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Rolls:
4 1/2 teaspoons active dry yeast
6 tablespoons unsalted butter
9 cups flour
2 cups hot water
2 eggs - beaten
1 tablespoon salt
1 cup sugar
Filling:
8 tablespoons unsalted butter - room temperature
4 tablespoons of lemon zest
2 tablespoon lemon juice
1 1/2 sugar
2 cups blueberries
Frosting:
4oz cream cheese
1/4 cup unsalted butter
2 cups sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
Directions:
Add yeast to 1 cup of warm water, set aside for 5 minutes.
In a bowl add butter, sugar, salt, hot water. Then as you stir, pour in 2 cups of flour until smooth. Then add yeast and mix together as you add beaten eggs. Gradually stir in the remainders flour. Mix until dough forms.
Remove dough from bowl to a greased bowl and let rise until doubled in size.
Remove dough from bowl and place it on a lightly floured counter space. Divide in half, set aside one half. Roll out dough into a rectangle. Spread soften butter all over the dough.
In a bowl combine filling, sugar, lemon zest and lemon juice. Spread half of this filling on top of the butter. Saving the other half. Spread about 1 cup of blueberries on top (feel free to add more if you would like)
Gently roll up dough into a long roll. Cut rolls using dental floss or thread about 2 inches thick and place into a greased 9x13 pan, leave room for the rolls to rise.
Follow previous steps for the other half of dough.
Leave on counter for the rolls to rise for about 1-2 hours.
Bake 25-35 minutes at 350 or until the tops are golden.
While cooking mix together the frosting!
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