Start your morning on a bright note with these soft, yeast‑rolled buns bursting with tangy lemon and plump blueberries. Enriched with creamy Noosa Lemon and Blueberry yoghurts, the dough delivers a tender, slightly sweet crumb. A vibrant lemon‑blueberry filling is rolled into each bun, baked until golden, then drizzled with a lemon‑yoghurt glaze featuring both flavors. Perfect for breakfast or brunch, these rolls offer a light citrus zing and indulgent swirl of fruity richness.
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
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.
