Description

These delightful rolls feature a tender, enriched dough generously swirled with a vibrant blueberry filling. Each roll is prepared for baking, showcasing the deep purple of the fruit against the pale, soft dough. Once baked, they promise a sweet, fruity flavor and a fluffy texture, making them a comforting treat for any time of day.

Ingredients

Scale

**For the Dough:**
2 ¼ teaspoons active dry yeast (1 packet)
½ cup warm milk (105-115°F / 40-46°C)
¼ cup granulated sugar, divided
1 large egg, at room temperature
¼ cup unsalted butter, melted and cooled
½ teaspoon salt
2 ½ cups all-purpose flour, plus more for dusting
**For the Blueberry Filling:**
1 ½ cups fresh or frozen blueberries
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

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Instructions

**Prepare the Dough:** In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy.
Add the remaining ¼ cup sugar, egg, melted butter, and salt to the yeast mixture. Whisk until well combined.
Gradually add the flour, mixing with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer for 5 minutes.
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
**Prepare the Blueberry Filling:** While the dough rises, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries begin to break down and release their juices, about 5-7 minutes.
In a small bowl, whisk together the cornstarch and water until smooth. Pour the cornstarch slurry into the blueberry mixture, stirring constantly. Continue to cook for 1-2 minutes, until the filling thickens. Remove from heat and let cool completely.
**Assemble the Rolls:** Once the dough has risen, gently punch it down. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches.
Spread the cooled blueberry filling evenly over the dough, leaving a small border along one of the longer edges.
Starting from the longer edge opposite the border, tightly roll the dough into a log.
Using a sharp knife or unflavored dental floss, cut the log into 9-12 equal-sized rolls.
Arrange the rolls in a lightly greased 9×9 inch baking pan or a similar-sized dish, leaving a small space between each roll.
Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until visibly puffy.
**Bake the Rolls:** Preheat your oven to 375°F (190°C).
Bake the rolls for 25-30 minutes, or until golden brown and cooked through.
Let cool slightly before serving.

Notes

Ensure your milk is warm, not hot, to properly activate the yeast without killing it.

For a richer dough, use whole milk.

If using frozen blueberries for the filling, do not thaw them before cooking.

Allow the blueberry filling to cool completely before spreading it on the dough to prevent the dough from becoming soggy.

For best results, use a sharp, unflavored dental floss to cut the rolls for clean, even slices.

Prep Time: 45 minutes
Cook Time: 30 minutes

Nutrition

Calories: 320 kcal
Fat: 7g
Carbohydrates: 58g
Protein: 7g