Blueberry-Citrus Rolls with Orange Glaze

[PrisonerOfHope]

Blueberry-Citrus Rolls with Orange Glaze




Active Time:

30 mins

Rise Time:

2 hrs 30 mins

Bake Time:

25 mins

Cool Time:

5 mins

Total Time:

3 hrs 30 mins

Yield:

16



Ingredients

Dough



1 (¼-oz.) envelope active dry yeast



¼ cup warm water (100°F to 115°F)



½ cup plus 1 tsp. granulated sugar, divided



½ cup butter, softened



2 large eggs, lightly beaten



1 cup whole milk



1 tablespoon fresh orange juice (from 1 orange)



1 teaspoon kosher salt



5 cups bread flour, divided, plus more for work surface



½ cup very soft butter



Citrus Filling



1 cup granulated sugar



2 tablespoons grated orange zest (from 1 orange)



1 cup fresh blueberries (from 1 [6-oz.] container)



Citrus Glaze



2 cups powdered sugar



2 tablespoons butter, softened



2 teaspoons grated orange zest plus 3 Tbsp. fresh juice (from 1 orange)



Directions

Prepare the Dough: Stir together yeast, warm water, and 1 teaspoon of the granulated sugar in a glass measuring cup; let stand 5 minutes.



Meanwhile, beat ½ cup softened butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add remaining ½ cup sugar, beating until light and fluffy, about 1 minute. Add eggs, milk, and orange juice; beat until just blended, about 30 seconds. Beat in yeast mixture until combined.



Stir together salt and 4 ½ cups of the bread flour. Gradually add flour mixture to butter mixture, beating on low speed until well blended, about 1 ½ minutes.



Heavily flour a work surface. Turn Dough out; knead until smooth and elastic, about 5 minutes, adding up to ½ cup of the remaining bread flour as needed to prevent sticking. Place in a lightly greased (with cooking spray) large bowl, turning to grease top. Cover with plastic wrap. Let rise in a warm place, free from drafts, until doubled in bulk, 1 ½ to 2 hours.



Punch Dough down; turn out onto a lightly floured surface. Roll into a 22- x 12-inch rectangle. Spread with ½ cup very soft butter, leaving a 1-inch border around edges.



Prepare the Citrus Filling: Stir together sugar and orange zest. Sprinkle sugar mixture evenly over buttered rectangle; sprinkle blueberries evenly over sugar mixture.



Roll up rectangle, jelly-roll style, starting at 1 long side. Cut into 16 (about 1 ¼-inch-thick) slices. Place rolls, cut side down, in 2 lightly greased (with cooking spray) 9-inch round cake pans. Cover with plastic wrap. Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.



Preheat oven to 350°F. Uncover rolls, and bake until golden brown, 25 to 30 minutes. Cool rolls in pans 5 minutes on wire racks.



Meanwhile, prepare the Citrus Glaze: Stir together powdered sugar, butter, orange zest, and orange juice in a medium bowl until well combined and smooth. Brush glaze over warm rolls; serve.



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