Lemon Blueberry Rolls

Activate the yeast:

• In a small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.

Prepare the dough:

• In a large mixing bowl, combine the activated yeast mixture, Blueberry Noosa yogurt, sugar, melted butter, salt, eggs, and 2 cups of flour. Mix until well combined.

• Gradually add the remaining flour, 1/2 cup at a time, until the dough forms a soft ball.

• Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic.

Let the dough rise:

• Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Prepare the filling:

• In a small bowl, mix together the blueberries, sugar, lemon zest, lemon juice, and Blueberry Noosa yogurt. Set aside.

Assemble the rolls:

• Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 12×18 inches.

• Spread the blueberry filling evenly over the dough.

• Starting from the long edge, roll the dough into a tight log.

• Cut the log into 12 equal slices and place them in a greased 9×13 inch baking dish.

Let the rolls rise again:

• Cover the rolls with a clean kitchen towel or plastic wrap and let them rise for another 30-45 minutes until they are puffy.

Bake:

• Preheat the oven to 375°F (190°C).

• Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through.

Make the glaze:

• In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.

Glaze the rolls:

• Once the rolls are out of the oven, let them cool for a few minutes, then drizzle the glaze over the top.

Serve and enjoy!