Blueberry Rolls
These sweet blueberry rolls feature soft pillowy enriched dough paired with juicy blueberries and a sweet maple glaze.
Servings: 12 rolls
Ingredients
Dough:
- 1 cup whole milk, (230 g) warmed to 110°F
- 2 ¼ teaspoon dry active yeast (7 g)
- ¼ cup granulated sugar (50 g)
- 2 large eggs, room temp
- 4 ½ cup all-purpose flour (585 g)
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ cup fresh blueberries (45 g)
- 6 Tablespoon unsalted butter (85 g), softened
Filling:
- 5 Tablespoon granulated sugar (62 g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 4 Tablespoon unsalted butter (56 g), softened to mayonnaise-like consistency
- 1 ½ cup fresh blueberries (210 g)
Glaze:
- 1 ½ cup confectioners' sugar (175 g), unsifted
- 4 Tablespoon dark maple syrup (80 g)
- ¼ teaspoon maple syrup extract
- 1 Tablespoon warm water
Instructions
Dough:
- Sprinkle yeast over warm milk in the bowl of a stand mixer. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
- Add in remaining sugar and eggs. Whisk to combine.
- In a separate bowl, whisk together together flour, salt, nutmeg, and cinnamon. Add 2 cups of flour mixture to mixing bowl.
- Using the dough hook attachment, mix on low speed for 2-3 minutes. Add another cup of flour. Continue to knead of low speed. Toss blueberries in half of remaining flour mixture. Add to mixing bowl.
- With the mixer running on low speed, add softened butter 1 tablespoon at a time. Add remaining flour mixture. Increase speed to medium and knead until dough is smooth and cleans the sides of the bowl.
- Transfer dough to a lightly greased large bowl. Cover and let dough rest at room temperature for 1 hour, or until dough has doubled in volume.
- Punch down risen dough. Transfer to a lightly floured work surface. Roll dough to into a 20x14-inch rectangle.
Filling:
- In a small bowl, mix together sugar, cinnamon, nutmeg, and kosher salt. Stir in softened butter until mixture resembles paste.
- Spread filling over rolled dough. Distribute blueberries over dough. Press blueberries into the dough.
Assembly:
- Starting at the longer end, roll dough into a log. Slice log into 12 equal parts. Place rolls in a greased 3.5 quart oven safe skillet (or 9 or 10-inch cast iron pan), or in a greased 9 x 12 (or 9x13)-inch baking pan. Cover and let rolls rest for 35-45 minutes at room temperature and allow rolls to rise.
- Preheat oven to 350°F. Once rolls are puffy, remove cover. Bake for 30-35 minutes until rolls are golden brown on top and the internal temperature of rolls registers at least 185°F. Allow rolls to rest for 5 minutes to slightly cool.
Maple Glaze:
- In a small bowl, mix together confectioners sugar, maple syrup, maple extract, and warm warm. Stir until smooth. Drizzle over baked rolls. Enjoy blueberry rolls warm or at room temperature.
Notes
Ingredients:
- Salt: this recipe was created using Diamond Crystal kosher salt. 1 teaspoon Diamond Crystal kosher salt = ¾ teaspoon Morton kosher salt = ½ teaspoon table salt
- Confectioners' sugar is also called powdered sugar or icing sugar
- Dark maple syrup generally has a stronger flavor than lighter colored maple syrup.
- Highly recommend using Boyajian maple extract for the extra punch of maple flavor
- Frozen blueberries may be used in place of fresh blueberries.
- However, you will have to adjust the dough resting and rising time. The frozen blueberries will significantly lower the temperature of the dough, causing it to rise slower.
- To keep the sweet blueberry moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until the bread is hot.
- Microwaves work by heating the water molecules in food through increased friction. Simply, heating a piece of bread as is will cause the bread to dry out. The addition of the glass of water helps to keep the bread moist.