Using a quick and easy bread dough from the bread machine, these soft, doughy and delicious Bread Machine Blueberry Breakfast Rolls are worth waking up early for!
When my colleagues with ReDux suggested "favorite kitchen tool" for this month's theme, I didn't have to pause even a second to come up with my answer:
Unless this is your first day to the blog, you probably wouldn't have to guess my favorite kitchen tool right now either.
Basically, if I can roll up something sweet and doughy on a Sunday morning for my boys using bread dough from my bread maker, I'm gonna....
I joked on Instagram the other day that this is my way of replenishing my glycogen stores before BodyPump on Mondays.
Dietitian humor is pretty lame. That's okay. I make up for it by sharing recipes like these with you.
If you're wondering, though, where the "ReDux" is in the recipe, believe it or not these are a touch lighter than a traditional breakfast roll. I've trimmed the butter down to 1/3 cup, which is admittedly not skimpy, but less than you find in many recipes. And at 1/2 cup of sugar over the entire recipe of 8 rolls, that's also not the "worst" you'll find. I can't really claim that the little blue dynamo blueberries that star in these rolls really have the fruit/fiber impact I like when eating them straight out of the bowl, but around my house, that's what the rest of the week is far. On Sundays, we eat rolls.
And I hope you will, too.
To see what other ReDux members are serving up for this month, click over to the ReDux site:
Wake up early for these BREAD MACHINE BLUEBERRY BREAKFAST ROLLS! #thereciperedux Tweet this
Bread Machine Blueberry Breakfast Rolls
Makes 8 Rolls
- 1/2 cup plus 2 tablespoons water
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sugar
- 1 tablespoon unflavored whey protein powder or non-fat dry milk powder
- 225 g (1 3/4 cup plus 2 tablespoons) all-purpose flour (I use 100 g white whole wheat and 125 g all-purpose flour)
- 3/4 teaspoon active dry yeast
- 1/3 cup butter, at room temperature
- 1/3 cup brown sugar
- 1/3 cup blueberries
- 1 cup powdered sugar
- 1 tablespoon half-and-half
- 1 tablespoon orange juice
- Layer first 7 ingredients (through yeast) in your bread machine. Start "dough" cycle. (You can proof your dough in your bread machine, just be sure that you're on the "dough" cycle so that it doesn't proceed onto the baking cycle.)
- Coat a baking dish or pie plate with cooking spray; set aside.
- When dough is ready (has proofed once), turn out onto a floured surface. Roll dough into an 18- x 8-inch rectangle, sprinkling with additional flour if needed to avoid sticking to rolling pin.
- Spread butter over dough. Sprinkle with brown sugar and blueberries, pressing blueberries into dough just slightly. Gently roll up dough, jelly-roll fashion, starting with a long end. Pinch seam to seal. Cut dough into 8 slices using a serrated knife. Place slices, cut side up, in prepared pan. Cover and let rise 45 minutes.
- Preheat oven to 350 degrees F.
- Combine powdered sugar, half-and-half and juice in a small bowl; set aside.
- Uncover dough and bake for 15 to 20 minutes or until lightly browned. Cool slightly; drizzle with icing.