Serves: 12
Total Calories: 276

3/4 cup milk
1/4 cup margarine or butter, softened
2 eggs
3 1/3 cups bread flour
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon finely shredded lemon peel
2 teaspoons bread machine or quick active dry yeast
1/2 cup dried blueberries
1 egg white
1 tablespoon water
Lemon Glaze(below)
Lemon Glaze:
2 1/2 cups powdered sugar
2 to 3 teaspoons lemon juice

Measure all ingredients except dried blueberries, egg white, water and Lemon Glaze in bread machine pan in the order recommended by the manufacturer. Add blueberries at the Raisin/Nut signal.

Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

Grease large cookie sheet. Divide dough into 12 equal pieces shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Cover and let rest 10 minutes on lightly floured surface.

Heat oven to 375°. Make 1 lengthwise slash, about 1/4 inch deep, in top of each roll, using sharp knife. Lightly beat egg white and water brush over tops of rolls. Bake 15 to 18 minutes or until dark golden brown. Remove from cookie sheet to wire rack cool. Drizzle with Lemon Glaze. Serve warm, or let cool on wire rack.

Lemon Glaze:
Mix ingredients until smooth and thin enough to drizzle.

1 roll: 250 calories (65 calories from fat) 6g fat (3g saturated) 45mg cholesterol 150mg sodium 44g carbohydrate (3g dietary fiber) 6g protein.

Do-ahead Note
Shape into rolls and place them on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then cut and brush the tops and bake.

SUCCESS TIP
If your bread machine doesn't have a Raisin/Nut signal, add the blueberries 5 to 10 minutes before the last kneading cycle ends. Check your bread machine's use-and-care book to find out how long the last cycle runs.

SUCCESS TIP
Use a sharp knife with a straight edge to slash the tops of the rolls. If the knife blade is dull, it may tear the dough rather than cut it. This could cause the dough to lose some volume and might be a little smaller after rolls are baked.


From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 276
Calories from Fat: 41

More Recipes from the Betty Crocker's Best Bread Machine Cookbook Cookbook:
Bagels
Cheese Filled Breadsticks
Chocolate Caramel Sticky Buns
Chocolate S'mores Buns
Crescent Rolls
Crusty Homemade Bread Bowls
Curry Rice Dinner Rolls
Dinner Rolls
Dried Blueberry Lemon Rolls
Dried Cherry Petits Pains
Festive Raspberry Rolls
Glazed Cinnamon Rolls
Hit-the-Trail Breadsticks
Honey Lemon Sweet Rolls
Hot Cross Buns
Maple Walnut Twists
Orange Pecan Buns
Parmesan Twists
Raisin Brioche
Sticky Rolls
Strawberry And Poppy Seed Rolls
Sugared Doughnuts
Whole Wheat Buttermilk Rolls
Whole Wheat Dinner Rolls