The inspiration for this recipe is from Ree Drummond of The Pioneer Woman Cooks, although it's been modified for those of us who stand up and proudly call ourselves "Foodies" (or at least those of us that are wannabe's).
Sprouted Flour Blueberry Lemon Sweet Rolls
- 2 whole Lemons
- 2 C (Heaping) Fresh Blueberries
- 4 C raw milk
- 1/2 C honey
- 1 C expeller-pressed coconut oil
- 4 C hard red flour, double-sifted
- 4 C sprouted soft white flour, plus extra
- 5 t yeast
- 1 heaping T salt
- 1 heaping t baking powder
- 1 heaping t baking soda
- 1/2 C butter
- 1/2 C turbinado, powdered
- 2 C whole raw milk
- 3 C turbinado, powdered
- Dash of salt
- Juice From lemons
- Zest From lemons
- 3 T melted butter
- Mix milk, honey, and expeller-pressed coconut oil in a saucepan. Heat until very warm but not boiling. Allow to cool until warmer than lukewarm but not hot (about 110 degrees).
- Sprinkle yeast over the surface of the liquid, then add in 8 C flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keeping in a draft-free place. Allow to rest for 1 hour.
- After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Cover dough and refrigerate dough until you need it. (Refrigerating the dough helps make it easier to handle.)
- Preheat oven to 375 degrees. Butter a large baking dish (or a couple of smaller dishes) generously.
- Melt 1/2 C butter in a small saucepan.
- Divide dough in half. Store one half in the fridge for another use (another batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough and brush to spread evenly.
- Mix turbinado and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface.
- Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so roll stays tight. Pinch the edges to seal the seam. With a sharp knife, slice into 2 inch thick rolls and lay, cut side down, into buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top.
- To make the icing: Add half the lemon juice, zest of both lemons, powdered sugar, milk, and dash of salt in a bowl. Whisk together until smooth. Taste it and add more of whatever it needs.
- Remove rolls from oven and drizzle icing all over the rolls. Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist!
- Serve warm or at room temperature.