Prepare the lemon curd at least 6 hours ahead of time. It will need time to set and chill before filling the sweet rolls. 

In the bowl of a stand mixer, combine the warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Secure the dough hook attachment to your mixer.

Add the butter, butter flavored shortening and eggs. Add 3 cups of the bread flour. Mix on low speed for about 30 seconds until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.

Turn mixer on low and add 2 more cups of the bread flour, 1/2 cup at a time. After adding the 2 cups of flour, let dough continue to mix for about 1 minute. Stop and scrape the sides of the bowl as needed. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl. Stop the mixer and check the dough by gently tapping your fingertip on it. If the dough does not stick to your finger, it is ready to knead.  If the dough feels excessively wet or sticky, add 1-2 more tablespoons of flour and mix until fully incorporated. Stop mixer again and lightly tap on the dough. When dough feels soft but not sticky, it is ready to knead. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.

Knead on low speed for 5-7 minutes. The dough should be smooth and cohesive.

Remove dough from mixer and place in a greased bowl. Cover and let rise until doubled in size, about 60-90 minutes.

Divide dough into two 28-30-ounce portions. If you don’t have a scale, you can eyeball it. Round each portion to an oval shaped piece of dough by pulling and tucking it under. This will make it easier to roll out into a rectangle.

Flour your work surface and roll the first piece of dough out to a rectangular shape, about 10 inches by 18 inches.

Spread a layer of the lemon curd on the dough (about 1/3 cup), leaving an inch border on the top side of the rectangle. Sprinkle 3/4 cup of the sugared blueberries on top, continuing to leave the inch border at the top edge. Leaving this border will help in sealing the dough shut when rolled up.

Start with the long side, closest to you and working from left to right rolling up the dough. You can tug and pull as you go which will tighten the roll and get more blueberries incorporated into the swirls.

Once it’s all rolled up, pinch the seam shut. You should have a log-shaped dough, filled with lemon curd and blueberries. 

Using a piece of dental floss, make a light indentation in the dough where your cuts will be. Each of these roll outs will give you 9 large rolls. This will be your guide to know where to cut and to help make them all the same size.

Slide the floss under one end of the dough, bring the ends of the floss up, cross them over and cut through the dough to make a 2-inch-wide sweet roll. Continue to cut to get 9 equal sized sweet rolls.

Place the rolls on a greased half-size baking sheet (13x18 inches) about 2 inches apart. 

Repeat the rolling and filling steps with the second piece of dough. Place rolls on baking sheet. Cover and allow to rise until increased in size about 50% or until it passes the poke test. (see notes)

Prepare desired icing option and set aside.

Preheat oven to 350°F (177°C) for 20-26 minutes or until edges are golden brown. Remove from oven and place pan on cooling rack. Ice the lemon blueberry sweet rolls with desired icing option immediately. Serve warm and enjoy!

In a medium bowl, add the powdered sugar. Slowly add the milk, stirring with a wire whisk. Add more milk or powdered sugar to get a thick consistency. Once you have the desired consistency, add the lemon zest and stir in.

Spread lemon glaze on warm rolls, just out of the oven. Store any leftover glaze in an airtight container in the refrigerator for up to 5 days.

Combine all the ingredients with an electric mixer on medium speed. Whip for about 2 minutes or until smooth and creamy. Spread frosting over lemon blueberry rolls while still warm, just out of the oven. Store any leftover frosting in an airtight container in the refrigerator for up to one week.