Blueberry Thyme Rolls
Ingredients
- 4 ½ - 5 cups all purpose flour
- ⅓ cup granulated sugar
- 2 (41/2 tsp) packets Fleischmann’s Quick-Rise Plus
- 1 tsp fine sea salt
- 1 ½ cups water
- 6 tbsp unsalted butter
- 1 egg
- 4 tbsp unsalted butter, very soft
- 1 cup blueberry jam
- 2 tsp fresh thyme leaves
- Zest of 1 lemon
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 1 tsp vanilla extract or paste
- 2 tbsp heavy cream
Dough:
Filling:
Blueberry Glaze:
PRODUCTS
Instructions
- Combine 2 cups flour, sugar, Fleischmann’s Quick-Rise Plus and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (50-55°C, butter won’t melt completely). Add to the flour mixture along with the egg.
- Beat 2 minutes at medium speed, scraping the sides of the bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough pulls away from the sides and forms into a ball.
- Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
- Roll dough into a 15”x10” rectangle using a rolling pin. Spread butter evenly over the surface, leaving a ½ gap along the top. Spread the blueberry jam over the butter. Sprinkle the thyme and lemon zest. Beginning at the bottom long end of the rectangle, roll up tightly towards the top. Pinch the seams to seal. Cut off the tapered ends to get a nice clean line. Cut the roll into 12 equal pieces. TIP: Use unflavoured dental floss instead of a knife to cut rolls. To do so, cut a 12” piece of floss and slice the roll; bring the ends up and cross over to cut each slice. Place cut sides down into a greased 13”x9” baking dish. Cover with plastic wrap; let rise in a warm, draft free place until doubled in size, about 1 hour.
- Bake in a preheated 350°F oven for 25-30 minutes or until rolls are golden brown. Cool on a wire rack for at least 30 minutes.
- Place blueberries in a small saucepan. Heat over low to medium heat; gently stirring and breaking up the blueberries. Cook for about 3-5 minutes.
- Pass mixture through a fine mesh sieve to separate the skins and set aside to cool.
- Sift 1 cup powdered sugar into a small bowl. Add 2 tbsp of blueberry puree and whisk to form a thick paste.
- Add 1 tbsp heavy cream until you reach a thick but pourable consistency, approximately 2 tbsp.
- Once the rolls have completely cooled, pour glaze over top and let set for an additional 15 minutes.
Dough:
Assembly:
Glaze:
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