02 April 2009

blueberry cream cheese rolls


2 tablespoons granulated sugar       
1 teaspoons granulated sugar       
1 package 1/4 oz active dry yeast       
2 tablespoons unsalted butter softened   
1 1/4 teaspoons salt       
1 1/4 cups milk       
2 tablespoons milk       
1 egg       
4 cups flour       
2 cups confectioners sugar       
4 ounces cream cheese       
1 10-oz jar blueberry preserves       
fresh blueberries                      
  1. combine 1/4 cup warm water, 1 teaspoon granualted sugar and the yeast; let stand for 5 minutes.
  2. using an electric mixer, beat the butter with the salt and the 1 1/4 cups milk and the remaining 2 tablespoons of granulated sugar until fluffy. 
  3. gradually add the flour at low speed. transfer the dough to a floured surface and knead for 2 minutes .
  4. place in a greased bowl and turn to coat.  cover and refridgerate overnight to let rise.
  5. preheat the oven to 400.  take the dough out of the refrigerator.  grease a 9 X 13 inch baking pan.
  6. on a floured surface, roll our the dough into a 12 by 16 inch rectangle.  spread the blueberry preserves on the dough, leaving a 2-inch border.  sprinkle the fresh blueberries on top of the blueberry preserves.
  7. roll up lengthwise and seal the edges.  slice into 1 to 1 1/2 inch pieces and place in the pan cut sides up.
  8. bake until golden-brown, 20 to 25 minutes.
  9. using a electric mixer, beat the confectioner's sugar, cream cheese, and the remaining 2 tablespoons milk.
  10. top the rolls immediately with cream cheese icing when fresh out of the oven.

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