Vanilla Glazed Blueberry Rolls

Eve 19/01/14

An enriched dough with eggs and sugar wrapped around juicy blueberries which is topped with a sweet, sticky vanilla glaze.

These are the ultimate sweet rolls, stuffed with tangy but sweet blueberries, you really can't go wrong with this! 

It has been so long since I have posted a bread recipe and a wet, long and strangely mild winter has deprived me of good fresh berries. In the summer, for breakfast, I have nearly a whole box of mixed berries mixed with yogurt. It is soo good! Also, a 10 minutes walk up the hills surrounding the town, you can find the most amazing wild raspberries and blaeberries (Scottish blueberries) which are just out of this world. I can't wait for skiing in Austria in February but seriously...

This girl needs some sunshine in her life.

Right now, I am typing this post with a full tummy of this blueberry bread while listening to Imagine Dragons. I still cannot believe how simple this versatile bread is. The dough used for this bread is the same dough used for my most popular recipe, Sun-dried Tomato and Basil Tear and Share Bread but with a few alterations... 
Firstly, I wanted a rich and soft bread, something that would work with the berries with a slightly sweet taste. A normal, light, white bread is great but it would not work for this recipe. So, instead of using water for the dough, I used slightly warm milk (I used semi-skimmed) and 2 eggs. I added eggs into the recipe as it would add stability from the whites, and richness from the yolks, to the bake.
Instead of oil, I used melted salted butter. It is important to use salted butter as even though there in salt in the recipe, the salt from the butter adds a "different" saltiness. The butter makes the dough softer to work with and overall created a good flavour.
Finally, plain caster sugar used to give the dough a gentle, underlying sweetness.

Today, for the first time, I used fresh yeast and the results are great! I think I might even be converted to it from the dried yeast. Fresh yeast is easy to find if you look in the right places. You would't find it in the baking aisle in the large supermarket chains but if you ask at the bakery in-store, they will be happy to sell you some for a great price. I bought 150g and it only cost 50p! Also, you can buy quite a bit as the yeast freezes beautifully. When you get home from the shopping trip, simply cut the yeast into 30g chunks and wrap individually in clingfilm and pop into your freezer. Whenever you are going to make a loaf, the night before, put one of the chunks into your fridge and let it defrost overnight.

These roll would be great for breakfast, just warmed in the oven a little or toasted on one side and buttered liberally.

 I personally don't like 'naked' butter. 

I don't like butter on bread, toast or really anything but I like it in things like cakes and cookies... But... if I were in France right now (or really ever), give me some organic, fresh, unsalted butter and a loaf of freshly baked 'pain de campagne' and it will be gone in two seconds flat.

I need to live in France! 

I am seriously obsessed with this bread, I made it yesterday and there is only one roll left! I urge you to make this bread, so simple but so rewarding. Even if you have never made bread before and not very confident, try this recipe and you will be please with the results, no matter what!

The most important thing with this recipe is to not knock down the dough after the first prove. After the prove, the dough will be full of valuable air so there is no point knocking it all out. Try and be gentle; tip the dough on to a floured surface and using a rolling pin, roll gently, trying to preserve the air. This is a great way to guarantee a good soft loaf every time, sweet or savoury.

Also, make sure you use frozen blueberries instead of fresh, even if they are in season. The frozen ones release more juices and plus, they are cheaper!

Vanilla Glazed Blueberry Rolls
Posted by Eve 
Makes 8 big rolls 

  • 420g Strong white flour 
  • 1 1/2 tsp. Salt 
  • 30g Butter, melted 
  • 40g Caster sugar
  • 15g Quick yeast or 30g Fresh yeast*
  • 2 Eggs, room temperature 
  • 150ml slightly warm milk
For the filling 

  • 250g Frozen blueberries 
  • 50g Caster sugar 
  • 20g Cornflour 
For the glaze 

  • 50g Icing sugar 
  • 1 tsp. Vanilla extract 
  • 1 tbsp. Water 


  1. Place the flour in a large bowl and add the salt. Mix well. Pour the melted butter into the bowl and add the sugar and yeast. Mix well again. 
  2. Put the eggs and milk into a jug and whisk. Add the wet ingredients to the flour mix. 
  3. Mix with a spoon and turn out onto a clean work surface with flour on hand in a bowl. Knead for 10-15 minutes until taught, smooth and soft. 
  4. Put the dough into an oiled bowl and cover with clingfilm. Prove for 1 1/2 - 2 hours until doubled or tripled in size. 
  5. Once the prove time is nearly up, make the filling. Put the frozen blueberries, sugar and cornflour into a bowl and mix well. Leave in the fridge until needed.
  6. Once proved, tip the dough out onto a surface, be gentle and don't knock down the dough. Using a rolling pin, roll the dough to 40cm x 36cm and 1cm thick. Take the blueberries and leaving a 2cm border, press the berry mix all over the dough. 
  7. With the longest end facing you, roll up the dough like a Swiss roll, rolling as tightly as you can. 
  8. Cut of the very ends and then cut the roll into 8 equal pieces. Place the pieces spiral side up in a 26cm cake tin. The roll should all fit with some room around them. 
  9. Cover again with clingfilm and prove for another 45 - 60 minutes until risen. Preheat the oven to 200c/ 180c/ gas mark 5. 
  10. Bake for 15 minutes, take out of the oven and cover with tin foil. Put back into the oven for a further 15 minutes until brown, well risen and when tapped on top, it should have a nice hollow-ish sound.  
  11. Mix together all of the glaze ingredient and using a pastry brush, paint the rolls with it as soon as they have been removed from the oven. Leave for 30 minutes before eating. 


*If you are using fresh yeast, put the sugar and yeast into a small bowl and mash together well with the back of a spoon. Wait for 1 - 2 minutes until the yeast has turned into a thick paste and add to the flour and sugar in the large bowl. Continue from step 2.

The rolls are best eaten on day of baking but will keep for two days after baking.