To me summer is synonymous with berries, citrus, and fresh herbs. So I thought why not combine them to make one super delicious summer breakfast treat?
Servings: 12 Buns
Ingredients:
Lemon Thyme Blueberry Buns
Servings: 12 Buns
Active Time: 30 min
Total Time: 2 Hours
Total Time: 2 Hours
Ingredients:
For the Dough
1/4 Ounce Package Active Dry Yeast
1/2 Cup Warm Water
1/2 Cup Warm Milk
1/4 Cup Sugar
1/3 Cup Unsalted Butter, Melted
1 tsp Kosher Salt
1 tsp Fresh Thyme
1 Tbsp Lemon Zest
1 Large Egg
3 Cups All Purpose Flour
1/2 Cup Warm Milk
1/4 Cup Sugar
1/3 Cup Unsalted Butter, Melted
1 tsp Kosher Salt
1 tsp Fresh Thyme
1 Tbsp Lemon Zest
1 Large Egg
3 Cups All Purpose Flour
For the Filling
12 oz Fresh or Frozen Blueberries
1/4 Cup Sugar
1/4 Cup Fresh Lemon Juice
1 tsp Vanilla
2 Tbsp Flour
1 tsp Fresh Thyme
1/4 Cup Sugar
1/4 Cup Fresh Lemon Juice
1 tsp Vanilla
2 Tbsp Flour
1 tsp Fresh Thyme
For the Frosting
1 1/2 Cup Confectioners Sugar
1 Tbsp Fresh Lemon Juice
1 tsp Lemon Zest
2 Tbsp Milk
1 tsp Lemon Zest
2 Tbsp Milk
Directions
In a small bowl pour in the warm water and the yeast and whisk until combined. Set-aside. In the bowl of your mixer with the paddle attachment, mix together the sugar, milk, butter, egg, and salt. Change the attachment to the dough hook and add 1 1/2 cups of flour and mix together. Add the lemon zest and the fresh thyme. Whisk the yeast one more time and pour into the bowl and mix until well combined. Add the rest of the flour and mix for two minutes on low. Take the dough out of the mixer, shape slightly, and put in a lightly oiled bowl and cover with plastic wrap until the dough doubles in size.
Meanwhile, pour the blueberries into a small saucepan on medium low heat. Add the sugar, lemon juice, vanilla, and fresh thyme. Cook on medium low heat until the sugar is dissolved. Add the flour and combine until the mixture thickens. Set aside until completely cooled.
When the dough doubles in size, punch it down and lay it out on a clean, lightly floured surface. Roll the dough out in a square about 1/3 inch thick. Take the blueberry mixture and spread all over the dough from edge to edge. Wet the edges and start rollin'! Be sure the roll is sealed tightly. Take a serrated knife and cut the roll into 1-1 1/2 inch slices. Place in a jelly roll dish 3 by 4. Cover with plastic wrap or a damp towel and wait for the rolls to double in size - about an hour.
Meanwhile, make the frosting by combining the confectioners sugar, lemon juice, and milk and set aside.
Preheat the oven to 350. When the rolls have risen to twice their original size place them in the oven for 20 minutes. Take out of the oven, let cool for 10 minutes, pour the frosting over the top of the rolls, and serve warm.
In a small bowl pour in the warm water and the yeast and whisk until combined. Set-aside. In the bowl of your mixer with the paddle attachment, mix together the sugar, milk, butter, egg, and salt. Change the attachment to the dough hook and add 1 1/2 cups of flour and mix together. Add the lemon zest and the fresh thyme. Whisk the yeast one more time and pour into the bowl and mix until well combined. Add the rest of the flour and mix for two minutes on low. Take the dough out of the mixer, shape slightly, and put in a lightly oiled bowl and cover with plastic wrap until the dough doubles in size.
Meanwhile, pour the blueberries into a small saucepan on medium low heat. Add the sugar, lemon juice, vanilla, and fresh thyme. Cook on medium low heat until the sugar is dissolved. Add the flour and combine until the mixture thickens. Set aside until completely cooled.
When the dough doubles in size, punch it down and lay it out on a clean, lightly floured surface. Roll the dough out in a square about 1/3 inch thick. Take the blueberry mixture and spread all over the dough from edge to edge. Wet the edges and start rollin'! Be sure the roll is sealed tightly. Take a serrated knife and cut the roll into 1-1 1/2 inch slices. Place in a jelly roll dish 3 by 4. Cover with plastic wrap or a damp towel and wait for the rolls to double in size - about an hour.
Meanwhile, make the frosting by combining the confectioners sugar, lemon juice, and milk and set aside.
Preheat the oven to 350. When the rolls have risen to twice their original size place them in the oven for 20 minutes. Take out of the oven, let cool for 10 minutes, pour the frosting over the top of the rolls, and serve warm.
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