Swirly Sweet Rolls studded with Blueberries and loads of Brown Butter.
Cruising right on threw April. I know Minnesotans like to talk about weather and I’m certainly no exception. The fact that the days have been absolutely beautiful lately deserves special recognition. It’s amazing what a difference 70 degree weather can make. It feels incredible to be able to soak up those rays and enjoy true Spring weather. While I love, love, love the heat, I am pretty content for now. We get to go on walks, see pretty flowers everywhere and don’t need to turn on the heat anymore or air conditioning just yet. Plus, I still can’t wait to crank up the oven and bake away.
Once again I was feeling fruity and had to incorporate one of the yummiest berries, blueberries, into one of my baked goods. I happen to think that blueberries and brown butter make for the perfect match. There’s just something about that nutty flavor coupled with the warm, juicy and naturally sweet goodness blueberries have to offer.
Saturday brunch? Don’t mind if I do!
Can you spot the tiny brown bits all over the rolls? It’s the best part of brown butter. Not only did I brush the dough on the inside with plenty of brown butter, but I poured the remaining butter and browned pieces all over the tops of each roll. Because there’s no such thing as wasting butter in my house, especially when it’s browned, perfect, and almost too good for words.
Though this recipe is completely made from scratch, I love how something this delicious can be made in a much shorter time than one might think. The best thing about these rolls is that you don’t have to let the dough rest or take breaks in between your active time to let it rise. They don’t need to sit until after everything is already done and you start preheating your oven. Which gives you just enough time to clean up, fry up some bacon or lounge on the couch… whatever floats your boat ;).
So if perfectly fluffy rolls, browned butter, blueberries and a simple glaze don’t make you want to get up and give them a whirl and devour ’em, then I don’t know what does.
Wishing you all a spectacular weekend ahead. Talk to you soon. XOXO.
- 1 cup milk
- 8 tablespoons unsalted butter, divided
- 3 1/4 – 3 1/2 cups all-purpose flour, divided
- 1 package instant or ‘rapid rise’ yeast (about 2 1/4 teaspoons)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1 (10 oz) package frozen blueberries
- 1/2 tablespoon granulated sugar
- 1/2 tablespoon cornstarch
- 3/4 cups confectioner's sugar
- 1 tablespoon milk
- 1. Heat milk and 4 tablespoons of butter in a small saucepan until butter is completely melted. Set aside.
- 2. Place 2 cups flour, yeast, sugar and salt in the bowl of your stand mixer and mix together with the paddle attachment. Once combined, add milk mixture and egg and stir until incorporated. Switch to the hook attachment and add another 1 1/4 cups of flour. Mix for 5 minutes or until dough is smooth and slightly sticky (add additional flour if dough appears to be too sticky).
- 3. Flour your work surface. Place dough on top and let rest while you prepare the berries and brown the remaining butter.
- 4. Combine blueberries, sugar, and cornstarch in a medium bowl. Make sure berries are completely coated. Set aside.
- Place remaining 4 tablespoons of butter into a small saucepan and brown over medium heat (until butter starts to smell nutty, turns golden, and brown bits start to form on the bottom).
- Spray a muffin pan with nonstick spray or grease thoroughly.
- 5. Using a rolling pin, roll out dough until it measures about 12 x 14 inches (rectangular shape). Brush half of the brown butter over the rolled out dough. Spread prepared blueberries on top. Beginning with the longer side that’s closest to you, roll dough into a log. Pinch edges closed and cut into 14 equal pieces. Place one piece into each muffin cavity (spiral side up) and pour remaining browned butter over each piece. Cover with a clean kitchen towel and let rest for 30 minutes. Meanwhile, preheat oven to 350 degrees F.
- 6. Place rolls in the oven and bake for 20-25 minutes or until tops appear to be golden brown. Remove rolls from the muffin pan and place on wire racks or serving plates.
- 7. Whisk together confectioner's sugar and milk until a smooth glaze forms. Drizzle over each roll and serve.