Lemon Blueberry Rolls

Ingredients

• For the dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup warm water (about 110°F)
  • 1/2 cup Blueberry noosa yoghurt
  • 1/2 cup Lemon noosa yoghurt
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon salt
  • 2 large eggs
  • 4 to 4 1/2 cups all-purpose flour
  • For the filling:
  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup granulated sugar
  • Zest of 1 lemon
  • 1 tablespoon lemon juice

  For the glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • Zest of 1 lemon
  • 1/4 cup Blueberry noosa yoghurt
  • 1/4 cup Lemon noosa yoghurt

Directions

1. Activate the yeast: In a small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.

2. Prepare the dough:

   • In a large mixing bowl, combine the activated yeast mixture, Blueberry noosa yoghurt, Lemon noosa yoghurt, sugar, melted butter, salt, eggs, and 2 cups of flour. Mix until well combined.

   • Gradually add the remaining flour, 1/2 cup at a time, until the dough forms a soft ball.

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

3. Let the dough rise:

   • Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

4. Prepare the filling: In a small bowl, mix together the blueberries, sugar, lemon zest, lemon juice, and Blueberry Noosa yogurt. Set aside.

5. Assemble the rolls:

   • Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 12×18 inches.

   • Spread the blueberry filling evenly over the dough.

   • Starting from the long edge, roll the dough into a tight log.

   • Cut the log into 12 equal slices and place them in a greased 9×13 inch baking dish.

6. Let the rolls rise again: Cover the rolls with a clean kitchen towel or plastic wrap and let them rise for another 30-45 minutes until they are puffy.

7. Bake:

   • Preheat the oven to 375°F (190°C).

   • Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through.

8. Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, Blueberry noosa yoghurt, Lemon noosa yoghurt, and lemon zest until smooth.

9. Glaze the rolls: Once the rolls are out of the oven, let them cool for a few minutes, then drizzle the glaze over the top.

10. Serve and enjoy!