Blackberry & Brown Butter Sweet Rolls

I can’t even count the number of times I plan a recipe to use up something in the fridge, only to find it gone by the time I get into the kitchen to make it. I call Trevor up and ask him what happened to whatever ingredient, only for him to invariably say “oh I ate it because it was going to go to waste”.

That is exactly what happened when I went to make these sweet rolls. Trevor had bought a whole bunch of blackberries the other day when they were on sale, and I kept seeing them in the fridge wondering if we could eat them all before they went bad. I was doubtful and started thinking of recipes I could use blackberries in. I had also been wanting to make some sweet rolls. Somehow brown butter got thrown into the mix and I had the perfect way to save some blackberries.

Except when I went to make them, the blackberries were gone. And of course, Trevor had the same thought I had–that they needed to be used up–and took them to work to eat. By this point though, I was too obsessed with the idea of blackberry and brown butter sweet rolls that I couldn’t not make them. I mean, brown butter and blackberries! So I sent Trevor to pick up some more.

I don’t think he minded though, because he said to me after eating one, “Melissa, I am being completely honest when I say these are the best sweet rolls I have ever had”. He often tends to be a little more dramatic than me, but really, he is right. These are pretty amazing. The dough bakes up moist and tender, and the blackberries and brown butter are a perfect pair. You should probably just add making these to the top of your to-do list. Also, I won’t blame you if you decide to 1.5x or 2x the glaze recipe for extra drizzling. (Or you know, for just dipping everything and anything in).

As a side note, the dough I used for this, from the Pioneer Woman, is probably the only recipe I will ever use from now on for sweet rolls. It is pretty quick and easy, but also the perfect texture.

Blackberry Brown Butter Sweet Rolls

 

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Serves: 20-24 rolls

Ingredients

• FOR THE DOUGH:
• 2 cups milk
• ½ cup granulated sugar
• ½ cup canola oil
• 2¼ teaspoons yeast
• 4 cups AP flour
• ½ cup (additional) AP flour
• 2 teaspoons salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• FOR THE FILLING:
• 1 stick of butter
• 2 cups blackberries, washed
• ⅓ cup granulated sugar
• 1 teaspoon cornstarch
• FOR THE GLAZE:
• 2 tablespoons milk
• 1½ cups powdered sugar
• Pinch of salt

Instructions

1. For the dough:
2. Mix milk, sugar, and canola oil in a large pot. Heat over medium heat until hot but not yet boiling. Remove from heat and allow to cool until warm but no longer hot.
3. Sprinkle yeast on the surface of the warm mixture, then add in the 4 cups of flour. Stir gently until combined. Dough will be sticky and wet. Cover with a tea towel and let sit for 1 hour.
4. After 1 hour, add in the additional ½ cup of flour and the salt, baking soda, and baking powder. Mix until combined. Cover and refrigerate until needed (I like to keep it overnight).
5. Grease a large baking dish (9x13 works well).
6. For the filling:
7. Melt 1 stick of butter in a small saucepan over medium heat. Continue cooking until butter is browned and nutty smelling. Remove from heat and let cool slightly. Divide in half.
8. While butter cools, combine blackberries, sugar, and cornstarch in a medium bowl. Let sit for 5 minutes or so until the blackberries break down a little bit and release some of their juices. Mash them with a fork to help break them up a bit. Reserve 3 tablespoons for the glaze and set aside.
9. Dump dough onto a floured surface. Roll into a thin large rectangle, about 30x10 inches. Drizzle with half of the cooled brown butter, then top evenly with the blackberry mixture (not the reserved 3 tablespoons). Roll dough tightly from one long side to the other (so you have 1 long roll about 30 inches), pinching edges to seal when you get to the end. Slice into rolls about 1 inch thick and lay slices into prepared baking dish. You want them to be fairly close together but not too crowded. Allow to rise for 20 minutes. Preheat oven to 375 degrees F while they rise.
10. Place rolls in preheated oven and bake for about 15 minutes, until the rolls are cooked through and beginning to brown on tops.
11. To make the glaze, whisk together the other half of the brown butter, milk, powdered sugar, 3 tablespoons blackberry mix, and pinch of salt. If needed, add a little more milk or powdered sugar to reach desired consistency.
12. Once rolls are cooked, remove them from the oven. Drizzle glaze over the rolls. Serve warm or at room temperature.

Notes

For freezing: after slicing rolls, freeze flat on a baking sheet until mostly frozen. Transfer to a airtight freezer bag. When you are ready, remove the rolls from the freezer, place in a prepared pan, and let them come to room temperature. Once room temperature, let them rise for 20 minutes, then bake.

Source: Adapted from The Pioneer Woman

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