Sweet Saturday: Blueberry Rolls

Have you already been waiting for a new Sweet Saturday Dish?
What a coincidence, I have one to present it to you.
It’s a wonderful variation of the cinnamon rolls from a little time go but with the nice fruity taste of blueberries. Just a note before you start to bake, it’s important to use frozen blueberries. Besides it’s important for the outcome of the recipe, and it’s responsible to use locally grown blueberries.
By the way, if you really wanna know, if they are fluffy. this is, what my beloved D. did, when I asked him: he got quient, grabbed his phone, typed something and the showed me this, smiling:

And since it’s weekend, what do you do on your time out? While you are probably having fun in the kitchen (let me know!)  I will take a swim in a nice thermal bath, float on the water and maybe read a good book without a watch, a calender, or any other scheduling stuff, yay!

I adapted the rolls from lovely Sally’s Baking Addiction.


Blueberry Rolls

It makes about 12 rolls
.It ma
ingredients_150px*** for the dough ***
1 cup (240 ml) milk
50 g butter, melted
about 350 g all purpose flour {350 g say most recipes, I used almost 450 g}
1 cup (50 g) white sugar
1/2 yeast cube (1 cube = 42 g)
1 egg
1 pinch of salt

*** for the filling ***
225 g frozen blueberries
50 g granulated sugar
1 teaspoon cornstach


First, carefully grease a pan and set it aside.
Starting with the dough, heat the milk until lukewarm (it shouldn’t exceed 35° C) and melt the butter. In a bowl mix flour, white sugar and yeast. Slowly add warm mix and let it mix until combined. In the very end, add egg, then melted butter and salt. (not earlier, butter and salt prevent dough from rising!)

Slightly flour your work surface and continue kneading the dough, this time by hand. Add flour if necessary. Consistency is perfect when it pulls away from the surface. Let it rest covered with a towel in a warm place (e.g. the oven, at 50°C) for about 30 minutes. The dough should almost double in size.

Combine frozen blueberries, sugar and cornstach. Gently toss the mixture around until blueberries are covered with the sugar-cornstach mixture.

Knead dough again (check if you need more flour) and roll it out into rectangular shape (5:3 ratio). Spread blueberry filling evenly and roll dough into a log, beginning with the longer side close to you.

Cut into 12 equal pieces and close the bottom side(s) with dough, so that the filling won’t run out. Place the rolls in the prepared pan, cover them with a towel and let them rest the warm oven again (about 30 minutes). When they have fishished rising, heat the (empty) oven to 175°C (350 degrees). Let the rolls bake for about 20 minutes or until light golden. Let the cool and add a topping if you like.



Kommentar verfassen

Trage deine Daten unten ein oder klicke ein Icon um dich einzuloggen:


Du kommentierst mit Deinem WordPress.com-Konto. Abmelden /  Ändern )

Google+ Foto

Du kommentierst mit Deinem Google+-Konto. Abmelden /  Ändern )


Du kommentierst mit Deinem Twitter-Konto. Abmelden /  Ändern )


Du kommentierst mit Deinem Facebook-Konto. Abmelden /  Ändern )


Verbinde mit %s