Lemon Lavender Sweet Rolls with Blueberry Bourbon Jam

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Recipe by Tyler Westerfield (@tylerwesterfield)

Dough

  • 3 ¼ C. flour
  • ¼ C. sugar
  • 2 ½ tsp active dry yeast
  • ½ tsp. salt
  • 2 tsp dried lavender
  • 1 tbsp. of lemon zest
  • ¼ C. water
  • 1 egg
  • ¾ C. milk
  • ½ C. butter
  • 1/3 – ½ C. Blueberry Bourbon Jam from The Jam Stand

Icing

  • 1 C. powdered sugar
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. of melted and cooled butter

Directions

  1. Butter and 9X9 inch square baking dish and set aside.
  2. In a large bowl, combine 3 C. flour, yeast, sugar, lavender, lemon zest and salt; mix well and set aside.
  3. Beat together egg and water, set aside.
  4. Heat milk with butter in saucepan until butter is melted, then remove from heat. Let cool to 110 degrees then add egg mixture slowly to the milk/butter mixture.
  5. Add flour mixture ½ cup at a time to the liquid, stirring with a wooden. Once the dough has come together, dump out on a well-floured surface. Kneading in the remaining ¼ cup of flour as needed for until dough is smooth, 5 mins.
  6. Place the dough in slightly oiled bowl, cover with plastic wrap and let it rest for 10-15 mins.
  7. Roll dough into a 12×9 rectangle on a well-floured surface using a rolling pin.
  8. Spread 1/3-1/2 cup of the Blueberry Bourbon Jam, leaving a ½ inch boarder around the edge. Roll up dough and pinch seam to seal. Trim the ends of the roll. Cut the rolls every 1 1/3 inch and place cut side up in buttered pan. Cover with plastic wrap and let them rise until doubled, 30 minutes.
  9. Once rolls have risen, put them on the middle rack in a 375-degree pre-heated oven for 20-25 minutes rotating the pan half way through baking. Rolls should be well risen and slightly golden when done.
  10. While the rolls cool, make a simple icing to pour over the rolls. Mix together the powdered sugar, lemon juice and melted butter until you get the desired smooth and thick consistency.
  11. Spread over rolls and dish them out. The rolls are best when eaten day of.

 

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