Blackberry Lemon Sweet Rolls

 

Rolls

· 1/4 cup very warm water

· 1/2 cup room temperature milk

· 1 packet active dry yeast

· 1/4 cup butter, softened

· 2 tsp vanilla extract

· 1/2 tsp salt

· 1/4 cup sugar

· 2 eggs

· 2 3/4 cups flour

· 3/4 cup seedless blackberry spreadable fruit

 

Icing

· 1/2 cup powdered sugar

· 1 tbsp. milk

· 1/2 tsp lemon extract

· 2-3 tsp lemon zest

 

Steps

1) stir together the water and milk in the bowl of a standing mixer. Sprinkle the yeast on top and allow to sit for 5 minutes.

2) Add the butter, vanilla, salt, sugar, and 1 egg to the bowl. Beat on medium-low speed with a paddle attachment for 30 seconds or until the butter is broken up into pieces.

3) Gradually beat in the flour on medium speed until just combined.

4) Turn the dough out onto a flowered surface and knead until it is soft, mostly smooth, and only slightly sticky 9approximatly 5-8 minutes). You may need to periodically reflour the surface to keep the dough from sticking.

5) Coat a large bowl with cooking spray and place the dough inside, turning once to coat. Cover the bowl with a clean kitchen cloth and allow to rise for 1 hour or until the dough has roughly doubled in size.

6) Preheat oven to 350°F. Coat two muffin pans with cooking spray and set aside.

7) Punch down the dough and roll it our into a 15x10-inch rectangle on a floured surface. Coat the dough in an even layer of the spreadable fruit. Starting from the narrow end, loosely roll the dough into a swiss roll.

 

From the book: A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy Jo, and Book Lovers Everywhere

By: Alison Walsh

Introduction by: Sara Letourneau

Recipe from: A Little Princess

By: Frances Hodgson Burnett