Lemon Blueberry Overnight Brioche Rolls

Name: Lemon Blueberry Overnight Brioche Rolls
Prep time: 30 min
Cook time: 25 min
Yield: 12

brioche lemon blueberry overnight rolls sweet-bread weekend-breakfast yeast-bread make-ahead

Breakfast

Buttery brioche rolls studded with fresh blueberries and bright lemon zest - prepared the night before for effortless weekend breakfast perfection with minimal morning effort.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 25

Ingredients

450g3 3/4 cups bread flour
7g2 1/4 tsp instant yeast
60g1/4 cup granulated sugar
1 tsp1 tsp salt
3 large3 large eggs, room temperature
120ml1/2 cup warm whole milk
120g8 tbsp unsalted butter, softened
2 tbsp2 tbsp fresh lemon zest
150g1 cup fresh blueberries
1 tbsp1 tbsp flour for coating berries
1 large1 large egg beaten with 2 tbsp milk
2 tbsp2 tbsp pearl sugar or coarse sugar for sprinkling
120g1 cup powdered sugar
3 tbsp3 tbsp fresh lemon juice
1/2 tsp1/2 tsp vanilla extract

Instructions

In a stand mixer bowl, combine 450g3 3/4 cups bread flour, 7g2 1/4 tsp instant yeast, 60g1/4 cup granulated sugar, and 1 tsp1 tsp salt. Using the dough hook, mix on low while adding 3 large3 large eggs and 120ml1/2 cup warm whole milk.
Knead on medium speed for 8 minutes until dough is smooth. Gradually add 120g8 tbsp unsalted butter one piece at a time until fully incorporated. Add 2 tbsp2 tbsp fresh lemon zest and knead until evenly distributed.
Toss 150g1 cup fresh blueberries with 1 tbsp1 tbsp flour for coating berries to prevent sinking. Gently fold into the dough by hand until evenly distributed.
Place dough in a greased bowl, cover tightly with plastic wrap, and refrigerate overnight (8-24 hours).
The next morning, remove dough from refrigerator and let come to room temperature for 30 minutes. Grease a 9x13 inch baking pan.
Divide dough into 12 equal pieces and shape into balls. Place in prepared pan, cover with a damp towel, and let rise for 45-60 minutes until puffy and touching.
Preheat oven to 180°C (350°F). Brush rolls with 1 large1 large egg beaten with 2 tbsp milk and sprinkle with 2 tbsp2 tbsp pearl sugar or coarse sugar for sprinkling.
Bake for 22-25 minutes until golden brown and internal temperature reaches 85°C (185°F). If browning too quickly, tent with foil.
Meanwhile, whisk together 120g1 cup powdered sugar, 3 tbsp3 tbsp fresh lemon juice, and 1/2 tsp1/2 tsp vanilla extract to make a glaze. Adjust consistency with more lemon juice or powdered sugar as needed.
Cool rolls in pan for 10 minutes, then drizzle with lemon glaze while still warm. Serve immediately.

Ingredients

id: bread_flour metric: 450g imperial: 3 3/4 cups name: bread flour
id: instant_yeast metric: 7g imperial: 2 1/4 tsp name: instant yeast
id: granulated_sugar metric: 60g imperial: 1/4 cup name: granulated sugar
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: eggs metric: 3 large imperial: 3 large name: eggs, room temperature
id: warm_milk metric: 120ml imperial: 1/2 cup name: warm whole milk
id: unsalted_butter metric: 120g imperial: 8 tbsp name: unsalted butter, softened
id: lemon_zest metric: 2 tbsp imperial: 2 tbsp name: fresh lemon zest
id: fresh_blueberries metric: 150g imperial: 1 cup name: fresh blueberries
id: flour_coating metric: 1 tbsp imperial: 1 tbsp name: flour for coating berries
id: egg_wash metric: 1 large imperial: 1 large name: egg beaten with 2 tbsp milk
id: pearl_sugar metric: 2 tbsp imperial: 2 tbsp name: pearl sugar or coarse sugar for sprinkling
id: powdered_sugar metric: 120g imperial: 1 cup name: powdered sugar
id: lemon_juice metric: 3 tbsp imperial: 3 tbsp name: fresh lemon juice
id: vanilla_extract metric: 1/2 tsp imperial: 1/2 tsp name: vanilla extract

Instructions

In a stand mixer bowl, combine {bread_flour}, {instant_yeast}, {granulated_sugar}, and {salt}. Using the dough hook, mix on low while adding {eggs} and {warm_milk}.
Knead on medium speed for 8 minutes until dough is smooth. Gradually add {unsalted_butter} one piece at a time until fully incorporated. Add {lemon_zest} and knead until evenly distributed.
Toss {fresh_blueberries} with {flour_coating} to prevent sinking. Gently fold into the dough by hand until evenly distributed.
Place dough in a greased bowl, cover tightly with plastic wrap, and refrigerate overnight (8-24 hours).
The next morning, remove dough from refrigerator and let come to room temperature for 30 minutes. Grease a 9x13 inch baking pan.
Divide dough into 12 equal pieces and shape into balls. Place in prepared pan, cover with a damp towel, and let rise for 45-60 minutes until puffy and touching.
Preheat oven to 180°C (350°F). Brush rolls with {egg_wash} and sprinkle with {pearl_sugar}.
Bake for 22-25 minutes until golden brown and internal temperature reaches 85°C (185°F). If browning too quickly, tent with foil.
Meanwhile, whisk together {powdered_sugar}, {lemon_juice}, and {vanilla_extract} to make a glaze. Adjust consistency with more lemon juice or powdered sugar as needed.
Cool rolls in pan for 10 minutes, then drizzle with lemon glaze while still warm. Serve immediately.

Tips

Room Temperature Ingredients: Ensure eggs and milk are at room temperature for proper dough development and even mixing.

Overnight Rise: The slow overnight fermentation develops complex flavors and makes the dough easier to handle. Dough can be refrigerated up to 48 hours.

Berry Preparation: Tossing blueberries in flour prevents them from sinking to the bottom during baking and helps maintain their shape.

Shaping Consistency: Weigh portions for uniform rolls that will rise and bake evenly. Each portion should be about 75-80g.

Make-Ahead Options: Shaped rolls can be covered and refrigerated overnight, then brought to room temperature and risen before baking.

Storage: Best served warm the day they're made. Store covered for 2 days, or freeze for up to 3 months. Reheat gently before serving.