blueberry sweet rolls


1/2 cup plant milk, unsweetened 

1/3 cup Earth Balance, soy free

1/2 warm water (105º to 110º)

1 (0.25-ounce) package active dry yeast

3 1/2 cup all-purpose flour (or whole wheat or spelt for lower gluten content)

1/4 cup raw sugar

2 TBSP vegan sour cream

1 flax egg (3 TBSP water + 1 TBSP of flax meal)

1 tsp salt

1/2 tsp (or a glug) of vanilla paste 



2 TBSP Earth Balance, melted

2 TBSP raw sugar

1/2 cup blueberry preserves (or a little more)

1/2 cup fresh blueberries 



3 cups confectioners’ sugar

1 tsp lemon zest

1/3 cup lemon juice 

1/8 tsp kosher salt 



First, ya dough. In a small saucepan heat milk over medium heat just until heated, add butter and remove from heat. 

In a medium/large bowl add warm water and yeast, mix until foamy and let stand about 5-10 mins. 

In that time, make your flax egg. Whisk together the flaxmeal and water. Let stand. 

Then, add milk mixture, 2 cups of flour, sugar, sour cream, flax egg, vanilla, salt to the yeast. Mix it up (for about a minute) and add the remaining flour. Mix until dough is smoothish (about 3 minutes). Dough will be a little sticky. Cover and let stand in a warm, draft-free place (my oven) until doubled in size, about 1 hour. 

*Use this time to get your cast-iron skillet ready with oil and flour

After the dough has risen, punch it down and roll it out on a floured surface into a 16x12 rectangle (no need to be exact here). 

Brush with melted butter, sprinkle with sugar, spread those preserves and top with fresh bluebs. Then roll it up! 

Cut into desired thickness. Place rolls in prepared skillet. Cover again and let rise in a warm, draft-free environment until they have doubled in size, another 40 mins. 

Bake at 350º until golden brown, about 35 minutes. 

*While your rolls are baking you can make the glaze. Sift the confectioners' sugar and add everything else..whisk it together. 

Glaze as desired.