Blueberry Rolls

Prep time: 20 minutes

Cook time: 20-25 minutes

Rest time: 30-40 minutes


  • 5 cups flour (additional 6 tbsp) sifted
  • 1 cup warm milk
  • 1.6 ounces fresh yeast at room temp
  • 1/2 cup sugar (additional needed for blueberries)
  • Pinch of salt
  • 6 tbsp. unsalted butter melted and coo
  • 1 egg at room temp
  • 2 egg yolks (leave whites to brush tops with) at room temp
  • 1 pint fresh blueberries at room temp
  • 1 tsp vanilla extract
  • 1 tbsp. potato starch


  1. In a small mixing bowl or measuring cup add in the fresh yeast and 2 tbsp. of sugar. Using a spoon mix until the mixture softens and becomes runny.
  2. Add in 2 tbsp of the warm milk and mix it in.
  3. Once incorporated pour the yeast mixture into the remaining warm milk.
  4. Into a bowl of a standing mixer add in the yeast and milk mixture along with 6 tbsp of flour and a pinch of salt. Mix roughly with a spoon and cover with a clean kitchen towel. Set aside 15-20 minutes to rise until frothy and bubbly.
  5. In the meantime add in one egg and two egg yolks into a medium sized mixing bowl along with remaining sugar. Using a hand held whisk mix until pale in color and fluffy.
  6. Add in vanilla extract and mix for a few seconds to combine.
  7. Once the yeast has activated add in the 5 cups of flour, whisked egg mixture and melted butter.
  8. Place the bowl into your mixer fitted with a hook attachment and mix the dough on low for 8-10 minutes scrapping the edges periodically.
  9. The dough will be soft and sticky so DO NOT panic.
  10. Cover the mixture with a clean kitchen towel and let rise until mixture is doubled in size (about 15-20 minutes).
  11. In a bowl add in the blueberries and potato starch. Cover the berries in the starch and set aside.
  12. Flour a clean flat surface with a generous amount of flour. Pour the dough onto the surface shaping it into a long log. To keep the dough from sticking to your hands generously cover your hands in flour (watch video for visual).
  13. Cut the log into 16 equal pieces making sure the dough stays on the floured surface.
  14. Taking one piece of dough at a time flatten into about 1/2 inch thick pieces. Once again if sticky add flour. Add in a few berries coated in the starch and a sprinkle of sugar.
  15. Fold over and pinch the sides. Take the dough into your hands form into a chunky rod.
  16. Place the roll on a large baking sheet cover with some parchment paper.
  17. Taking the egg whites and a pastry brush, brush the tops with the egg whites and set aside.
  18. Preheat the oven to 375 degrees. Once the oven preheats bake the rolls for 20-25 minutes or until fully cooked through.
  19. Let cool completely and ENJOY!

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