Huckleberry Rolls

I posted some photos yesterday on Facebook of the Huckleberry Rolls that I finally made and I had a lot of interest in the recipe. So, here you go...

Huckleberry Rolls

For the dough:

1/4 cup melted butter

1/4 teaspoon salt

1 package active dry yeast (2 1/4 tsp)

2 cups huckleberries

1/4 cup white sugar

1/2 cup whole milk

1 whole egg (room temperature)

3 1/2 cups flour

For the filling:

5 TB melted butter

1/4 cup brown sugar

1/4 cup granulated sugar

1 TB cinnamon

For the icing:

1 package full fat cream cheese, softened

2 cups powdered sugar

3 TB milk (if using left over Huckleberry juice, omit the milk)

Note: If using frozen huckleberries roll them frozen in 2 TB of flour until coated and put inside dough immediately. They thaw quickly and can stain everything in sight.

Preheat oven to 350.

Coat a large casserole dish and a large bowl with room temperature butter or shortening. Set aside.

Mix the yeast and sugar together.

Combine the milk and water. Heat in the microwave for a minute. Test the temperature. It shouldn't be between 105 and 115 degrees F. Too hot can kill the yeast and not hot enough will not activate it.

Stir the milk/water mixture in with the yeast and sugar. Let it sit for 5 minutes until foamy.

Using a stand mixer, add the yeast mixture to the bowl along with a room temperature egg and melted butter. Mix.

Then add in the flour, one cup at a time until all added.

Turn the dough out onto a floured surface. Start kneading. Set a time for 10 minutes and knead away. The dough should be quite elastic when you are finished. Shape it into a ball and place it in the greased bowl. Flip it around so all sides are coated to resist sticking. Cover the bowl and let it rise until doubled in size. Normally around 40 minutes.

Once risen, punch down the dough in the bowl and place it on a floured work surface. Roll or pat it out to make a rectangle that is wider than it is tall and is around 1/4" thick.

Baste the melted butter over the surface. Mix the brown sugar, granulated sugar, and cinnamon together. Use it all to cover the dough. Now place your flour covered huckleberries (if frozen) onto the dough. Spread evenly leaving 1" free so the edge can be sealed after rolling. Roll everything together being careful so the huckleberries don't escape the dough. Roll until the seem is underneath the roll (think jelly roll). Cut into 1 1/2" pieces. Place in the coated casserole dish cut side up.

Bake for 35-45 minutes. Rolls should be golden brown and fully cooked.

Allow rolls to cool for 15 minutes. Frost with icing. Let set. Enjoy! Try not to eat them all in one sitting.

💜Cheyenne