Blueberry Lemon Sweet Rolls

This takes a while to make, so do them today, and rewarm them to serve to Mom Sunday:
(makes 24)

For the dough:
4 cups whole milk
1 cup sugar
1 cup canola oil
2 packages Active Dry Yeast (0.25 oz. packets)
8 cups all-purpose flour
1 additional cup of flour
1 heaping T. Kosher* salt
1 scant t. baking soda
1 heaping 2. baking powder

For the filling:
1 stick butter
3/4 cup sugar
2 whole lemons, zested
2 heaping cups fresh blueberries

For the glaze:
1 whole lemon, juiced
2 whole lemons, zested
3 cups powdered sugar
2 cups whole milk, or as needed
1 dash salt
3 T. melted butter

Make the dough: Mix milk, one cup of sugar, and canola oil in a large pot or Dutch oven. Heat over med. heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot. Sprinkle yeast over the surface of the liquid, then add in 8 cups of flour. Stir gently until totally combined. Mixture will be very sticky and wet. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour. After an hour, add in an additional cup of flour, as well as the salt, baking soda, and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating dough helps made it easier to handle). Preheat oven to 375. Butter a large baking dish generously. You can use a 9x13" or two 9" pie pans. Melt 1 stick of butter in a small saucepan over med. heat. Once melted, remove from heat. Divide dough in half. Store one half in the fridge for another use (another batch of these, cinnamon rolls, dinner rolls). Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30" wide by 10" deep. Roll as thin as possible. Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, again, mix sugar and lemon zest so that it's a nice, light yellow sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the surface. Beginning at the side furthest from you, roll dough toward you until it's in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2" thick rolls, and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 mins., then place in oven and bake for 15-20 mins. or until deep golden brown on top. To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and a dash of salt in a bowl. Add melted butter and whisk together until smooth. Taste it and add more of whatever it needs. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so that they will be nice and moist. Serve warm or at room temp.

K, now my fingers are tired.

Go out and have FUN today, and do something you have always wanted to do!!!!

Love,

MM