Triple Berry Sweet Rolls with Meyer Lemon Glaze

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These triple berry sweet rolls with Meyer lemon glaze are perfect for your Spring and Summer baking! With a super light and fluffy texture- these sweet rolls are sure to become a new family favorite.

Two of my all time favorite flavor combinations: berries and lemon. These triple berry sweet rolls really hit our sweet spot- and who doesn’t love a good lemon glaze?! With a light and fluffy texture, these rolls are seriously delicious and the surge of sunshine your Spring and Summer bake list needs!

For this recipe I changed things up a bit and used duck eggs for the dough. Duck eggs are a chef’s best kept secret in baking, and for good reason! Because of a much higher fat content than regular hens eggs (sorry to my egg laying girls), duck eggs ensure your baked goods will have a much fluffier and tender crumb. Duck eggs are renowned for their rich flavor, so adding them to your baked goods will have wonderful results every time.

Needless to say, we love using duck eggs whenever possible. So, when Utopihen reached out to us about sampling some of their duck eggs, it was a definite yes on our end.

If you’re looking for wonderful duck eggs try in your cooking and baking, I highly recommend Utopihen Farms! Their pasture raised duck eggs are of the highest quality and their company is one I can really stand behind. With their sustainable farming practices and passion for family farms, they are truly doing a wonderful work in the egg producing community! They are highly committed to not merely meeting the standard for pasture raised birds, but are surpassing it with 110 square feet per bird. And we all know a happy flock equals happy delicious eggs!

They are raising their ducks and chickens with the highest level of ethical treatment, which is a big bonus in my book. Humane animal practices are so important, and I know they are doing their part to raise their flocks in the best conditions possible.

Order some duck eggs from Utopihen Farms today! I promise you wont be disappointed; and your baked goods will thank you.

Triple Berry Sweet Rolls Ingredients:

My simple brioche style dough gets transformed with these delicious triple berry sweet rolls! With an extra fluffy and tender texture- these sweet rolls are the best around.

Here is what you will need to get started:

• bread flour or all purpose flour- bread flour has a higher protein content than regular all purpose flour. I love using bread flour for these sweet rolls for a lighter and fluffier roll. If you don’t have bread flour, all purpose flour works just fine.
• Meyer lemon- Meyer lemons are my favorite lemon variety. They are sweeter than regular lemons and add such a lovely lemon flavor to any lemon recipe.
• whole milk- for a richer, sweeter roll
• active dry yeast– you will need active dry yeast for these rolls to rise.
• honey– for a rich, sweet flavoring.
• sugar-to make the berry filling.
• duck eggs or regular chicken eggs– duck eggs are excellent for baking! Because duck eggs have a much higher fat content than regular chicken eggs, the end result is an extra fluffy and moist baked good. These sweet rolls are perfect for duck eggs. If you don’t have access to duck eggs- no problem. Regular chicken eggs work great as well.
• pure vanilla extract– always use pure vanilla extract in baking- no imitation vanilla! The flavor just can’t be beat.
• butter– butter makes everything better, right?
• frozen triple berry blend– for the filling use a frozen triple berry blend. I used a combination of raspberries, blackberries and blueberries so you know these sweet rolls are bursting with berry flavor!
• granulated sugar- to sweeten the berry filling.
• cornstarch– cornstarch is used as a thickening agent. You will need it to make the berry filling thicker.
• powdered sugar– this is what you will use to sweeten the Meyer lemon glaze.

Making the sweet rolls:

In a small measuring glass, warm the whole milk until it reaches an internal temperature of 95-110 degrees F. If its too hot let it sit so you don’t kill the yeast! Add the active dry yeast to the warmed milk and add the honey. Stir well. Allow to poof for 10 minutes until frothy.

While the yeast is proofing, add the dry ingredients to the bowl of a large stand mixture.

Melt the butter. Set aside to cool for 5 minutes. In a small bowl, whisk up the duck eggs. Add the vanilla. Making a well in the center of the flour, add the egg mixture and cooled melted butter and the proofed yeast mixture. Mix on medium speed until the dough comes together, about 5 minutes.

You want the dough to be slightly sticky and moist but still hold its form. If the dough is too sticky add 1 tablespoon of flour at a time until its smooth, but still ensuring its slightly sticky to the touch. Its always better to have a slightly sticky dough rather than a dry, dense dough!

Cover with plastic wrap and allow the dough to rise for 1-2 hours in a warm spot, or until doubled in size. I like to turn my oven on warm and place my mixing bowl on top of the stove. While the dough is rising, start on the berry filling.

Making the Triple Berry Filling:

For this recipe I used a combination of raspberries, blueberries and blackberries- but feel free to use whatever triple berry blend you prefer!

In a small saucepan, combine the frozen berries, granulated sugar and cornstarch. Cook over medium high heat, stirring often. As the berries cook, they will break down and release their juices. Bring to a gentle boil, stirring constantly, until the liquid thickens and becomes syrupy, about 3-4 minutes. Remove from the heat and allow the berry mixture to cool at room temperature for 30 minutes.

Assembling the sweet rolls:

When the dough has doubled in size punch it down and turn it out onto a lightly floured work surface. Roll the dough out into a 10×16 rectangle.

Using a spatula spread the berry filling over the dough, leaving a ½ inch border around the sides. Starting on a short side, roll up the dough tightly away from you as you make a 12-inch long log. Using a sharp kitchen knife, cut the dough into 10-12 1-inch slices. Place them on a parchment lined baking sheet, and cover with plastic wrap. Allow to rise until doubled in size, about 1 hour.

After an hour of rising, it’s time to bake! While the sweet rolls are baking start on the Meyer lemon glaze.

Making the Meyer Lemon glaze:

This Meyer lemon glaze is so simple and so delicious!

In a small bowl, whisk together the lemon zest, fresh squeezed lemon juice, melted butter and salt. Sift in the powdered sugar to prevent any clumps and whisk well. If you want the glaze sweeter, add an additional ¼-1/2 cup to taste. When the rolls are done cooling, drizzle with the Meyer lemon glaze and enjoy!

These rolls keep well in an airtight container at room temperature for 1-2 days. After that, refrigerate them for up to a week for optimal freshness.

We hope you love these Triple Berry Sweet Rolls with Meyer Lemon Glaze as much as we do! If you give this recipe a try, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it!

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More berry desserts to try this week:

• Raspberry Peach Brown Sugar Crumb Bars
• Strawberry Shortcake Skillet Cobbler
• No Churn Blueberry Swirl ice Cream
• Blueberry Croissant French Toast Bake

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