Orange blueberry sweet rolls

I have the kookiest baking book ever. The recipes start out with things like this:

"The shape is most certainly a slice of the alternating rhythms of the expanding and contracting universe, as well as a symbol of the cyclic seasons."

Well then. And I thought I was just making pastry. It just adds to the charm if you ask me. I have now made two recipes out of this book and both have turned out mind-blowingly well.

Here is the recipe I made this weekend:

Dough
4 tsp yeast
1/2 cup sugar
1/2 cup warm water
6 tbsp butter
3/4 cup warm milk
1/2 cup fresh orange juice
1 1/2 tsp salt
2 eggs
5 to 5 1/2 cups flour

Orange Butter
6 tbsp butter
3/4 cup sugar
Grated zest of 1 lg orange
Grated zest of 1 lg lemon

Orange Crumb Topping
1/2 cup sugar
1/3 cup flour
1/4 tsp cardamom or nutmeg
Grated zest of 1 lg orange
3 tbsp cold butter

3 cups blueberries

1. Sprinkle the yeast and a pinch of sugar on the water and stir. Let set until foamy, about 10 min.
2. In a stand mixer, combine the butter and milk. Stir until the butter is almost melted. Add the juice, sugar, salt, eggs, yeast mixture, and 1 cup of the flour. Whisk hard 1 minute to combine. Add the remaining flour, 1/2 cup at a time, until a shaggy dough is formed that just clears the sides of the bowl.
3. Turn out he dough and knead for a few minutes until smooth and satiny. Place in greased container and cover with plastic wrap. Let rise until doubled, 1 to 1 1/2 hours.
4. Make orange butter by creaming ingredients. Set aside at room temperature. Make the crumb topping by combining first four ingredients and then cutting in butter until crumbly. Set aside in the refrigerator.
5. Turn out the dough and roll into a 12-by-24 inch rectangle. Smear evenly with orange butter and then sprinkle on all of the blueberries. Starting from long end, roll up and pinch seam to seal. Cut gently into 24 1-inch slices. Place on a baking dish with raised sides. Cover loosely with plastic wrap and let rise until puffy, about 40 minutes. 20 minutes before baking, heat over to 350.
6. Sprinkle rolls with crumb topping and bake in the center of the oven until the rolls are golden brown and have pulled away from the side of the pan, about 45 minutes. Remove and let stand 5 minutes before transferring to a rack to cool.

If you try it yourself, don't forget to send me some.