Bakery Rolls with Rosemary-Lemon Butter, Blueberries, and Pecan
Soft, aromatic enriched dough rolls filled with rosemary-lemon butter, juicy cooked blueberries, and toasted pecans for a crisp contrast. An original bakery recipe with a fresh, buttery, and lightly herbal profile.
Ingredients
- 500 g bread flour (for the dough)
- 70 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 240 ml warm whole milk (38°C)
- 1 50 g egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 8 g lemon zest (for the relleno)
- 4 g fresh rosemary, finely chopped (for the relleno)
- 80 g light brown sugar (for the relleno)
- 220 g fresh or frozen blueberries (for the relleno of fruta)
- 8 g cornstarch (for espesar the fruta)
- 15 ml lemon juice (for the fruta)
- 70 g toasted pecans, chopped (for the relleno)
- 120 g cream cheese (for the glaseado)
- 90 g powdered sugar (for the glaseado)
- 30 ml whole milk (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
- 1 g salt (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and melted unsalted butter. Mix until a shaggy dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 3
3. Place the dough in a lightly greased bowl, cover, and let rise for 60 to 75 minutes in a warm spot until nearly doubled in size.
- 4
4. While the dough rises, make the fruit filling. Place the blueberries, cornstarch, and lemon juice in a small saucepan. Cook over medium heat for 4 to 6 minutes, stirring, until thickened into a compote. Let it cool completely.
- 5
5. In another bowl, mix the softened unsalted butter with the lemon zest, chopped fresh rosemary, and light brown sugar until spreadable.
- 6
6. Grease a baking dish about 9 x 13 inches and set aside.
- 7
7. Once the dough is ready, deflate it and roll it out on a lightly floured surface into a rectangle about 40 x 30 cm.
- 8
8. Spread the rosemary-lemon butter evenly over the dough. Spoon the cooled blueberry compote on top, then sprinkle with the chopped toasted pecans.
- 9
9. Roll the dough tightly from the long side into a log. Cut into 12 even pieces and arrange them in the prepared dish.
- 10
10. Cover the dish and let the rolls proof again for 35 to 45 minutes, until puffy.
- 11
11. Preheat the oven to 350°F / 175°C.
- 12
12. Bake the rolls for 25 to 30 minutes at 350°F / 175°C, until golden and baked through in the center.
- 13
13. While they bake, beat the cream cheese with the powdered sugar, whole milk, vanilla extract, and salt until smooth and spreadable.
- 14
14. Let the rolls rest for 10 minutes after baking. Then spread the glaze over the warm rolls and serve.
Chef tips
Toast the pecans for 6 to 8 minutes at 325°F / 165°C to deepen their flavor before chopping. If the blueberry compote seems too loose, chill it longer before using so the filling does not leak out.
Substitutions
You can replace pecans with walnuts. Whole milk may be swapped for reduced-fat milk, though the crumb will be slightly less tender. Fresh rosemary can be replaced with a small amount of fresh thyme for a different herbal note.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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