24 Sweet Buns
Give your creation a name – and tell us about your recipe.
Blueberry Lemon Rolls – I have been dreaming of these rolls for over a year and a half, and I finally got to make them. I used a cinnamon roll recipe for the dough, which makes them incredibly soft. They rise high like little doughy clouds, and then melt in your mouth. Inside is melted butter, lemon sugar and never enough blueberries. Finally, I didn't drizzle, I poured the lemon glaze on top so they became even more moist. I have never made anything so close to heaven as these.
Now that you’ve survived this challenge, what words of wisdom can you share?
When in doubt, ask for help! I always turn to King Arthur Flour's Baking Help Hotline if I have a problem or question. Because New York City is so incredibly humid right now, my dough was looking more like cake batter, but Morgan on the hotline told me to add more flour an 1/8th cup at a time. The dough straightened itself right out. Also, you can never have too many blueberries. Even after putting twice what the recipe called for, I still was cutting blueberries in half and squishing them into the cut rolls before putting them in the oven.
Tell us about how you added a Wisconsin twist.
They're UW-Eau Claire colors! Go Blugolds! These are in honor of my cousin, Connie, who played on the first women's hockey team the school had.
How did you do?