Huckleberry Lemon Sweet Rolls

$To make these sweet rolls, you need a few key items. Here’s what you’ll need: - 3 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) instant yeast - 1/2 teaspoon salt - 1 cup whole milk, warmed - 1/4 cup unsalted butter, melted - 1 large egg - 1 cup huckleberries (fresh or frozen) - Zest of 1 lemon - 2 tablespoons lemon juice - 1/4 teaspoon ground cinnamon For the lemon glaze, gather these items: - 1 cup powdered sugar - 2 tablespoons lemon juice - 1 tablespoon milk Huckleberries are the star of this recipe. If you can’t find them, blueberries work well too. They offer a similar taste but with less tang. For a twist, try adding raspberries. Using fresh lemon zest gives a bright flavor. If you don’t have fresh lemons, bottled lemon juice is a good option, but the zest will lack freshness. Fresh huckleberries shine in this recipe, giving the rolls a burst of flavor. They keep their shape and offer a juicy texture. Frozen huckleberries are fine if fresh ones are not available. They are convenient and still taste great. Just be sure to thaw and drain excess liquid. This keeps the dough from getting too soggy. You’ll find that fresh berries add a vibrant color. Frozen berries may be less vibrant but will still taste delicious. Always choose the best you can find, as it makes a big difference in taste. Start by mixing 2 cups of flour, sugar, instant yeast, and salt in a large bowl. In another bowl, combine warmed milk, melted butter, and egg. Whisk until blended. Pour the wet mix into the dry ingredients. Stir until it combines. Gradually add the remaining flour until the dough is slightly sticky. Turn the dough onto a floured surface. Knead for 5-7 minutes until smooth. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour. The dough should double in size. After the dough has risen, punch it down gently. Roll it out into a rectangle about 12x18 inches. Spread the huckleberries evenly over the dough. Sprinkle lemon zest, lemon juice, and ground cinnamon on top. Roll the dough tightly from the long side. Pinch the seam to seal it well. Cut the roll into 12 equal pieces. Place each piece in a greased baking dish. Cover with a towel and let them rise for another 30 minutes. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes until they turn golden brown. While they bake, whisk together powdered sugar, lemon juice, and milk for the glaze. Once the rolls are done, let them cool for about 10 minutes. Drizzle the glaze over the warm rolls. Enjoy this sweet, tangy treat! For the complete recipe, check the Full Recipe above. To make soft and fluffy Huckleberry Lemon Sweet Rolls, it’s key to knead the dough well. Knead it for about 5-7 minutes, until it feels smooth and elastic. This helps the dough develop gluten, giving it a nice rise. Also, let the dough rise in a warm spot. A warm kitchen helps the yeast work better. Covering the bowl with a towel keeps the heat in. One common mistake is using cold milk. Always warm the milk to about 110°F (43°C). This temperature helps the yeast activate properly. If you add too much flour while kneading, the rolls can turn dry. Start with less flour, adding more as needed. Lastly, don’t skip the second rise. This step makes the rolls fluffy and airy. Having the right tools makes baking easier. Use a large mixing bowl for the dough. A wooden spoon or your hands works well for mixing. A rolling pin is great for rolling out the dough evenly. Also, a sharp knife or dental floss helps cut the rolls neatly. A kitchen thermometer is useful for checking milk temperature. With these tools, you’ll create perfect Huckleberry Lemon Sweet Rolls every time! For the complete steps, refer to the Full Recipe. {{image_2}} You can mix things up with other fruits. Blueberries or raspberries work well. Try adding a splash of vanilla or almond extract for a twist. You can also blend in some citrus zest. Orange or lime zest will brighten the rolls, giving them a lively flavor. Just remember that balance is key. Too much can overpower the huckleberries. If you need gluten-free rolls, substitute all-purpose flour. Use a 1-to-1 gluten-free blend. This will help you achieve a similar texture. Make sure the blend has xanthan gum in it. This helps the dough rise and keeps it soft. Follow the same steps in the Full Recipe, and you’ll have delightful gluten-free sweet rolls. To make these rolls vegan, swap the egg with a flax egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Use almond or oat milk in place of whole milk, and coconut oil instead of butter. These simple swaps keep the rolls soft and tasty while being dairy-free. Enjoy experimenting with these variations! To keep your Huckleberry Lemon Sweet Rolls soft, store them in an airtight container. Place them at room temperature. Avoid direct sunlight or heat. They will stay fresh for up to three days. If you want to keep them longer, consider freezing. To reheat leftover rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10-15 minutes until warm. You can also use the microwave. Heat them for 15-20 seconds at a time. Check to avoid overheating, as this may make them tough. You can freeze Huckleberry Lemon Sweet Rolls for up to three months. First, let the rolls cool completely. Wrap each roll tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. When you’re ready to enjoy, thaw them overnight in the fridge. Reheat as mentioned earlier for the best taste. Yes, you can make Huckleberry Lemon Sweet Rolls ahead of time. Prepare the dough and let it rise. After the first rise, shape the rolls and place them in your baking dish. Cover them and store in the fridge overnight. The next day, let them rise for about 30 minutes before baking. This method saves time and makes for a fresh breakfast. If you can't find huckleberries, use blueberries or blackberries instead. Both fruits provide a sweet and tart flavor similar to huckleberries. You can also try mixed berries for a unique twist. Just remember to adjust the sugar if the berries are sweeter than huckleberries. To make the rolls less sweet, reduce the sugar in the dough. You can cut the granulated sugar to 2 tablespoons. For the glaze, use less powdered sugar or omit it entirely. You can also add a pinch of salt to balance the flavors. You can find pre-made Huckleberry Lemon Sweet Rolls at local bakeries or specialty stores. Some grocery stores may carry them in their bakery section. If you can’t locate any nearby, consider looking online. Many bakeries offer shipping for their products. These Huckleberry Lemon Sweet Rolls are a true treat. We covered the key ingredients, focusing on fresh huckleberries. I shared step-by-step instructions to guide your baking process. Tips and tricks help you avoid common mistakes for soft rolls. We also explored various recipe adaptations that suit different diets. Finally, I provided advice on storing and reheating these rolls. Enjoy your baking adventure, and remember to share your delicious creations!$

Huckleberry Lemon Sweet Rolls

Indulge in the delightful taste of Huckleberry Lemon Sweet Rolls! This easy recipe combines fluffy dough with sweet huckleberries and zesty lemon for a perfect treat any time of day. Follow simple steps to create these mouthwatering rolls topped with a luscious lemon glaze. Perfect for brunch or dessert, you'll want to make these again and again. Click through to find the full recipe and bring a burst of flavor to your kitchen today!

Print Recipe Pin Recipe

Ingredients

3 cups all-purpose flour

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) instant yeast

1/2 teaspoon salt

1 cup whole milk, warmed

1/4 cup unsalted butter, melted

1 large egg

1 cup huckleberries (fresh or frozen)

Zest of 1 lemon

2 tablespoons lemon juice

1/4 teaspoon ground cinnamon

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon milk

Instructions

In a large bowl, combine 2 cups of flour, granulated sugar, instant yeast, and salt. Mix well.

In a separate bowl, combine the warmed milk, melted butter, and egg. Whisk until well blended.

Pour the wet mixture into the dry ingredients. Stir until combined. Gradually add 1 cup of the remaining flour until the dough comes together; it should be slightly sticky.

Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Once risen, punch down the dough and roll it out into a rectangle approximately 12x18 inches.

Spread the huckleberries evenly over the dough. Sprinkle with lemon zest, lemon juice, and ground cinnamon.

Roll the dough tightly from the long side, pinching the seam to seal. Cut the roll into 12 equal pieces.

Place each roll in a greased baking dish, cover with the towel, and let them rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Bake the sweet rolls for 20-25 minutes until golden brown.

While the rolls bake, make the glaze by whisking together the powdered sugar, lemon juice, and milk until smooth.

Once the rolls are done baking, allow them to cool for about 10 minutes before drizzling with the lemon glaze.

Prep Time: 30 min | Total Time: 2 hr | Servings: 12 Rolls