Lemon Berry Sweet Rolls

Thanks the Pioneer Woman, I mixed part of her recipe with part of mine to make this delicious breakfast treat.  I poured a basic powered sugar glaze on top for complete perfection.

Yeast Rolls

3/4 cup Shortening
1 cup scalded mild
3/4 cup sugar
2 tsp. salt
1 cup cold water
2 eggs- beaten- add to 1 cup cold water
6-7 cups flour (all purpose)
3 pkg dry yeast - dissolved in 1/2 cup lukewarm water
(see my previous post with cinnamon rolls for tips for making sure yeast is active)

I mixed all the other ingredients together and added the yeast mixture.  Put in the refrigerator overnight or for at least 3 hours(covered).  I took 1/2 the dough and rolled it out on a lightly floured service.
 
Filling:
 1 stick Butter 
 3/4 cups Sugar 
 2 whole Lemons, Zested 
 2 cups (Heaping) Fresh Blueberries

Melt butter and pour over dough.  Mix sugar and lemon zest together and sprinkle over melted butter.  Sprinkle blueberries evenly over dough.  Using the farthest side from you, bring start rolling the dough and sealing the seams. Cut into slices and add to a buttered dish.  Let rise for about 30 more minutes.  I didn't bake mine until morning so I let them rise in the refrigerator (covered) and let set out for 30 minutes before cooking in the oven at 400 degrees for about 20 minutes until nice and golden brown.

Glaze:

1 1/4 cups powdered sugar
3 tablespoons milk (more if needed)

(you can add 1 tsp vanilla or lemon juice for a little extra something)

Mix milk into sugar, 1 Tbs at a time, if needed to achieve desired consistency.
Add flavoring if desired.
Drizzle on desired product.

ENJOY!!!