Leavened rolls with blueberries and chocolate. Blueberry time is roll time and many other recipes with this delicious fruit that I manage to find directly on my plants during my continuous experimentation. I learned about their cultivation in Valle Po, fell in love with it, so I said to myself, what if I also grow some blueberry plants in my garden? Said and done! I meticulously chose my plants, put them in large pots with the right soil, and made the first harvest. This year I’ve added plants, and in the future, I’ll know if I made the right choice.
And like every harvest the season brings, quantities are often high, so you need to invent recipes to consume or preserve.
With blueberries, you will find other recipes that I propose every year
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 2 Hours
- Portions: 12 rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients I Used
Flour, butter, and sugar; how many thousands of combinations with these simple ingredients!
- 4 1/3 cups flour
- 2/3 cup butter
- 1 1/3 tbsp corn oil
- 2 eggs
- 3/4 cup milk
- 1/2 oz compressed yeast
- 1/2 cup sugar
- 1 tsp salt
- 2 cups blueberries
- 1/4 cup chocolate chips
- 1/3 cup peach jam
Useful Tools
Bowl or stand mixer for kneading, work surface for finishing the dough, oven, knife, parchment paper
- Bowls
- Stand Mixers
- Knives
- Parchment Paper
Steps
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In a bowl or stand mixer, pour the flour, sugar, and salt, mix and add the butter and oil.
Warm the milk, dissolve the yeast and add the eggs. Mix with a fork and…
Add to the flour and butter. Knead for a long time until smooth. Remove from the bowl and give a three-fold turn. Let rise until doubled, after placing it in a covered container.
After the necessary time, transfer the dough to the work surface, flatten without using a rolling pin. The dough is very elastic and you will have no problems.
Spread the peach jam over the surface and distribute blueberries and chocolate chips.
Roll the dough and cut into twelve slices.
Place the rolls on parchment paper or tartlet molds. Let rise until doubled
Brush the surface with beaten egg and bake in a preheated oven at 356°F and cook for about 20 minutes.
The rolls are ready, wait until they are warm to taste this delicacy!
Some Extra Tips
You can also prepare the dough in the evening and let it rest in the refrigerator for a long rise; the next morning you will leave it at room temperature for about an hour and then proceed with the preparation of the roll. The ideal temperature is around 77 degrees. The rising time will depend on this. Cover the rolls with a cloth so they don’t dry out too much: if you use the oven, place a saucepan with boiling water inside. It will help the leavening, and it applies to all leavened products, and will maintain the right humidity. They remain soft for two, three days… I assure you, you won’t have this problem, they will disappear sooner!
