Dissolve sugar into warmed milk. Add yeast and stir to combine.
½ cup milk, 2 tablespoons sugar, 2 ¼ teaspoons active dry yeast
Let yeast mixture sit for 5 minutes until bubbly
Pour yeast mixture into the bowl of a stand mixer. Use a dough hook and combine with melted butter, eggs and one cup of flour.
2 eggs, ¼ cup butter, 2 ½ cups flour
Add another cup of flour and salt. Stir until combined.
½ teaspoon salt
Continue adding flour ¼ cup at a time until dough comes together and is tacky, yet not sticky. You may need a total of 2 ¼ cups to 2 ½ cups of flour.
Knead dough on a low speed for 10 minutes
Remove from mixing bowl and form into a ball. Place in a greased bowl and cover with plastic wrap. Allow dough to sit until doubled (1 ½ - 2 hours)
Gently deflate dough and reform into a ball
Place dough on a surface and roll into a 14" x 10" rectangle
Filling
Spread melted butter on top of rolled dough
2 tablespoons butter
Sprinkle sugar on top
2 tablespoons sugar
Add blueberries and lemon zest
1 cup blueberries, 1 zest of lemon
Roll dough up jelly roll style and pinch ends to seal
Slice into 1 inch rounds and place in a greased baking dish
Cover with plastic wrap and let rise for 30-45 minutes
Bake in a preheated 375° oven for 20-25 minutes
Remove from oven and let cool in pan for 5 minutes before adding glaze
Glaze
Combine powdered sugar, lemon juice, half and half and vanilla together in a bowl until smooth
1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon half and half, ¼ teaspoon vanilla
Pour half the glaze mixture over the top of the rolls
Allow rolls to fully cool and add remaining glaze
Notes
Variations:
Use orange zest or lime zest in place of the lemon zest and use orange or lime juice in the glaze
If you have access to wild huckleberries, use them in place of the blueberries
Use frozen blueberries. Do not thaw blueberries before. Just roll up the berries while still frozen. The second rise time may take a bit longer. Bake as usual.
Baking Tips:
The amount of flour used varies from batch to batch. This varies depending on your flour, the method of measuring, humidity and the size of your eggs which can create more or less liquid.
Always start by adding up to two cups of flour. Then slowly add ¼ cup of flour until dough reaches the right consistency.
Dough should begin to form a ball and should just be slightly tacky, not sticky
Rising time will vary depending on the temperature in your kitchen