Blueberry-Orange Rolls

Prepare dough: Mix together warm water, yeast, and 1 teaspoon sugar. Set aside for 5 to 10 minutes. Whisk flour and salt together in a separate bowl.

Beat 1/2 cup butter with an electric mixer until light and fluffy. Mix in sugar. Mix in milk, orange juice, and eggs until just blended. Add in yeast mixture and mix until incorporated. Slowly mix in flour mixture until a dough forms.

Turn dough out onto a heavily floured surface; knead until smooth and elastic, about 5 minutes. Transfer dough ball into a greased bowl; turn dough once so that both sides are lightly greased. Cover and leave in a dark, warm, draft-free area until doubled in size, about 2 hours.

Punch dough down and roll back out on a heavily floured surface into a 12x22-inch rectangle.

Prepare filling: Mix sugar and orange zest with a fork in a bowl until well combined. Spread butter evenly across the dough, leaving 3/4 inch space around the edge. Sprinkle sugar-orange zest mixture over top, then sprinkle with blueberries.

Starting at the the long edge, roll dough into a log; cut log into sixteen 1- to 1 1/2-inch pieces. Put rolls into greased round cake pans and let rise again in a dark, warm, draft-free area until approximately doubled in size, 30 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until rolls are golden brown on topped and fully baked in the center of the coil, 25 to 30 minutes. Remove from the oven and let cool on wire racks for 5 minutes.

Prepare glaze: Mix powdered sugar, orange juice, butter, and orange zest until a glaze is formed. Drizzle over warm rolls.