Lemon-Blueberry Sweet Rolls

To prepare dough: Combine milk, butter and honey in a small saucepan. Warm over medium-low heat until steam rises and there are bubbles around the edges. Transfer to a large bowl and let cool to 110°F. Stir in yeast and set aside until bubbly, about 10 minutes.

Whisk all-purpose flour and pastry flour together in a medium bowl. Separate 1 egg, reserving the yolk for the egg wash. Combine the egg white with the whole egg in a small bowl and beat well, then whisk into the yeast mixture. Sprinkle 2 1/2 cups flour mixture and salt over the wet ingredients. Mix with a flexible spatula until a dough forms; it will be sticky.

Dust a clean work surface with some of the remaining flour mixture and turn the dough out onto it. Dust the dough with more flour and knead, adding additional flour mixture as needed, until you have a smooth, elastic dough, about 5 minutes. Lightly coat a large clean bowl with cooking spray. Add the dough and turn to coat. Cover with a kitchen towel and set in a warm, draft-free place to rise until tripled in volume, 1 to 1 1/2 hours.

Turn the dough out onto a lightly floured surface and roll into a 12-by-16-inch rectangle, with the longer side facing you.

To prepare filling: Mix granulated sugar, softened butter and lemon zest together in a small bowl, forming it into a paste. Spread evenly over the dough rectangle, making sure to spread to the edges. Sprinkle with blueberries. Beginning with the edge closest to you, roll the dough up fairly tightly.

Coat a 9-by-13-inch baking dish with cooking spray. Cut the log into 12 equal portions. Transfer to the prepared baking dish. Cover with a kitchen towel and set aside to rise until nearly doubled, about 1 hour, or cover with plastic wrap and refrigerate overnight. (Let stand at room temperature for 1 hour before baking the next day.)

Preheat oven to 350°F.

Mix the reserved egg yolk with 1 tablespoon water. Brush the egg wash lightly over the tops of the rolls. Bake, rotating the pan from front to back halfway through, until the rolls are puffed and golden, about 25 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack set in a large rimmed baking sheet.

To prepare glaze: Mix confectioners’ sugar and about 1 tablespoon lemon juice (adding more to suit your taste and until the glaze is drizzling consistency) in a small bowl. Drizzle the glaze over the warm rolls. Let cool for another 10 to 15 minutes before serving.