Ways to make 5 ½ hours of summer school slightly more bearable:
Force yourself not to look at the clock so you don’t realize how slow it’s moving—Einstein, why isn’t there a theory of relativity about clocks in classrooms?
Daydream about what you’ll get to do once summer school is out for the day.
Take a really long time writing your journal entries because it’s the most interesting thing to do in class.
Try to identify the titles of the movies for the unlabeled movie posters adorning the walls.
Try to motivate yourself to try your best because you need this class to graduate.
Calculate the minutes left in the class.
Bring almond blueberry breakfast rolls for your friends so that everyone has something to look forward to during the day. Because really, who doesn’t love warm, fluffy, almond scented rolls stuffed with blueberry jam for an early morning snack?
(Okay, so summer school isn’t that bad and I have a good teacher, but I’d rather be doing something a little more interesting for 5 ½ hours a day.)
Almond Blueberry Breakfast Rolls
Makes 16 rolls
2 ½ teaspoons active dry yeast
1 cup almond milk, 100F
½ cup water, 100F
3 tablespoons granulated sugar
1 teaspoon almond extract
¼ cup creamy almond butter
4 cups flour
1 ½ teaspoons salt
2 cups blueberries, fresh or frozen
2 tablespoons granulated sugar
- In the bowl of a standing mixer fitted with a dough hook, mix the yeast, almond milk, water, and granulated sugar and let sit for 5-10 minutes until the yeast has begun to foam.
- Add the almond extract and almond butter and mix on low speed to combine.
- Add the flour and salt and mix on low speed until the flour is incorporated, then increased the speed to medium and knead for 5-7 minutes until the dough is glossy and smooth. Turn off the mixer, removed the dough from the dough hook, cover the bowl, and let rise for about 1 ½ hours until the dough volume has doubled in sized.
- Meanwhile, simmer the blueberries with 2 tablespoons of sugar in a skillet over medium-low heat for 20 minutes until thickened and the mixture resembles jam.
- Grease two cake pans with 9 inch diameters and line the bottom of the pans with parchment paper.
- Turn the risen dough out onto a lightly floured countertop and divide the dough into two pieces. Roll out each piece of dough into a 12″ by 16″ rectangle. Brush half of the blueberry mixture onto each rectangle and sprinkle them evenly with the sugar. With the long edge facing you, roll the dough into a cylinder (since you are rolling it on the long side, the cylinder should be 16″ long). Cut each cylinder into 8 equal pieces, and place 8 rolls evenly into each of the cake pans.
- Cover the pans with plastic wrap and refrigerate overnight. In the morning, remove the rolls from the fridge and let rise for 1 hour until doubled from their original size. While the rolls are rising, preheat the oven to 350F. Alternatively, you can skip the overnight chilling and let the shaped rolls rise for 1 ½ to 2 hours until doubled in size before baking.
- Bake the rolls at 350F on the middle rack for 25-30 minutes until golden brown. Let cool briefly on a cooling rack, then serve.
Variation: Almond Breakfast Rolls
Omit the blueberries and brush the dough with 2 tablespoons melted butter and sprinkling with the two tablespoons of sugar when filling the rolls in step 6. Once the butter and sugar are spread on the rolled out dough, proceed with the remainder of the recipe.