Description

These Knotted Lemon-Blueberry Rolls are soft, fluffy yeast rolls filled with a sweet-tart blueberry and lemon filling, then shaped into charming knots. The rolls are topped with a tangy lemon glaze made from confectioners’ sugar and lemon zest, making them a delightful treat perfect for breakfast or dessert.

Ingredients

Scale

Dough

Cooking spray, for greasing
1 (1/2-oz.) packet active dry yeast (2 1/4 tsp.)
3/4 cup whole milk, heated to 110°F
4 1/2 cups (540 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 lemon, zested
1 tsp kosher salt
2 large eggs
4 tbsp unsalted butter, softened, divided

Filling

3/4 cup fresh or frozen blueberries
2 tbsp granulated sugar
1 tbsp fresh lemon juice

Lemon Glaze

3/4 cup (85 g) confectioners’ sugar
1/2 lemon, zested

Additional

All-purpose flour, for dusting

Instructions

Prepare yeast mixture: Grease a large bowl with cooking spray. In a large glass measuring cup, sprinkle yeast over the warm milk. Let it sit until foamy, about 5 minutes, indicating the yeast is active.
Make the dough: In the bowl of a stand mixer fitted with a dough hook, whisk together flour, granulated sugar, lemon zest, and kosher salt until combined. Add the yeast mixture and eggs, then beat on medium speed until the dough starts to form. Incorporate the softened butter, one tablespoon at a time, and continue to mix until the dough is smooth and elastic, about 5 minutes.
First rise: Transfer the dough to the prepared bowl, cover with a clean kitchen towel, and let it rise until doubled in size, about 1 to 2 hours depending on kitchen temperature.
Prepare the filling: In a small bowl, mix the blueberries with granulated sugar and fresh lemon juice. Set aside so the flavors meld.
Shape the dough: Lightly grease a 12-cup muffin tin with cooking spray. On a lightly floured surface, turn out the dough and dust lightly with flour. Roll it into an 18-inch by 12-inch rectangle.
Assemble rolls: Spread the blueberry filling evenly over the dough. Fold the dough into thirds lengthwise, folding the bottom third up toward the center, then folding the top third down over it, creating a letter fold.
Form knots: Cut the folded dough into equal strips, twist each strip, and knot them to form rolls. Place each knotted roll into the prepared muffin tin.
Second rise: Cover the rolls with a kitchen towel and let rise until nearly doubled, about 30 to 45 minutes.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for approximately 20 to 25 minutes or until golden brown.
Make lemon glaze: While rolls bake, whisk together confectioners’ sugar and lemon zest with a bit of water or lemon juice until smooth and pourable.
Glaze the rolls: Remove rolls from oven and immediately drizzle the lemon glaze over the warm rolls. Allow to cool slightly before serving.

Notes

Use fresh or frozen blueberries; if frozen, do not thaw before using to prevent excess moisture in the dough.
Ensure milk is warmed to 110°F for optimal yeast activation—too hot or too cold can affect rising.
Butter should be softened, not melted, to incorporate properly into the dough.
Adjust sugar in filling to taste depending on berry sweetness.
For extra zest, add a bit of lemon zest to the dough or glaze.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: knotted rolls, blueberry rolls, lemon blueberry rolls, yeast rolls, breakfast rolls, sweet rolls