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Soft & Pillowy Blueberry Breakfast Rolls with Creamy Vanilla-Lemon Icing
Ingredients
- ¼ cup warm water (110°)
- • 1 (¼ ounce) packet active dry yeast
- • 1 teaspoon sugar (for activating yeast)
- • 1 cup warm half and half
- • ½ cup sugar
- • 2 eggs
- • ½ cup (approximately) mashed potato, room temp (*see note below)
- • 1 tablespoon pure vanilla extract
- • ½ cup unsalted butter, melted
- • 1 teaspoon salt, plus a pinch or two, divided use
- • 3 ¾ – 4 cups all-purpose flour, plus extra for rolling dough
- (*The addition of the mashed potato creates a specifically “pillowy”, light and fluffy roll, without adding any additional flavor. Prick a large russet potato with a fork a few time, place into microwave, and cook for about 5 minutes, or until tender; once cool enough to handle, cut the potato in half, and scoop out the flesh, discarding the skin; either mash the flesh until lump-free, or put it through a potato ricer, the best choice.)
- Filling:
- • 1/3 cup sugar
- • 1 teaspoon lemon zest
- • 3 tablespoons butter, softened
- • ½ cup blueberry preserves
- • 1 (6 oz) package fresh blueberries
- Creamy Vanilla-Lemon Icing Ingredients:
- 3 cups powdered sugar
- • 1 teaspoon pure vanilla extract
- • 4 tablespoons milk
- • 1 teaspoon lemon zest
- • 1 tablespoon lemon juice
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