I adore bread — whether it’s a honey wheat loaf, garlic breadsticks or doughnuts. But even in the bread category, I have my favorites – and sweet rolls definitely top the list. These blueberry rolls are mildly sweet without being overpowering. Soft and delicious, they satisfy my need for comfort food every time! –Mellyn

Yield: 24 rolls or 2 9×13 pans

• 1/3 cup honey
• 1 Tablespoon salt
• 1/3 cup oil
• 2 1/2 cups water — very warm
• 2 cups wheat flour — ground from about 1 1/2 cups hard white wheat
• 3 Tablespoons yeast
• 2 cups rolled oats — ground into flour (I do mine in the blender)
• 4 cups white flour
• 1/2 cup water
• 2 Tablespoons cornstarch
• 2 Tablespoons sugar
• 3 cups fresh, frozen or rehydrated freeze-dried blueberries**
• 2 cups powdered sugar
• 3 Tablespoons water

1. Combine honey, salt, oil and water in bread mixer (you can also do this by hand!)
2. Add wheat flour and yeast. Mix well.
3. While mixer is running, add oat flour.
4. Add 3 cups of white flour and check consistency of dough. You want it to gather in a ball and begin to scrape the sides of the bowl . If the dough is still sticking to the bottom or sides of the bowl, add more flour a little at a time.
5. Let dough rise for a minimum of 20 minutes or as long as an hour.
6. Meanwhile, whisk water, sugar and cornstarch together in a saucepan.
7. Bring to a boil and add blueberries.
8. Reduce heat and let berries simmer for about 5 minutes.
9. Remove from heat and let cool while the dough rises.
10. Split dough in half. Roll each half into a rectangle, about 9×13 in size.
11. Spread with half the blueberry sauce and roll like a cinnamon roll.
12. Cut into 12 pieces and place in a greased 9×13 pan, the same way you would cinnamon rolls.
13. Repeat with other half of the dough.
14. Let rise for 30 more minutes.
15. Bake at 350 degrees for about 20 minutes. (I turn mine around after 10 minutes so they brown evenly.)
16. Mix powdered sugar and water together until smooth to make glaze.
17. Using a pastry brush, spread glaze over blueberry rolls.

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