Blueberry and Lemon Curd Sweet Rolls

This is my most requested treat from my coworkers. If you love lemon, you must give these delicious sweet rolls a try.  The recipe calls for lemon curd and blueberry jam. You can definitely buy either. I like to make my own if I have time.  Lemon curd recipe here  

Ingredients for the dough:

1/4 cup warm water (about 115 degrees)

2 1/2 teaspoons instant dry yeast.  (I like Red Star Active Dry Yeast, buy it in bulk at Costco and store in your freezer, it lasts a long time.)

1/2 teaspoon sugar

3/4 cup milk

2 large eggs (room temperature)

1/2 cup salted butter

1 teaspoon salt

1/2 cup sugar

4 1/4 cups bread flour

1/2 cup heavy cream (to be poured over dough before baking)  

Ingredients for the filling:

1/2 cup butter, softened

Zest of 3 lemons

1/3 cup blueberry jam

For the glaze: 1 cup lemon curd (If you want to make your own, my recipe is here.  

Ingredients for the frosting:

1 cup powdered sugar

4 oz. cream cheese, room temperature

1/2 cup butter, room temperature

1/2 teaspoon vanilla extract

1 teaspoon lemon juice

pinch salt

Method:

In a small bowl, dissolve: the yeast, 1/4 cup warm tap water, 1/2 teaspoon sugar.  Let this mixture sit until you see bubbles forming (to make sure your yeast is active).  If the yeast does not bubble, it could be bad, or your water was too hot.  If that happens, discard and try again.

While the yeast is doing its thing, place butter in a medium size glass bowl.  Microwave on low for about 45 seconds to melt the butter.

Remove from the microwave, add the milk, salt and sugar.  Place the bowl back in the microwave for 30 seconds.  Test and see if the entire mixture is warm.  If not, microwave for 15 more seconds.  You don't want it scalding hot -- just warm.

Slowly whisk the eggs into the warm milk/butter mixture.

Place the butter/egg mixture in a Kitchenaid with the dough hook attachment, and mix on lowest speed for about 10 seconds.  Add the yeast mixture and mix for about 5 seconds.

Slowly add the flour one cup at a time until the dough comes together and forms a big glob.  Let the dough mix on medium low speed for about 5 minutes.  The dough should be elastic and smooth.  

Move the dough into a large plastic bowl.  Cover the bowl with a towel or a shower cap.  Set the bowl in a warm place and allow the dough to rise until double. (Note: I like to turn on my oven to the lowest setting for about 1 minute.  Then, turn off the oven and place the dough to rise in there).   

It takes about 1 hour for the dough to rise.  Don't allow it to over rise or your sweet rolls will be airy.    

While the dough is rising, prepare the filling. In a small bowl, mix together the butter and lemon zest and set aside.  

When the dough has competed its rise, Turn out the dough onto the lightly floured surface.  Sprinkle the top of the dough with a little additional flour.

Flour a rolling pin and roll the dough to about a 24" x 15" rectangle.

Use a rubber spatula to smooth the butter over the whole dough rectangle. Then spread the blueberry jam on top of the butter  

Starting at the long end, roll the dough up tightly, jelly roll style. It’s a bit messy.

Using dental floss, cut the dough into 12 slices and place in a greased 10 x 15 baking pan.

Cover the pan allow the rolls to rise until nearly double (It takes mine about 45 minutes to an hour).

Preheat the oven to 375 degrees.

Warm the heavy cream until the chill is off.  Don't make it too hot, just warm to the touch.

Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

Bake the rolls for 22-25 minutes, until the rolls are lightly golden brown and the center rolls are cooked through (190 -200 degrees on a thermometer).  It could take more than 25 minutes depending on your oven.  Check the rolls at 20 minutes.  If they are getting brown, cover the top with foil for the remaining baking time.

Remove the rolls from the oven and spread the lemon curd over the top of the rolls. 

 Let the rolls cool completely before frosting.