Blackberry & Brown Butter Sweet Rolls

Blackberry Brown Butter Sweet Rolls

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

For the dough:
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.
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.
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).
Grease a large baking dish (9x13 works well).
For the filling:
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.
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.
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.
Place rolls in preheated oven and bake for about 15 minutes, until the rolls are cooked through and beginning to brown on tops.
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.
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

Recipe by Wright Family Table at https://www.wrightfamilytable.com/blackberry-brown-butter-sweet-rolls/