Name: Soft Huckleberry Sweet Rolls Recipe: A Warm, Fruity Comfort Worth Waking Up For
Ingredients: ¾ cup warm milk (110°F); 2 ¼ tsp (1 packet) active dry yeast; ¼ cup granulated sugar; 2 large eggs, room temperature; ¼ cup unsalted butter, melted; 3 ¾ cups all-purpose flour; 1 tsp salt; 1 ½ cups fresh or frozen huckleberries; ½ cup granulated sugar; 1 tbsp cornstarch; 1 tbsp lemon juice; ½ tsp cinnamon (optional); 1 cup powdered sugar; 2–3 tbsp milk; 1 tsp vanilla extract

Ingredients

Scale

For the Dough:

¾ cup warm milk (110°F)
2 ¼ tsp (1 packet) active dry yeast
¼ cup granulated sugar
2 large eggs, room temperature
¼ cup unsalted butter, melted
3 ¾ cups all-purpose flour
1 tsp salt

For the Filling:

1 ½ cups fresh or frozen huckleberries
½ cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
½ tsp cinnamon (optional)

For the Vanilla Glaze:

1 cup powdered sugar
2–3 tbsp milk
1 tsp vanilla extract

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Instructions

1. Make the Dough:

In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Mix in eggs and melted butter.
Gradually add flour and salt. Knead for 6–8 minutes (by hand or mixer) until smooth and elastic.
Cover and let rise in a warm spot for 1–1.5 hours, or until doubled in size.

2. Make the Filling:

In a small saucepan, combine huckleberries, sugar, lemon juice, and cornstarch.
Cook over medium heat until thickened, about 5 minutes. Let cool completely.

3. Assemble the Rolls:

Roll dough into a 12×18-inch rectangle on a floured surface.
Spread the cooled huckleberry filling evenly across the dough.
Roll tightly from the long side and slice into 12 rolls.
Place rolls into a greased 9×13-inch pan. Cover and let rise again for 30–45 minutes.

4. Bake:

Preheat oven to 350°F (175°C).
Bake for 25–30 minutes, or until golden brown and cooked through.

5. Glaze:

Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over warm rolls and serve!