In a large mixing bowl, combine 1 cup of warm milk (110°F), 2 tablespoons of quick-rise yeast, and 2 tablespoons of granulated sugar. Allow to sit for about 5 minutes until frothy.

Add 1 whole egg, 1 egg yolk, 4 tablespoons of melted butter, and lemon zest. Mix until combined.

Gradually add 4 cups of bread flour and 1 teaspoon of salt. Mix until a shaggy dough forms.

Knead dough on a floured surface for 8-10 minutes until smooth and elastic. Shape it into a ball and place in a greased bowl.

Cover bowl with a towel and let it rise in a warm spot for 1-1.5 hours until doubled in size.

Punch dough down, turn out onto floured surface, and roll into a 12x18 inch rectangle.

Spread ¾ cup of blueberry jam evenly over the dough, leaving a ½-inch border. Sprinkle with 1 cup of blueberries.

Roll dough tightly from the long edge and slice into 9-12 equal pieces.

Place sliced rolls in a greased baking dish, cover with a towel, and let rise for another 30-45 minutes until puffy.

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

Cool for 10 minutes, then whisk 1 cup of powdered sugar with 2-3 tablespoons of lemon juice. Drizzle over rolls.