In a large mixing bowl, combine ¾ cup warm milk, 2 ¼ teaspoons quick-rise yeast, and ¼ cup granulated sugar. Stir gently and let it sit for 5 minutes until foamy.

Whisk in 1 egg, 1 egg yolk, ¼ cup melted butter, and the zest of 1 large lemon until smooth.

Gradually add 3 cups bread flour and ¾ teaspoon salt to the wet mixture, stirring until a shaggy dough forms. Knead dough for 8 to 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm area until doubled, about 1 to 1.5 hours.

Roll out the dough into a rectangle, spread ¾ cup blueberry jam, and sprinkle 1 cup blueberries mixed with 1 tablespoon cornstarch on top.

Roll the dough into a tight log, slice into 9 to 12 rolls, and place in a greased baking dish.

Cover the rolls and allow them to rise again in a warm area for about 30 to 45 minutes.

Preheat your oven to 350°F and bake for 25 to 30 minutes until golden brown.

Allow cooling in the pan for a few minutes, then transfer to a cooling rack and drizzle with lemon glaze.