Blueberry Granola Rolls

Servings: about 12

Prep Time: 45 minutes

Total time: overnight

Weekends are great for eating something fun and delicious! Next time you are looking for a tasty weekend idea, try these Blueberry Granola Rolls. These little indulgences can certainly satisfy your sweet tooth and are packed with beautiful blueberries and wholesome barley granola. And as a bonus, you get to experience that conquer-the-kitchen feeling as you pull those fragrant fresh-baked rolls out the oven.

Nicely done!

Instructions

To make starter, microwave apple juice on HIGH for about 30 seconds.  Juice should be just warm to touch, but not hot.  In large mixing bowl, combine oil, warm juice, yeast, and 1 cup of flour.  Mix until batter is smooth, then mix in rest of flour in ½ cup increments- combine all the flour in bowl before adding next ½ cup of flour. When all flour is added, continue folding starter until a slightly-sticky dough emerges. Cover bowl with towel, and leave in warm spot overnight (an oven with the oven light left on is perfect).

The next morning, the starter should have at least doubled and will be ready to make the final dough. To make the final dough, add ½ cup flour, baking powder, baking soda, and sea salt to starter.  Fold all ingredients together until all the dry ingredients are incorporated and the dough forms a smooth, dry surface.

Transfer dough to a lightly floured working surface. Use a floured rolling pin to roll out dough into a large rectangle approximately 18 inches wide x 12 inches deep and approximately ¼ inch thick.

Prepare a 9x13 baking dish by adding approximately 1 tbsp olive oil to the dish and spreading. Set baking dish aside. Preheat oven to 325°.

To add filling, sprinkle sugar and Burl evenly over rolled dough. Then sprinkle frozen blueberries over dough. Before moving to the rolling step, check to make sure that the filling ingredients cover the entire surface of the dough.

To roll dough, slide fingers under one of the long sides and carefully begin rolling toward the other long side. Keep the roll slightly loose, making sure the blueberries and granola get rolled up rather than squeezed out in front of the roll, so that all the delicious filling is tucked deep inside the roll. Once the dough is rolled up, use a knife to slice the roll into ½ inch thick slices. Carefully transfer the slices to the oiled baking dish, and cover with towel. Let rolls rise in the dish for about 10-20 minutes before baking.

Prepare glaze in medium-sized mixing bowl by combining all ingredients. Stir well to combine, and set aside.

Bake cinnamon rolls for 30-35 minutes, or until tops are lightly browned. Remove from oven and drizzle glaze to tops of each roll. Serve warm, and enjoy!