Archive for the ‘65C Blackberry Rolls with Lemon Glaze’ Category

I stomped upon this recipe Lemon Raspberry Sweet Rolls many months ago. I knew at first sight that I would like the recipe because of lemon and raspberry combination (plus I got captured by the gorgeous pictures!). Sadly I didn’t get to make it and forgot all about this recipe, until recently I was cleaning my Safari tabs on my iPad (yes I have lots of tabs open to remind myself to follow up later…) I rediscovered this recipe.

This is pretty much like making cinnamon rolls, except the filling is different. I did not follow the recipe– I used my basic white bread Pullman Loaf recipe for the dough. For filling, I used blackberry jam that I made few days before. As for lemon glaze, I chose not to use cream cheese because I want to keep flavor light and fresh.

Blackberry Rolls with Lemon Glaze

Blackberry Rolls with Lemon Glaze

65C Blackberry Rolls with Lemon Glaze (makes 12 Rolls)


Dough starter:
1/4 cup bread flour
250ml water

1 egg– beaten
6 tbsp milk, plus 2 tbsp
6 tbsp whipping cream
4 cups bread flour
2 1/2 tsp dry yeast
6 tbsp sugar
3 tbsp milk powder
1 tsp salt
4 tbsp unsalted butter– melted and cooled

8 oz. blackberry jam

Lemon Glaze:
2 tbsp unsalted butter– melted and keep warm
2-3 tbsp freshly squeezed lemon juice (1 small lemon)
4 tbsp powder sugar


  1. Prepare dough starter: Combine bread flour and water in a small sauce pan. Blend well with a balloon whisk over medium low heat (whisk continuously). When the mixture thicken slightly, reduce to lowest heat setting while whisking continuously, until the mixture reaches 65 degree C. The consistency will be like condensed milk. Remove from heat and cool before using.
  2. While dough starter is cooling, beat egg in a bowl, then add in 6 tbsp of milk and whipping cream. Mix well.
  3. Pour in egg mixture to the bottom of bread machine loaf pan, followed by bread starter.
  4. Add flours to loaf pan.  Make an indent in the middle, and add dry yeast to the indent. Add sugar, milk powder and salt to different corners of the loaf pan.
  5. For Zojirushi bread maker (model Zojirushi BB-PAC20), press HOME MADE button and set timing as follow and press START: Rest: OFF–> Knead: 25 min –> Shape: OFF –> Rise 1: 45 min –> Rise 2: 30 min –> Rise 3: 1hour –> Bake: OFF –> Keep Warm: OFF
  6. 1-2 minutes after the knead cycle starts, add in 2 tbsp milk (the dough will be very wet– add more milk if needed). Add melted butter in 2-3 batches before knead cycle completes.
  7. When the final rise cycle is completed, transfer dough to a lightly floured surface. Gently roll out to 15 x 13 rectangle. Spread blackberry jam evenly on the dough, then roll up lengthwise to a log. Pinch dough to seal the end. Cut into 12 pieces. Place dough, cut side up, in a deep dish greased baking pan or glass pan. Cover with plastic wrap and let it rise to almost double in size.
  8. Brush top with whipping cream, and bake in preheated 350F oven, middle rack, for 25-30 minutes. Remove rolls from the oven.
  9. While bread is cooling in the pan, prepare lemon glaze: melt butter in microwave, then add in lemon juice and powder sugar. Whisk together until smooth. Spoon glaze over the top of the rolls. Rolls are best served warm with glaze..

Regina’s Note:

  • Don’t let the long steps scare you– most of the time it’s the bread machine that is doing the job. I program my bread machine for each cycle, but you can just follow a simple white bread loaf recipe.
  • For a slightly healthy version, substitute out 1 cup bread flour with 1 cup of wheat flour.
  • The rolls taste the best when it’s warm and freshly glazed as you can taste more of the lemon glaze.
  • Be creative with the filling– raspberry, strawberry, orange, chocolate…

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