Huckleberry Sweet Rolls
Delightful huckleberry sweet rolls that combine warm, fluffy dough with sweet-tart huckleberries, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 3/4 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 cup huckleberries (fresh or frozen)
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
Instructions
- Prepare the dough: In a large mixing bowl, whisk together the flour, sugar, instant yeast, and salt.
- Add wet ingredients: Pour in the warmed milk, melted butter, and the egg. Stir until a shaggy dough forms.
- Knead the dough: Turn onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- First rise: Place in a lightly greased bowl and let it rise for about an hour or until doubled in size.
- Incorporate huckleberries: Punch down the dough and gently fold in huckleberries.
- Shape the rolls: Roll out the dough and cut into squares, rolling each square into logs and placing in a greased baking dish.
- Second rise: Cover and let rise for another 30 minutes while preheating the oven to 350°F (175°C).
- Bake the rolls: Bake for 20-25 minutes until golden brown.
- Prepare the glaze: Whisk together powdered sugar and milk until smooth.
- Finish and serve: Let cool slightly before drizzling glaze over the rolls.
Notes
These rolls are best enjoyed fresh but can be stored in an airtight container for a couple of days or frozen for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 12g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 12mg
Keywords: huckleberry, sweet rolls, breakfast, brunch, baking, dessert