Tuesday, October 28, 2014


  • 4 1/2 cups all-purpose flour, divided
  • 2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 1/4 teaspoon active dry yeast
  • 1/2 tablespoon salt
  • 1/2-2/3 teaspoon baking powder
  • 1/3-1/2 teaspoon baking soda
  • 1 1/2 pints blueberries, divided
  • 1/2 cup sugar, plus 2 tablespoons
  • 1/2 cup water
  • 4 tablespoons cinnamon
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  1. For the filling: combine 1 pint blueberries, 1/2 cup sugar and cornstarch in a medium saucepan over medium heat. Add water and lemon juice and stir frequently, until sauce thickens. Let cool.
  2. In a small bowl, combing 1/2 pint blueberries with 2 tablespoons sugar, cinnamon and 2 tablespoons flour. Toss to coat well.
  3. To make the dough: mix whole milk, oil and sugar in a pan over medium-high heat. Cook the mixture until almost boiling (150º F), then remove from heat and let cool until slightly warmer than lukewarm. About 45 minutes.
  4. Add yeast and let sit, then pour in 4 cups flour and stir well. Cover and let sit 1 hour.
  5. After 1 hour, add remaining 1/2 cup flour and baking powder, soda and salt, and mix together.
  6. Divide the dough in half and roll out each half onto a lightly floured surface until they are each about 30x10-inches wide and very thinly spread.
  7. Over each rectangle of dough, pour on blueberry sauce mixture, then sprinkle cinnamon blueberries over the top.
  8. Picking up the long edge closest to you, gently roll the dough over itself and form a long log.
  9. Using a sharp knife, cut the log into 3/4-1-inch thick pieces and place closely together in 1-2 greased baking dishes. Cover the rolls and let sit 30 minutes.
  10. Preheat oven to 375º F.
  11. Uncover and place rolls in oven and bake for 15-17 minutes.
Yield: 24 Buns

 Recipe adapted from Bean Town Baker

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