Triple Berry Sweet Rolls with Meyer Lemon Glaze
These triple berry sweet rolls are perfect for Spring! Topped with a sweet and tangy Meyer lemon glaze, these delicious rolls are perfect for breakfast or brunch.
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Servings: 12 rolls
Ingredients
For the Sweet Rolls:
- 3 ½-4 cups bread flour or all purpose flour
- 1 teaspoon salt
- 1 lemon zested
- ¾ cup whole milk, warmed between 95-110 degrees F
- 1 tablespoon active dry yeast
- 2 tablespoons honey or granulated sugar
- 3 large duck eggs, or regular eggs
- 1 teaspoon pure vanilla extract
- ½ cup (1 stick) salted butter, melted
Triple Berry Filling:
- 1 cup frozen triple berry blend (blackberries, raspberries and blueberries)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
Meyer Lemon Glaze:
- 1 meyer lemon zested
- 3 tablespoons fresh squeezed Meyer lemon juice
- 1 tablespoon salted butter, melted
- 1 ½ cups sifted powdered sugar
- pinch of salt, to taste
Instructions
- Start on the dough. 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.
- While the yeast is proofing, add the dry ingredients including the lemon zest to a stand mixer fitted with a dough hook. Mix on low speed until combined.
- Melt the butter. Set aside to cool for 5 minutes. In a small bowl, whisk up the duck eggs (can use regular eggs). Add the vanilla. Make a well in the center of the dry ingredients. Add the egg mixture and slightly 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.
- Cover with plastic wrap and allow the dough to rise for 1-2 hours in a warm spot, or until doubled in size. While the dough is rising start on the filling.
- 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.
- 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 10x16 rectangle. Using a spatula spread the 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.
- Preheat oven to 350 degrees F.
- Remove plastic wrap and bake the sweet rolls in the preheated oven for 25-30 minutes, or until lightly browned. Allow to cool for 15 minutes. While the sweet rolls are cooling start on the glaze.
- 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. When the rolls are done cooling, drizzle with the Meyer lemon glaze. Enjoy!