THE SOFTEST AND FLUFFIEST HOMEMADE BLUEBERRY ROLLS

There’s really nothing better than waking up to fresh, homemade blueberry rolls on a weekend with a nice cup of hot coffee! After several months of making these super easy, soft, and fluffy blueberry rolls for me and my husband, I think I have finally perfected them!

My mom first made these for us when she came to visit us in Texas and we were obsessed! I’m so glad she left me the recipe because now my husband asks for them nearly once a week!

And every time she comes to visit, we always ask her to make these for us, and they definitely don’t last long around here! Obviously everything tastes better when you’re not the one making it!

Ingredients for fluffiest, softest, homemade dough:

1/2 cup of warm milk (I use Almond Milk)
1 cup sourdough starter (or 1 packet of yeast)
1 large egg
1/6 stick softened butter
2 1/4 cup bread flour (you can also use all-purpose flour)
1/4 cup sugar
1/2 teaspoon salt

Ingredients for filling:

Blueberries — roughly 1/2 – 1 pint
White sugar — roughly 1/3 cup
Soften butter — roughly 1/3 stick of butter
Lemon Marmalade or lemon zest to your tasting

How to make the soft and fluffy dough:

Making the dough is super simple, but again, if you’re using your sourdough starter then you know that the toughest part of it is planning ahead and making sure that starter is fed.

See my How to Feed Your Sourdough Starter post, here.

I use my NutriMill Mixer which makes it super simple since I just dump all the ingredients into the bowel and let it mix. If you don’t have one you can just mix it the good ole fashioned way, by hand!

You’re going to mix all the ingredients together in the bowel.

I tend to find that when the dough is a little on the wetter side, as opposed to dry, that I get a much better rise.

Then you’re going to want to kneed it for several minutes. I usually do this for at least 5 minutes on level 2-3 on my NutriMill Mixer. Again, if you’re doing this by hand then you may want to spend a little more time kneading.

This next part is crucial and was a big mistake that I was making early on. If you skip it, you’re not going to get those big, fluffy rolls you want.

You have to let to the dough rise. I know, I know – no instant gratification here.

I usually try to let it rise for at least an hour, a couple is preferred. I’ve found when I actually let it rise, I get a much better consistency.

Okay, I listened and my dough has risen. Now what?

Now you’re going to roll out your dough. I usually try to spread it out with my hands and then roll it out with a rolling pin. I typically leave my dough 1/4-1/2 inch thick when it’s rolled out.

Then spread a decent amount of softened butter on the dough. If you want the little hint of lemon, this is where you would want to add it.

Next you’ll add a thin layer of white sugar to the dough, over top of the butter.

Toss the blueberries in a thin layer of flour to absorb some of the moister and then evenly disperse them across the dough. Press them into the dough just a tiny pit so that when you roll it up, they won’t shift all over.

You’re getting so close!

Roll up the dough and pinch the ends to make one long tube of dough. Cut the dough into roughly 2 inch slices and place into the cast iron skillet or other cookware.

Cover overnight with a towel to let rise.