In a large mixing bowl, combine warm milk, quick-rise yeast, and granulated sugar. Stir gently and let sit for about 5 minutes until foamy.

Whisk in the egg, egg yolk, melted butter, and lemon zest until combined.

Gradually add bread flour and salt to the wet mixture, stirring until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.

Punch down the risen dough and roll it out into a large rectangle. Spread blueberry jam over the dough, leaving a border.

Toss fresh or frozen blueberries with cornstarch and sprinkle over the jam.

Roll the dough tightly into a log and slice into 9-12 rolls.

Arrange the rolls in a greased baking dish, cover, and let rise for 30-45 minutes.

Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.

Let the rolls cool slightly before glazing with tangy lemon glaze.