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    Home / Breakfast / Soft & Pillowy Blueberry Breakfast Rolls, and a Sweet Request for Passion

    Soft & Pillowy Blueberry Breakfast Rolls, and a Sweet Request for Passion

    May 11, 2014 by Ingrid Beer 34 Comments

    This morning at the table having a sweet little breakfast with my husband, we got on the topic of passion and how when it's plentiful, life has such clarity and meaning; but when it's lacking, moving through life can be a little like moving through murky waters that are hungry for the sun's rays to penetrate through.

    Soft & Pillowy Blueberry Breakfast Rolls, and a Sweet Request for Passion

    Blueberry Breakfast Rolls

    Really, there's nothing like passion to get a job done, and done well and with full intentionality. At this point in my life, I cannot escape the fact that it is passion that is the driving force behind every single thing that I place my hand on to do that is of any real meaning to me, as it is a sort of magical infusion of gusto and purpose that can turn the relatively-mundane into something that has indescribable charisma and flavor. It is something that springs up from within, like a well of living water.

    Passion is a little like those silky and rich ingredients found in a recipe for soft & pillowy blueberry breakfast rolls; it helps raise, puff, sweeten, tenderize and create that wonderful “mouth feel” of a warm, perfectly chewy and fluffy roll. It gives flavor when flavor is needed, and is a part of that magical chemistry that creates desire, helping the little bites of life slide oh-so pleasurably down into the belly.

    When it's present, passion can move mountains; it is that special something that aids in keeping all of the balls up in the air, so to speak, when they should otherwise, for all intents and purposes, be falling all around.

    Ah, but when passion is hiding...that's another thing.

    Blueberry Breakfast Rolls

    Blueberry Breakfast Rolls

    I go through periods in my life that feel a bit like a desert—they seem arid and void of the moisture that is so necessary to have in order to keep life feeling vibrant and thriving. In those moments, it seems to me like the faucet of passion has been turned off, or at least turned down to a trickle, and I can't find the desire anywhere within my soul to take another step forward in any direction.

    In those moments, I feel so very uncomfortable in my own skin because it is not what I would prefer to be experiencing. It's a little unnerving, discombobulating, even, to temporarily be unable to clearly see (or feel) the meaning behind what I do.

    Endeavors lack luster, in the same way that a simple dough without salt lacks flavor.

    Blueberry Breakfast Rolls

    When passion is playing the “find me” game with me, I look under this rug and behind that door; in that corner, and under the bed. But instead of a revelation, what I get is a little far-off giggle, a little mischievous laugh from passion letting me know that it is there to be found, but that it would rather have me search it out, whole-heartedly, than reveal itself to me. That it would rather have me realize that I'm missing it and put in a little of my own elbow grease to find it.

    And it's the best thing.

    Blueberry Breakfast Rolls

    Discomfort is a great motivator to asking questions and to arriving at the realization that something that is vital, is needed. It creates a prayer in the heart, an empty space that needs to be filled. It brings me to a place where I cannot avoid the simple fact that even passion is a merciful gift that must be requested, and is not automatically present even when one is participating in their life's work and on the “right path”.

    Blueberry Breakfast Rolls

    Blueberry Breakfast Rolls

    This morning's quiet gift to me over our sweet little breakfast was an awakening to the truth that even passion must be asked for. When it's there, in full glory, in full revelation and strength, it is phenomenal and invigorating beyond belief. It is incredibly powerful. Yet, as with so very many things, it can easily be taken for granted.

    Passion helps us to juggle all that life's busy schedule throws at us—helps us to keep all balls up in the air, rather than landing, with thuds, onto our heads. It gives us a desire to share, a desire to connect, a desire to be vulnerable—in a nutshell, a desire to love and to exist, at all.

    It is also a state of being that desires to be requested, and is worthy of being sought after when it's playing hide and seek. And when there in its fullness, it should be grabbed with both hands, kissed and held close and cherished; but when it's not, the empty space that it leaves must be fully felt, and compel us to come to a place where there's humility enough to ask for its rich, buttery and softening presence once again.

    Taste what's good and pass it on.

    Ingrid

    Soft & Pillowy Blueberry Breakfast Rolls with Creamy Vanilla-Lemon Icing
    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe

    Yield: Makes 12-15 Rolls

    Ingredients:

    • ¼ cup warm water (110°)
    • 1 (¼ ounce) packet active dry yeast
    • 1 teaspoon sugar (for activating yeast)
    • 1 cup warm half and half
    • ½ cup sugar
    • 2 eggs
    • ½ cup (approximately) mashed potato, room temp (*see note below)
    • 1 tablespoon pure vanilla extract
    • ½ cup unsalted butter, melted
    • 1 teaspoon salt, plus a pinch or two, divided use
    • 3 ¾ - 4 cups all-purpose flour, plus extra for rolling dough


    (*The addition of the mashed potato creates a specifically “pillowy”, light and fluffy roll, without adding any additional flavor. Prick a large russet potato with a fork a few time, place into microwave, and cook for about 5 minutes, or until tender; once cool enough to handle, cut the potato in half, and scoop out the flesh, discarding the skin; either mash the flesh until lump-free, or put it through a potato ricer, the best choice.)

    Filling:

    • ⅓ cup sugar
    • 1 teaspoon lemon zest
    • 3 tablespoons butter, softened
    • ½ cup blueberry preserves
    • 1 (6 oz) package fresh blueberries

    Preparation:

    -To prepare your dough, add the warm water to a small bowl, and sprinkle the yeast over top in an even layer; sprinkle in the teaspoon of sugar, and mix to dissolve; allow the yeast mixture to sit for 10 minutes, until foamy.

    -While the yeast is activating, add the warm half and half, the ½ cup of sugar, the eggs, the mashed potato, the vanilla, the ½ cup room temp melted butter and the salt to a large bowl, and mix with hand mixer until smooth; add in 2 cups of the flour, and mix that in until incorporated.

    -Add in the yeast mixture, and mix that in to incorporate.

    -Now, working with a wooden spoon, add in the remainder of the flour, incrementally (you may or may not use all 4 cups), and mix that in until sticky and soft but coming together to form a kneadable dough.

    -Turn the dough out onto a work surface sprinkled with flour, and knead the dough for about 4-5 minutes (you may need to continue to add sprinklings of flour), or until elastic; lightly oil a large bowl, add the dough in, turning it to coat it lightly in the oil, and cover with plastic wrap; place the bowl in a warm spot in the kitchen (I place mine in a 200° lightly “warmed” oven that has been turned off) and allow it to double in size, about 1 hour 20 minutes.

    -While dough is rising, mix together the remaining ⅓ cup of sugar with the lemon zest, and using your fingers, work the zest in until fragrant; set aside.

    -Once dough has doubled in size, punch it down; turn it out onto the lightly floured work surface, and roll out into a 15” x 9” rectangular shape.

    -To fill, spread the 3 tablespoons of softened butter over the dough (leaving a bit of a border around the edges) then sprinkle over the pinch or two of salt; next, spread the blueberry preserves over the dough, top with the blueberries, and sprinkle over the lemon-sugar.

    -Roll the dough starting from the top downward, rolling as tightly as possible, and pinch the seam closed.

    -Cut the dough into about 12-15 rolls, and place the rolls into a buttered baking dish; cover with plastic and allow the rolls to double in size, for 45 minutes.

    -Bake at 350° for about 25-27 minutes, or until golden.

    -Allow the rolls to cool for about 10 minutes, then drizzle with the Creamy, Vanilla-Lemon Icing; best enjoyed warm and fresh. (You can reheat these for about 15 seconds in your microwave.)

    Creamy Vanilla-Lemon Icing Ingredients:

    • 3 cups powdered sugar
    • 1 teaspoon pure vanilla extract
    • 4 tablespoons milk
    • 1 teaspoon lemon zest
    • 1 tablespoon lemon juice

    Preparation:

    -Add all ingredients to a medium-size bowl, and whisk together until thick and smooth; keep covered until ready to use.

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    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks

      May 12, 2014 at 4:50 am

      Gorgeous & pinned! 🙂

      Reply
      • The Cozy Apron

        May 12, 2014 at 4:19 pm

        Aw, thanks! 🙂

        Reply
    2. Lisa McCabe

      May 12, 2014 at 4:50 am

      Ingrid -- Just a note to let you know how much I value your site -- not just for the recipes, but for the measuring cups full of wisdom and insight that you share - lovely writing and photography, full of hope and redemption.

      Lisa

      Reply
      • The Cozy Apron

        May 12, 2014 at 4:20 pm

        Lisa, that really touches me. Thank you so much for sharing that—it means a lot! (And beautifully put, as well.) Thank you for your readership!

        Reply
    3. dina

      May 12, 2014 at 1:29 pm

      it looks so delicious! great breakfast or any time!

      Reply
      • The Cozy Apron

        May 12, 2014 at 4:21 pm

        Absolutely, Dina! Thanks!

        Reply
    4. Librarian Lavender

      May 12, 2014 at 2:01 pm

      A perfect breakfast! And such a good article too, it isn't always easy to love what you're doing and find the passion for it every time. Thanks for sharing that!

      Reply
    5. Jordyn

      May 12, 2014 at 8:35 pm

      Came for the rolls and unexpectedly got the missing piece to my prayer. What a blessing. I can't wait to make these. Thank you for the wisdom and for creatively blending purpose with passion.

      Reply
      • The Cozy Apron

        May 13, 2014 at 7:12 am

        Hi Jordyn, thank you so much for taking a few moments to let me know that you received the "missing piece" to your prayer; I'm beyond inspired to hear that! I truly appreciate your comments. And I hope you enjoy these rolls, as well!

        Reply
    6. katie

      May 13, 2014 at 12:51 am

      These look amazing! I'm salivating just reading through about them! However I have a question; what is "half and half"? I have never heard of this before...

      Reply
      • The Cozy Apron

        May 13, 2014 at 2:47 pm

        Hi Katie, you can find "Half & Half" in the section of the grocery store where they have the milk, butter and other dairy. It's simply half milk and half cream—people often use it in their coffee, too. 🙂

        Reply
    7. CAROL

      May 13, 2014 at 6:17 am

      I love the recipe so much and your whole write-up is so beautiful. I often have felt there are so many ups and downs in life that sometimes it's a bit much to figure out, and you get to wonder if its only you that feels that way! Thanks for putting passion into what you do, and I will be signing up to your blog.

      Reply
      • The Cozy Apron

        May 13, 2014 at 2:45 pm

        Well, thanks Carol! And know that you really aren't the only one; sometimes life throws us a few too many balls to juggle, and it's overwhelming. But the prayer is for the uplift and the direction; and if you have that, then that's an amazing starting place. Thanks for your comments!

        Reply
    8. dina

      May 13, 2014 at 8:30 am

      these look so good!

      Reply
    9. Michelle { A Latte Food }

      May 13, 2014 at 10:45 pm

      I was first drawn to your site because of the beautiful pictures and the prospect of saving a recipe, but now I also come because I always appreciate what you have to say. The words you wrote on this post are lovely and absolutely encouraging, so thank you! Thank you for a wonderful recipe and a wonderful piece of advice.

      Reply
      • The Cozy Apron

        May 14, 2014 at 5:40 am

        Michelle, thank you so very much for that, on every level! I appreciate you stopping by to share your comments with me.

        Reply
    10. Pamela @ Brooklyn Farm Girl

      May 14, 2014 at 12:42 pm

      I'm in sweetness heaven, this looks perfect for a treat!I love blueberries so much!

      Reply
    11. deafmentor

      May 21, 2014 at 9:56 pm

      I just have to ditto/echo what Michelle wrote above. What a gift for writing you have...it spoke to me and I could relate to it. Thanks for that AND the recipe! 🙂

      Reply
      • The Cozy Apron

        May 22, 2014 at 1:50 pm

        Aw…thank you so much for that! So glad to have you stop by, and I hope you enjoy these sweet roles!

        Reply
    12. Mary

      May 22, 2014 at 7:41 am

      Ingrid - I absolutely LOVE ALL your blog and all your recipes! I made these rolls last night and I was so happy that they actually looked like your photos and tasted FABULOUS!! Oh so good. The recipe is generous, so I was able to freeze some and they still taste delicious, even after being frozen. On a side note, I thought I would tell you that I saved some time by using instant mashed potatoes for this recipe - such a great time saver and with no adverse results. :o) Thank you for sharing your wonderful recipes and insights.

      Reply
      • The Cozy Apron

        May 22, 2014 at 1:47 pm

        Hi Mary, that substitution for instant mashed potatoes is great! Whatever works well, and saves time, right? 🙂 I very much appreciate your comments, and am thrilled that these turned out for you—yeay! Thank you for taking some time to share your experience with me, Mary.

        Reply
    13. deafmentor

      May 23, 2014 at 2:59 pm

      Thanks for the most recent comments. Maybe I missed it being mentioned but I was wondering if potato flakes could be used for the "mashed potatoes" and if these could be frozen and still turn out great. Good to know. Thx!

      Reply
    14. deafmentor

      May 23, 2014 at 3:14 pm

      At the end of the line in Ingredients for the mashed potatoes there is an asterisk saying to "See note below" which I assume is something important about the potatoes. I have printed out the recipe but still don't see the "note" the asterisk is referring to. Am I the only one? If so, I must be blind. 😉 What/where is the "note"? Thanks, anyone, for answering this.

      Reply
      • The Cozy Apron

        May 23, 2014 at 4:00 pm

        Hi there! No, you're not blind—I thought we fixed it, but must've forgotten! 🙁 Anyway, I just explain that the mashed potato creates that fluffy and pillowy role, and to just microwave a medium-large russet potato, scoop out the flesh and put it through a ricer (or mash until lump free). And yes, you can also use instant mashed potatoes—just make sure you have the 1/2 cup's worth. 🙂 (Also, Mary above said that she froze them, and they were great!)

        Reply
    15. Kenny Odister

      June 11, 2014 at 6:15 am

      These look amazing I would like to try them but I don't want to spend my whole day making homemade rolls but since they look so good I might have to schedule a day to make them.

      Reply
      • The Cozy Apron

        June 12, 2014 at 2:46 pm

        Kenny, it's true that they're a bit time consuming, but I've gotta tell you, there's something really relaxing about making something like this! You may need to set some time apart to prepare these, but I think you'll find the experience fun AND yummy!

        Reply
    16. Nidia

      June 30, 2014 at 1:37 pm

      Hi
      I love love love this recipe. But I'm from the Netherlands and I have no idea what half and half is. Is there a substitute for it. Or can I sort of create it myself? I would love to here if there are options.

      Reply
    17. The Cozy Apron

      June 30, 2014 at 2:41 pm

      HI Nidia, half and half is just half milk and half cream (we can buy this in our dairy isle in the US); you can easily make your own by using 1/2 cup milk and 1/2 cup cream, or even substitute completely with full-fat milk. Hope that helps!

      Reply
    18. Lauren

      July 28, 2014 at 1:47 pm

      These look so delicious! My time is limited in the mornings, so would it be possible to make the dough the night before and let it rise overnight? Thanks 🙂

      Reply
      • The Cozy Apron

        July 30, 2014 at 4:11 pm

        Lauren, absolutely! I would just let the dough rise in the fridge (covered with plastic wrap) overnight, and then the next morning roll/fill/cut it, and just let the rolls then double in size for about 45 minutes before baking. Hope you enjoy these!

        Reply
    19. Cheryl

      February 08, 2015 at 5:44 am

      This recipe looks so delicious! I would love to make the dough on one day and cook them the next. What would be the best place to break up the prep? After they are cut into rolls? Can they be left for more than 45 minutes; say, overnight?

      Reply
      • The Cozy Apron

        February 08, 2015 at 11:42 am

        HI Cheryl! Yes, they could be left overnight in the fridge, already cut into rolls and placed into a pan & covered with plastic wrap. They will become a bit "juicy", as the filling ingredients, as they sit for a while, may ooze some blueberry juice, etc. But they will still bake off fine; you may just have a little extra stickiness in the bottom of your baking dish. Hope you enjoy!

        Reply
    20. Priscilla

      March 01, 2015 at 9:13 pm

      I made these with strawberries instead of blueberries since I didnt have enough blueberries, and the result was amazing ! they came out so good :] next time i'll use blueberries !

      Reply
      • The Cozy Apron

        March 02, 2015 at 3:39 pm

        Priscilla, the strawberries sound like a yummy substitute—glad you enjoyed these! Thanks for sharing.

        Reply

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    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

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