Dried Blueberry Lemon Rolls Food

DRIED BLUEBERRY LEMON ROLLS

Steps:

• Measure all ingredients except dried blueberries, egg white, water and Lemon Glaze in bread machine pan in the order recommended by the manufacturer. Add blueberries at the Raisin/Nut signal.Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Divide dough into 12 equal pieces shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Cover and let rest 10 minutes on lightly floured surface.Heat oven to 375°. Make 1 lengthwise slash, about 1/4 inch deep, in top of each roll, using sharp knife. Lightly beat egg white and water brush over tops of rolls. Bake 15 to 18 minutes or until dark golden brown. Remove from cookie sheet to wire rack cool. Drizzle with Lemon Glaze. Serve warm, or let cool on wire rack.Lemon Glaze:Mix ingredients until smooth and thin enough to drizzle.1 roll: 250 calories (65 calories from fat) 6g fat (3g saturated) 45mg cholesterol 150mg sodium 44g carbohydrate (3g dietary fiber) 6g protein.Do-ahead NoteShape into rolls and place them on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then cut and brush the tops and bake.SUCCESS TIPIf your bread machine doesn't have a Raisin/Nut signal, add the blueberries 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.SUCCESS TIPUse a sharp knife with a straight edge to slash the tops of the rolls. If the knife blade is dull, it may tear the dough rather than cut it. This could cause the dough to lose some volume and might be a little smaller after rolls are baked.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BLUEBERRY CINNAMON ROLLS

Steps:

• Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
• Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
• Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
• Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
• Place in a well-greased bowl, turning to grease top.
• Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
• Punch dough down; turn dough out onto a lightly floured surface.
• Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
• Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
• Sprinkle with blueberries.
• Roll dough jellyroll fashion, starting at long side.
• Pinch seam to seal (do not seal ends).
• Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
• Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
• Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
• Bake at 350 degrees for 35 minutes.
• Combine powdered sugar and 2 tablespoons milk, stirring well.
• Drizzle over warm rolls.

LEMON BLUEBERRY COOKIES

Steps:

• Preheat oven to 375 degrees.
• Like a cookie sheet with parchment paper and set aside.
• In a large mixing bowl combine the butter and sugar.
• Using an electric mixer beat at medium until well incorporated and fluffy.
• Beat in egg yolks and lemon peel.
• Sift into a medium mixing bowl the flour, cornstarch, baking powder and salt.
• Add flour mixture 1/2 cup at a time to the butter mixture, mixing on low speed until just crumbly.
• Stir in blueberries*.
• Place dough on lightly floured surface, divide in half.
• Knead each half until dough holds together.
• Using your hands form 16 balls out of each half.
• Place the first 16 evenly on the parchment lined cookie sheet.
• Take a glass, dip it in sugar and press each ball to 1/4 inch thickness.
• Bake for 12 to 14 minutes, or until cookies are JUST golden around the edges.
• Repeat with second half.
• *You can also use dried cranberries or cherries for these cookies.