or as many as you want)

FOR THE GLAZE:  (see My Notes below)

  • 1 Tbs Lemon juice

3/4 cups Icing Sugar

  • 1/4 cup Whole Milk, or as needed
  • dash Salt
  • 1 Tablespoons Melted Butter
Instructions

Makes 12 rolls.

  • For the dough:
    Mix milk, sugar, and canola oil in a 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.
  • Sprinkle yeast over the surface of the liquid, then add in2 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.
  • After 1 hour, add in an additional 1/4 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.)
  • Preheat oven to 190 degrees Celsius. Butter a large baking dish (or a couple of smaller dishes) generously.
  • Melt 60gm butter in a small saucepan over medium heat. Once melted remove from heat.
  • Turn out the dough onto a floured surface. Roll into a rectangle, about 12 inches wide by 8 inches deep. Roll thinly but not paper thin! Drizzle melted butter over the dough using your fingers to spread evenly.
  • 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.
  • 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 inch thick 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.

To make the glaze:

  • Add lemon juice, lemon zest, icing 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.

My Notes: I made my Glaze differently. I didn’t use any milk at all. All the liquid needed to achieve the consistency I wanted came from the juice of the lemon. I love citrus and would rather that than milk.

I didn’t use any salt at all, but add it if you like. I find with more lemon juice it cuts through some of the sweetness of the icing sugar so the salt isn’t needed.

The icing looks a little like it’s curdling but it’s perfectly fine, just give it another stir. And if you eat at the pace I do, you wont have time to notice such things.

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2 thoughts on “Update: Blueberry Lemon Scrolls

  1. I wanted to just send an email but can’t find where to do that! If you like bready things, check out this post, I drool every time I look at it. http://danatreat.com/2013/01/sugar-buns/.

    She has some lovely things in her blog and there is a link in one post (under a photo of the bridge about 5 posts down) which takes you to another site with a posting on cinnamon buns – it is the dough that fascinates me!

    Let me know what you think.

    • Hi Alison, thank for taking the time to let me know about the two recipes you’ve come across. I checked both out. They look so good. I’m a bit put off making dough with mashed potato. I guess I’m not feeling that adventurous, and Mr Fussy would screw his nose up (if I let on). I love the cranberry filling in the cinnamon roll recipe (http://www.thejoyfulkitchens.com/2012/10/cinnamon-rollsthe-quest-continues.html). I’m not sure why I don’t have the option on WordPress to add a button or something with my email address. At least I can’t find it. I’ve now included at the bottom of the bio (top right) on the page. That’ll have to do for now until I sort it out. I suspect it might be something the .org site allows but not on their free site, or it’s a widget not offered in the theme I’m using. I’ve actually be pinning/bookmarking a few new “roll” recipes and will get stuck in soon. Though I might get sidetracked trying to create a better Easter Hot Cross Bun recipe than I had last year. Thanks again!

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