2 hours, 30 mins with 8-12 hour rest
Yields 12 rolls
- 4 cups Unbleached All-Purpose Flour, divided
- 1/4 cup granulated sugar
- 1 packet rapid rise yeast (approx. 2 1/4 teaspoons)
- 1/2 teaspoon kosher salt
- 8 tablespoons butter, divided
- 1/2 cup water
- 1/2 cup buttermilk, room temperature
- 1 egg + 1 egg yolk
- 1 cup Josh Pond wild blueberry jam
- 1 cup Josh Pond's frozen wild organic blueberries, thawed
- 2 lemons, zested and juiced
- 4 ounces cream cheese, softened
- 1 1/4 cup powdered sugar
- 2 tablespoons milk
- In the bowl of a food processor, combine 2 cups of the all-purpose flour, all of the granulated sugar, the yeast, and the kosher salt. Pulse to combine.
- In a microwave-safe bowl, combine 6 tablespoons of butter, 1/2 cup water, and 1/2 cup buttermilk. Microwave in 15 second intervals until warm to the touch but not hot– 120-125°F.
- Pour the warm buttermilk mixture into the food processor along with the eggs. Pulse until no dry flour remains. Slowly add in additional flour, a bit at a time, and process until the dough is soft and supple, and bounces back slightly when pressed with two fingers.
- Place the dough on a flat, lightly floured surface and cover with a dish towel for 10 minutes. Meanwhile, prepare the filling. In a medium-sized bowl, mix together the blueberry jam and the frozen blueberries. Set aside.
- Grease the bottom and sides of a 9×13″ baking dish. Set aside.
- Using a rolling pin, roll the dough out into a large rectangle, about 10×18″. Microwave the remaining 2 tablespoons of butter in a microwave-safe dish until melted and brush the melted butter on the dough, leaving a 1″ border around the edges of the dough.
- Spread the blueberry mixture over the buttered dough (still leaving a border) and roll the dough inward from one of the long sides, creating a spiral with the filling inside. Pinch the edges to seal.
- Divide the dough into 12 rolls and arrange them in the prepared baking pan. Cover tightly with foil and refrigerate for 8 to 12 hours.
- In the morning, remove the rolls from the refrigerator and let them come to room temperature– this should take about 1 1/2 to 2 hours. pour off any extra juice. Preheat the oven to 350°F. Remove the foil and bake for 30 minutes, or until cooked through and golden.
- While the rolls cool, make the glaze. In the bowl of a food processor, combine the cream cheese and lemon juice and process until smooth. A bit at a time, add in the powdered sugar and run the food processor until the mixture is thick and creamy. Thin with up to 2 tablespoons of milk, if necessary.
- Pour the glaze over the warm rolls and sprinkle with lemon zest. Serve warm.