Blackberry Sweet Rolls
We pick wild blackberries in the summer and freeze them, so we can make these delicious rolls all year round!
Servings: 16 Rolls
- DOUGH :
- 1 c. evaporated milk
- 2/3 c. granulated sugar
- 1 1/2 T. active dry yeast (2 envelopes)
- 1/2 c. unsalted butter softened
- 2 lg. eggs
- 1 tsp. lemon zest finely grated
- 1/2 tsp. fine sea salt
- 4 1/4 c. all-purpose flour plus more for dusting
- FILLING :
- 1 (10 oz.) pkg. frozen blackberries not thawed
- 1/4 c. plus 2 T. granulated sugar
- 1 tsp. cornstarch
- GLAZE :
- 3/4 c. confectioner's sugar
- 3 T. unsalted butter softened
- 1 1/2 T. heavy cream
- DOUGH: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes.
- Add the softened butter, eggs, grated lemon zest, and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
- Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size about 1 to 2 hours.
- Line the bottom of a 9 x 13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10 x 24-inch rectangle.
- FILLING: In a medium bowl, toss the frozen blackberries with the sugar and cornstarch, smashing the berries with the back of a wooden spoon. Spread the blackberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
- Working quickly, cut the log into quarters. Cut each quarter into 4 slices (1 1/2-inches each) and arrange them in the prepared baking pan. (15 rolls will fit in the pan, you will have 1 roll left over) Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
- Preheat the oven to 425 degrees. Remove cover and bake the rolls for about 20-25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes. Meanwhile, prepare glaze.
- GLAZE: In a small bowl, beat the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
- Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.