Pioneer Woman Best Blueberry Lemon Sweet Rolls

Directions

• Make the dough base: Bring 2 cups whole milk, 1/2 cup granulated sugar and 1/2 cup canola oil to a simmer in a large saucepan over medium heat. Remove it from the heat and let it cool to about 110°F, then sprinkle the yeast over the top and wait about 5 minutes until it foams.
• Mix the first rise: Add 4 cups of the flour to the yeast mixture and stir gently until combined. The dough will be very wet and sticky, so cover it with a tea towel and let it sit in a draft-free place for 1 hour.
• Chill the dough: Add the remaining 1/2 cup flour, 1 1/2 teaspoons kosher salt, the baking powder and the baking soda, then mix until combined. Refrigerate the dough, covered, for at least 1 hour, since the cold makes it much easier to handle.
• Prep the pans: Preheat the oven to 375°F. Grease three 9-inch pie plates (not deep-dish) with oil.
• Melt the butter: Melt the 1/2 cup salted butter in a small saucepan over medium heat. Take it off the heat as soon as it melts.
• Roll out the dough: Turn the dough onto a floured surface and roll it into a rectangle about 24-by-10 inches. Drizzle the melted butter over the top, then spread it evenly with your fingers.
• Add the filling: Combine 3/4 cup granulated sugar, 1/2 teaspoon kosher salt and the zest of 2 lemons on a plate. Rub the zest into the sugar until it turns light yellow, sprinkle it evenly over the butter, then scatter 2 cups blueberries over the surface.
• Roll and slice: Starting at the long side farthest from you, roll the dough toward you into a tight log, tucking as you go. Pinch the seam shut, trim the ends, then slice into 24 rolls about 1/2 inch thick.
• Rise and bake: Lay the slices cut side down in the pie plates, 8 per plate, and let them rise for 20 minutes. Bake for 20 to 25 minutes until deep golden brown on top.
• Whisk the glaze: Combine the zest of 2 lemons, the juice of 1 lemon, 8 cups powdered sugar, 6 tablespoons whole milk and a dash of kosher salt in a medium bowl. Add 3 tablespoons melted salted butter and whisk until smooth, then add more milk as needed until it's pourable.
• Glaze and serve: Drizzle the glaze over the rolls as soon as they come out of the oven, getting it around the edges and over the whole surface. Serve them warm or at room temperature.