Sweet yeast rolls filled with mixed berry preserves and lemon zest and topped with a lemon glaze are the perfect springtime breakfast.
It’s Wednesday, friends, and around here we are continuing with Brunch Week in high style with these Springtime Sweet Rolls.
In case you missed Monday’s post (and amazing Banana Bacon Pancake recipe), the lovely Susan and Terri have organized 32 bloggers and 11 generous sponsors to bring our readers a week full of delicious brunch recipes – because we all know that it is hard to beat brunch in terms of a great meal. We also have an amazing giveaway going on until Sunday, May 11, so make sure to check that out and enter if you haven’t already.
One of our sponsors, Bonne Maman, sent us all jars of their delicious jams and jellies. With my love for all things berry, you can imagine how delighted I was to open up my box and find a jar of their Mixed Berries Preserves. At first the jar had me dreaming of scones (although, to be fair, I am always dreaming of scones), but then I had my “Ah-ha!” moment and knew exactly what I would make: sweet rolls filled with the berry preserves and highlighted with the flavors of lemon.
I made these sweet rolls just before going home for Easter and took the pan (minus the one roll that I devoured in the name of “taste testing”) to my parents for breakfast that weekend. Saturday morning I awoke to a text from my mom saying, “These rolls taste just like springtime!” That’s a hard description to beat – and so, they became Springtime Sweet Rolls, SEO be damned.
Because I would be hard-pressed to think of anything more torturous than having to get up at the crack of dawn to labor over sweet rolls – no matter how delicious the end result – this recipe, like my Fig and Brown Sugar Cinnamon Rolls, is prepared the night before, finishes the final rise overnight in the refrigerator, and is baked the next morning. Truly, the most difficult thing I will ask you to do in the morning is to whisk together some glaze to pour on top of the freshly-baked rolls.
I think we can handle this.
Make sure to check out the other recipes my fellow bloggers are bringing you today:
Brunch Egg Dishes:
- Spinach Bell Pepper Frittata from That Skinny Chick Can Bake
- Corn Souffle from Hungry Couple
- Croque Madame Muffins from Cooking in Stilettos
- Fajita Vegetable Quesadillas with Eggs and Avocado Hollandaise from Sarcastic Cooking
- Bacon, Cheddar, Zucchini Quiche from The Kitchen Prep
- Tortilla Espanola from Savvy Eats
Brunch Breads and Grains:
- Blueberry Cornmeal Waffles from The Girl in the Little Red Kitchen
- Busy Bee’s Granola from Culinary Adventures with Camilla
- Chocolate Dipped Banana Hazelnut Pancake Kebabs from Food Faith Fitness
- Springtime Sweet Rolls from Eat Your Heart Out
- 10 Minute English Muffin Cream Cheese Danish from Neighborfood
- Lemon Poppyseed Scones from Real Housemoms
- Apple Croissants from Hip Foodie Mom
- Fig and Oatmeal Breakfast Bar from My Catholic Kitchen
- Banana Chocolate Chip Muffins from Jen’s Favorite Cookies
Brunch Fruits, Vegetables, Sides:
- Roasted Beet Salad with Pistachios and Blue Cheese from Healthy. Delicious.
- Caramelized Onion, Apple and Gruyere Bites from Take a Bite out of Boca
- Savory Truffles from Jane’s Adventures in Dinner
- Orange Marmalade Pound Cake from Love and Confections
- Hazelnut-Blackberry Cottage Pudding from The Vintage Cook
- Surprise Inside Orange Pound Cake from Chelsea’s Messy Apron
- Strawberry Hazelnut Crumble with Coconut Whipped Cream from The Little Ferraro Kitchen
- Corn Fritter Shortcakes with Maple Whipped Cream from The Spiffy Cookie
For the dough:
- 1 package 2 ¼ teaspoons active dry yeast
- ½ teaspoon plus ¼ cup granulated sugar
- ½ cup milk
- 2 tablespoons packed brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 egg yolk
- 2 ¾ cups all-purpose flour plus extra for kneading
- ¾ teaspoon salt
- 4 tablespoons unsalted butter softened
For the filling:
- 2/3 cup mixed berry preserves
- 1 teaspoon lemon zest
For the glaze:
- 1 teaspoon lemon zest
- 1 1/2 cups powdered sugar
- 1/2 teaspoon lemon extract
- 1/4 cup cream
- The night before: In the bowl of a stand mixer fitted with a dough hook, combine the yeast, ½ teaspoon of granulated sugar, and ¼ cup of warm water (about 110-115 degrees, or just warm to the touch). Stir to combine, then set aside for 5-10 minutes or until the yeast becomes frothy. (If your yeast does not become frothy/foamy, this means that your yeast has died and you will need to start over with fresh yeast.)
- Add the remaining ¼ cup of granulated sugar, milk, brown sugar, egg, egg yolk, and vanilla to the bowl. Whisk together to combine, then add the flour and salt to the bowl. Mix with the dough hook on medium speed just until the dough comes together. Turn to medium-high and knead for 1-2 minutes.
- Add the softened butter to the bowl and continue kneading for another 3-4 minutes. The dough will now be wet and sticky. Turn out the dough onto a well-floured surface and knead 1/3 to ½ cup of flour into the dough with your hands, until the dough is smooth and no longer sticky.
- Place dough into a large greased bowl, cover lightly with a towel and set in a warm place to rise until doubled, about 1 ½ to 2 hours.
- Once the dough has risen, turn it out onto a floured work surface. Gently knead 4-5 times. Using a floured rolling pin, roll the dough into a 10x20-inch rectangle. If you find that the dough is difficult to roll (it keeps “bouncing” back after you roll it, much like pizza dough), simply cover it lightly with a tea towel and let it rest for about 5 minutes before attempting to roll again.
- Spread the berry preserves onto the dough, leaving a 1-inch border along the long edges for rolling. Sprinkle evenly with 1 teaspoon of lemon zest. Rolling from one of the long edges, tightly roll the dough the dough into a cylinder and pinch along the edge to seal. Cut into 8 equal pieces; arrange pieces, cut side up, in a greased 13x9-inch baking dish. Cover with plastic wrap or foil and place in the refrigerator overnight.
- The next morning: 1 hour before baking, remove the rolls from the refrigerator and allow rolls to come to room temperature. Near the end of the hour, preheat the oven to 375 degrees. Bake for 25-30 minutes, or until golden brown and bubbling.
- While the rolls cool slightly, whisk together the ingredients for the glaze in a medium bowl until smooth. Drizzle over still-warm rolls and serve.