Ingredients: |
Ingredients: For the Rolls:
1 recipe Joseph's Dinner Rolls, (see recipe)
Non-stick cooking spray
Melted butter for brushing the rolls
For the Blueberry Filling:
2 cups frozen blueberries
⅔ cup granulated sugar
2 tablespoons cornstarch
or
For the Cherry Filling:
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons brandy
2 cups pitted fresh or frozen cherries thawed
½ cup dried sour cherries
For the Cream Cheese Filling:
1 stick unsalted butter, room temperature
4-ounces cream cheese, room temperature
1 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
For the Lemon Glaze:
Grated zest of 2 lemons
6 tablespoons fresh lemon juice, about 3 lemons
2 tablespoons unsalted butter, melted
3½ cups sifted confectioners' sugar
Pinch of kosher salt
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Directions: |
Directions:1). Make Joseph's Dinner Rolls according to the instructions through Step #6.
2). If making the blueberry filling, combine the blueberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring often. As the berries break down and release their juices, turn the heat up to medium-high and bring the mixture to a boil. Once boiling, cook until the liquid thickens, stirring constantly, about 60 to 90 seconds. Set aside, cool completely and chill.
3). If making the cherry filling, mix all the ingredients together in a medium saucepan, bring to a boil over medium-high heat, and cook until thickened, adding additional sugar to taste. Remove from the heat and cool completely, then chill.
4). To make the cream cheese filling, in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, combine the butter and cream cheese. Beat until creamy, about 2 to 3 minutes. Stir in the vanilla. With the mixer on low, gradually add the powdered sugar. Turn the mixer up to medium-high speed and mix until smooth and creamy.
5). Punch the dough down and turn it out onto a lightly floured surface and divide the dough into 2 equal pieces. The dough will be sticky, however, use as little flour as necessary to work with it. Tuck under the edges of each piece, cover them with a damp cloth, and let rest for 15 minutes.
6). Roll out each piece into a 17- by 11-inch rectangle, about ¼-inch-thick, lifting the dough to square off the edges and corners to help maintain a rectangular shape and an even thickness. Trim the edges straight and brush off any excess flour. Turn the rectangles so that the long side is parallel to the edge of the work surface. Spread each rectangle with the cream cheese filling, and top with the blueberry or cherry filling leaving a 1-inch border along the bottom edge.
7). Working with one rectangle at a time, fold the top edge of the dough over about ¼-inch. Using both hands, roll the dough towards you, tucking it under with your thumbs to tighten as you work your way across the entire log. As you tuck, gently rock the dough back and forth to keep it taut and even. As you get close to the bottom edge, using two fingers, smear a ½-inch edge into the work surface to thin it out and ensure that the dough seals together. Roll the log onto the smeared edge and rock back and forth to seal.
8). Wrap the log in plastic and freeze it until it's firm, about 45 minutes to an hour, so it will be easy to cut. Repeat with the second piece of dough. The logs can now be doubled-wrapped and kept in the freezer for up to a month. If left to freeze solid, the rolls should be allowed to rest at room temperature for 15 minutes before you
continue with the recipe.
9). Spray two 6-cup jumbo muffin pans with non-stick cooking spray and set aside. Remove the logs of dough from the freezer and position them seam side down. Using a long sharp serrated knife and a gentle sawing motion, trim off the ragged ends of each log to make a 15-inch log. Slice the log into six 2½-inch slices and place each cut side down into the prepared muffin pans. Brush the tops of the rolls with melted butter. Cover and set aside in a warm place to rise until the dough fills the tins, has doubled in size, and is spongy to the touch, about 3 to 3½ hours.
10). While the rolls are baking, make the lemon glaze. In the bowl of an electric mixer fitted with the whisk attachment on low speed, mix the lemon zest, lemon juice, and melted butter. Gradually add the confectioners' sugar and salt. Once the sugar and salt are added, turn the mixer up to medium-high speed and mix for about 1 to 2 minutes until the glaze is smooth and creamy.
11). Thirty minutes before the rolls finish rising, preheat the oven to 350 degrees. Bake the rolls until lightly browned on the tops and bottoms, about 22 minutes. Allow the rolls to cool in the pans for 5 minutes then remove them to a wire rack to finish cooling. Drizzle the lemon glaze over the rolls while still warm. |
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