Blueberry Breakfast Buns

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Pillows of soft dough, filled with swirls of blueberrys.

Servings: 8 buns

Author: Passionate Baker

Ingredients

for the dough:

56 g salted butter, melted & cooled slightly
320 g plain flour
7 g dried yeast
180 ml full fat milk
50 g granulated sugar
1 large egg, at room temp

for the filling:

2 tbsp salted butter, at room temp
2 tbsp blueberry jam
1 cup frozen blueberries
2 tbsp granulated sugar

Instructions

In a large bowl, whisk together the flour and the yeast. Make a well in the centre of the bowl; set aside.
In a large measuring jug, combine the cooled butter with the milk, sugar, + egg, stirring to combine evenly.
Add the wet ingredients into the dry, & use a wooden spoon to combine all of the ingredients. Once combined, transfer the dough onto a lightly floured surface & knead with the heel of your hand until the dough is soft & uniform, about 10-12 minutes. (If the dough is rather sticky, you can add up to 3 tablespoons of flour.) Cover the bowl with plastic wrap & leave to rise at room temperature for 2-3 hours, or until doubled in size*.
Grease a 9×9-inch baking dish with butter, set aside.
When ready, place the dough onto a lightly floured surface & roll into a 16 x 10-inch rectangle. Leaving a 1-inch border along one long side of the dough, use your hands to smear the rest of the dough with the softened butter, then followed by the blueberry jam. Sprinkle the blueberries evenly on top of the butter/jam mixture & lightly press them into the dough. Finally, evenly sprinkle the sugar across the whole lot.
Beginning with the long side that has the mixture spread to the edge, tightly roll up the dough. Cut the log into 8 equal sized rolls & carefully transfer into the prepared baking dish. Cover the whole dish with with tin foil & place in the fridge overnight*.
The next morning, remove the dish from the fridge, leaving the foil in place, & preheat the oven to 180C. With the foil still in place, bake in the preheated oven for 12 minutes, before removing the foil & baking for an extra 20-30 minutes.

Notes

* this is a very forgiving dough. You can switch the resting periods in steps 3 & 6 to match your needs. I’ve achieved delicious rolls both by following the steps highlighted here, but also by making the dough & leaving that to rest in the fridge overnight, then the next morning rolling it out and slicing it up and THEN leaving it to rest for 2-3 hours before baking.