I just returned home from what has been basically three weeks worth of travel. It started with my trip to Vermont to support #CabotFit, a few days home and then over to Lubbock, Texas to learn more about beef (post coming soon), then down to Florida for a whirlwind half-vacay with my family. There have been lots of trips to the grocery store along the way, but none that involved filling my own pantry. That's when recipes like the one I'm sharing today, which basically rely on ingredients you're stocking in your fridge, freezer or pantry, come in handy.
These breakfast rolls are inspired by countless numbers of recipes we tested while I was at Cooking Light years ago. I think frozen bread and pizza dough was fairly new back then (yes, I'm that old), and it really made the work of creating yeast bread recipes a snap. Nowadays, you can get whole grain varieties, and probably even gluten-free doughs (if you're lucky enough to have a Whole Foods or Trader Joe's near you.) Or, you can -- if you have a little extra time -- make your own yeasted dough. I prefer frozen wild blueberries for this recipe since they are smaller and stay "in" the rolls better, plus they pack a bigger blueberry punch.
What about you -- what are your go-to recipes when the cupboard is bare?
If you have a little extra time, definitely try making your own pizza dough. In fact, make a couple of batches and freeze some. Cooking Light shows you how here:
These Wild Blueberry Breakfast Rolls are made with ingredients from your freezer and pantry! Tweet this
Quick and Easy Blueberry Breakfast Rolls
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 pound frozen bread or pizza dough, thawed
- 2 tablespoons softened butter
- 1/2 cup frozen wild blueberries
- Vanilla Greek-style yogurt thinned with milk (optional)
Combine brown sugar and cinnamon. Place dough on a lightly floured surface; roll dough into an large rectangle. Smear butter over dough; sprinkle evenly with brown sugar mixture. Top with blueberries and press into dough.
Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 9 slices. Arrange slices, cut sides up, in an (8-inch) square baking dish coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Meanwhile, preheat oven to 350°.
Uncover rolls. Bake at 350° for 25 minutes or until lightly browned. Cool 10 minutes in dish on a wire rack. Drizzle with Greek-style yogurt, if desired.