These are soft, enriched yeast rolls filled with juicy blueberries, baked in a round dish until golden, then finished with a simple glaze — exactly like the ones in your photo.
Ingredients (makes 8–10 rolls)
Dough
- 300 ml (1¼ cups) warm milk (around 40 °C / 105 °F)
- 7 g (2¼ tsp) instant yeast
- 50 g (¼ cup) granulated sugar
- 1 large egg, room temperature
- 60 g (4 Tbsp) unsalted butter, softened
- 500 g (about 4 cups) all-purpose or bread flour
- 1 tsp salt
Blueberry Filling
- 250–300 g fresh or frozen blueberries
- 50 g (¼ cup) granulated sugar
- 1–2 tsp lemon zest (optional but recommended)
- 1–2 Tbsp cornstarch (if using frozen berries or for thicker filling)
- 40 g (3 Tbsp) soft butter (for spreading)
Simple Glaze
- 120 g (1 cup) icing / powdered sugar
- 2–3 Tbsp milk or lemon juice
- ½ tsp vanilla extract (optional)
Method
- Make the dough
Mix the warm milk, yeast and a pinch of the sugar. Let it sit 5–10 minutes until foamy (if using active dry yeast).
Add the remaining sugar, egg, softened butter, flour and salt. Mix and knead for 8–10 minutes (by hand or dough hook) until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place for 1–1½ hours until doubled. - Prepare the filling
If you want a cooked filling: simmer blueberries, sugar, lemon zest and cornstarch for 3–5 minutes until slightly thickened, then cool completely.
Or simply use fresh blueberries mixed with sugar and zest (easier and still delicious). - Shape the rolls
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 35 × 25 cm (14 × 10 inches).
Spread the soft butter over the dough, then scatter the blueberry mixture evenly.
Roll up tightly from the long side into a log. Cut into 8–10 equal pieces with a sharp knife or dental floss. - Second rise
Place the rolls cut-side up in a greased round baking dish (about 23–25 cm / 9–10 inch). Cover and let rise 30–45 minutes until puffy. - Bake
Preheat oven to 180 °C / 350 °F.
Bake for 22–28 minutes until golden brown and cooked through. The rolls should look soft and slightly steamy when they come out. - Glaze
While still warm, mix the glaze ingredients until smooth and drizzle generously over the rolls. Serve warm.
Tips for the exact look
- Don’t overbake — they should stay soft and pale golden.
- Fresh blueberries give the prettiest bursts of colour; frozen work well too (no need to thaw if using a cooked filling).
- For extra softness, brush the hot rolls with a little melted butter before glazing.
- Best eaten the same day, but they reheat beautifully.
Enjoy your warm, blueberry-filled rolls!
