I made three whole pans, but I had enough rolls for four if I had had another pan. So, you could even half this recipe. Or make a lot of dough and freeze for later. You choose.
INGREDIENTSFOR THE DOUGH:
2 cups Whole Milk
1/2 cup Sugar
1/2 cup Canola Oil
1 0.25oz package Active Dry Yeast
4 cups All-purpose Flour
1/2 cup (additional) All-purpose Four
1/2 Tablespoon (heaping) Salt
1/2 teaspoon (scant) Baking Soda
1/2 teaspoon (heaping) Baking Powder
FOR THE FILLING:
1/2 stick Butter, melted
1/2 cup Sugar
2 cups (Heaping) Fresh Blueberries
FOR THE GLAZE:
6 cups Powdered Sugar, more as needed
1/2 cups Whole Milk, less as needed
1 dash Salt
Vanilla to taste (I used probably ~1 tablespoon)
DIRECTIONSFor the dough:
Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat over medium heat until very warm but not boiling. Remove from heat and allow to cool until warmer than lukewarm but not hot. Sprinkle the yeast over the surface of the liquid then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
After 1 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 the dough helps make it easier to handle-- I refrigerated overnight.)
Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller dishes) generously. (I used two 9" and one 8" pie pans-- you're going to have a LOT of rolls with this recipe, so be ready.)
Turn the the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly. Sprinkle sugar over the butter then dust cinnamon over the sugar. I didn't measure my cinnamon-- just sprinkled a generous amount over the entire surface. Feel free to use as little or as much as you like based on your flavor preferences. Then, 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. (It is very important to keep this tight!) Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. (I found it easier to slice the long log into smaller sections then slice individual rolls from there.)
Don't worry if they fall open a bit or the blueberries get sliced-- it'll all work itself out in the oven. I also stuffed extra blueberries in the rolls once I got them in the pan, which turned out to be a genius idea.
Cover with a towel and allow to rise for 20 minutes (if you refrigerated the dough overnight like I did, during which they rose significantly, they won't rise much during this phase), then place in oven and bake for 15 to 20 minutes, or until deep golden brown on top. Make sure not to under-bake them!
While the rolls are baking, it's time to make the glaze! Whisk powdered sugar, milk, vanilla, and dash of salt in a bowl, adding more sugar or milk to get to the right texture. You want it to be thick but pourable.
When the rolls are done, remove them from oven and drizzle the glaze all over. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist! I like a lot of glaze, so I made sure to pour plenty. :) Then serve!