Lemon Blueberry Sweet Rolls with Lemon Curd

Dough Ingredients
6 tbsp butter
1 cup milk
1 tbsp honey
1/3 cup sugar
1 cup water, warm 110 deg
1 tsp vanilla extract
4 tbsp lemon zest
⅓ cup lemon juice
5oz unsweetened yogurt
1 tsp kosher salt
1 pkg instant active yeast
3 1/2 cups of 1.1 GF flour + 1/2-1 cup for working the dough
21oz can blueberry pie filling
1 cup heavy cream

Butter a 9x13 baking dish. In a mixing bowl (using a padding) mix the
lemon zest, extract, lemon juice & yogurt. In a separate bowl add 1/2
the sugar, yeast, honey & warm water. Let sit for 5 mins (should
bubble). To a stock pot add butter, rest of the sugar, salt & milk.
Scald the milk mixture, the sides will start to bubble (do not boil),
remove from heat, set aside to cool partially. Add the yeast mixture
to the egg mixture, then while the mixer is running, slowly add the
milk mixture. Start to mix in 1/2 a cup of flour at a time. Once the
flour is all incorporated, mix for an additional 1 min. Add flour to a
surface, add the dough, add some flour to the top of the dough and
gently roll out to approx 9x12”. Spread the pie filling & roll up.
Slice into 9 pieces and place on the baking dish. Cover with ceran
wrap & place a towel on top. Let rise to 1 ½ times the size. Pour
heavy cream around the rolls & bake at 350 degrees for 30 minutes.
Should be lightly golden brown on top.

Frosting
1/2 cup butter, room temp
3 cups powdered sugar
1 tbsp lemon juice
Add all of the ingredients to a bowl and mix until smooth. Drizzle on
top of the rolls.

Ingredients for Lemon Curd
3 egg yolks
1/2 cup of sugar
1 tbsp lemon zest
1/3 cup lemon juice

Add all of the ingredients to a glass bowl & mix well. Pour into a
stock pot & place over med/low heat, whisking the lemon mixture
until thickened approx 10-15 minutes. Remove & allow to cool
completely. Top the rolls.
Enjoy!

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