Blueberry Twisted Bread Rolls Recipe

Blueberry Twist Bread Rolls start with a soft and tender sweet dough that’s stuffed with blueberry cream. This easy twisted bread is stunning on any table.

Blueberry Twist Bread Rolls look bakery beautiful.

There’s nothing like fresh homemade bread to great family and friends as they gather around your table.

No one will believe that this Twist bread came from your oven.

We get comments sometimes where our readers think that they can’t make one of our homemade bread recipes.

With this recipe, we’re going to show you how we make the Blueberry Pastry cream and shape our Twisted Bread Rolls.

Sweet dough tips

Making Sweet dough is easier than many dough recipes. It’s a soft and buttery dough that is easy to handle. It’s not as delicate as some sweet roll dough such as brioche.

I do recommend that you use an electric stand mixer with the paddle attachment. Here’s how we made our Blueberry Twist Sweet Dough.

1. In the bowl of an electric stand mixer, combine the sugar and beaten egg. Blend everything together.
2. Add the yeast, salt, and butter. Mix slowly while drizzling in the scalded milk.
   • Scalded milk is any milk variety that’s been heated to 180°F and then we allow it to cool. The milk used to be scalded before pasteurization to kill bacteria. While you don’t have to scald the milk, we believe that it adds a soft texture and airiness to the sweet bread dough
3. With the mixer on its lowest setting, gradually add the flour until you can handle it without it sticking to your hands. This can be 4 to 6 cups. Don’t add more than you need or the dough will become tough.
4. Put the dough in an oiled bowl and cover it with a towel or plastic wrap at room temperature until the dough rises 30% to 50%, approximately 90 minutes.
5. Fill and shape your Blueberry Twist rolls and let them rise on a covered baking sheet until puffy, approximately 60 minutes.

If you’d still like a little help, we made a detailed video in our Soft Kifli Nut Rolls Recipe

Blueberry Pastry Cream

Our Blueberry Pastry Cream is not a fussy recipe. The best tip that I can give you is to do one of two things:

1. Let the cream mixture cool before drizzling it in to the egg mixture, OR
2. Drizzle the cream very slowly into the egg mixture.

If you pour hot cream over eggs, you’re going to have scrambled eggs. The slow drizzle is known as tempering.

You’ll also want to remove the Blueberry Pastry Cream from the heat just as soon as it becomes thick. Once it’s thick, it will burn or start to stick.

If you’re not a blueberry fan, feel free to try another berry.

Tips for the perfect Blueberry Twist Rolls

• Our rolls start with 9×5 sized pieces of sweet dough. We found that this was a manageable size. You could make them smaller but I wouldn’t go larger.
  • You can reroll the scraps together to make additional twist rolls.
• Don’t overfill the pastry cream. By doing so, you will just lose it when it squishes out as you roll it.
• When you shape your twist rolls, keep them relatively tight without loose gaps.
• The dough is easier to roll and cut if it’s slightly cool. If you have a granite or marble cutting board or countertop, that works well for rolling out sweet dough.
• These Blueberry Twist Bread Rolls aren’t sweet like a traditional pastry such as a donut. If you want to add a little sweetness, you can drizzle them with a simple glaze, or sprinkle the tops with turbinado after the egg glaze.

How to shape bread twists

In the video I show you how to shape these twist rolls. You don’t have to connect the ends. You can just leave them as a long “twist” or get really fancy and braid them!

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If you like this recipe, here are some more shaped bread that you might like

• Star Bread
• Russian Sweet Bread
• Brioche Cinnamon Rolls
• Hungarian Egg Bread

We LOVE baking bread! You can find all of our bread recipes here!

Items you may need

Blueberry Twist Bread doesn’t have a lot of fancy ingredients or take a lot of special equipment to make.

We used baking sheets and covered them with parchment paper for easy cleanup. I like sliding them right off the baking sheet onto a cooling rack.

I also like a sturdy stainless spatula for picking up the rolls and putting them on the baking sheets.

If you have temperature issues when raising any yeast dough, I really recommend the Raisenne® Dough Riser our dough. It speeds up the raising time while leaving the dough soft and fluffy.

This recipe makes approximately 24 Tisted Bread rolls. I store a few in an airtight container in the refrigerator and they were still delicious 3 days later.

After the neighbors claimed theirs, I put the remaining Blueberry Twist Rolls in an airtight resealable bag and put them in the freezer.

I recommend using them up within 3 months.

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

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There’s nothing more methodical and calming than kneading fresh yeast bread rolls.

I hope you’ll give this one a try. It’s pretty simple…pinky swear!

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5 from 3 votes

Blueberry Twisted Bread Roll Recipe

Blueberry Twist Bread Rolls start with a soft and tender sweet dough that's stuffed with blueberry cream. This easy twisted bread is stunning on any table.

Prep Time 25 mins

Proof time 2 hrs 30 mins

Total Time 2 hrs 55 mins

Servings 24 small rolls

Author Julie Menghini

Cook ModePrevent your screen from going dark

Ingredients

Sweet Twist Bread Dough

• 1 cup whole milk scalded
• 2 1/4 tsp instant yeast 1 packet
• 3 eggs
• 1/2 cup butter softened
• 2/3 cup sugar
• 1 tsp salt
• 5 cups flour all-purpose *4-6 cups

Blueberry Filling

• ¾ cups cream
• 1/4 cup sugar
• 3 tbsp flour
• 1/4 tsp salt
• 2 egg yolks
• 1 tsp lemon juice
• 1 cup blueberries

Egg Wash Finish

• 1 egg
• 1 tsp water
• 1 tbsp turbinado sugar sugar in the raw (optional)
• 3 tbsp flour

Instructions

• Scald milk by bringing it to 180°F in a small saucepan, about 5 minutes on medium heat. Refrigerate the milk until the temperature is lowered to 110°F, 12 to 15 minutes.
• In the bowl of an electric stand mixer, combine the sugar and eggs and mix until thoroughly combined. Add the yeast, butter, and salt. With the mixer on low, stream in the scaled milk.
• Add flour one scoop at a time, with the mixer on it's lowest setting, until the dough is manageable. *This may be less or more than 5 cups.
• Put the dough in an oiled bowl and cover it to rise until it increases 30% to 50% in volume, approximately 90 minutes.

Blueberry Filling

• In a medium saucepan, warm the milk over medium heat. In a medium saucepan, warm the milk over medium heat. Cook until a skin forms. Remove the pan from the heat.
• In a medium bowl, combine the sugar, flour, and salt, then whisk in the egg yolks.
• In a thin stream, slowly whisk in the warm milk. Return this mixture back to the saucepan and add the blueberries. Cook over medium heat until the mixture is extremely thick and gluey, about 5 minutes.
• Press a piece of plastic wrap over the surface of the pastry cream to keep a skin from forming. Let cool and then refrigerate until ready to use.

Shaping and Assembly

• Remove raised dough and roll it out. Cut into approximately 9×5 squares.
• Spread the pastry cream filling onto each square. Roll the square into a tight cylinder but not so tight that the filling oozes out.
• Cut the cylinder in half lengthwise. Turn the two pieces so the cut sides face up. Twist the two pieces together and join the ends together to form a circle or leave them into a twisted roll.
• Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour.

Prepare for Baking

• Preheat the oven to 325°F. Brush the rolls with the egg wash.
• Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour.
• Bake large rolls 20-30 minutes turning the baking sheet half way through.
• Cool on a cooling rack. Rolls can be stored in the refrigerator in an air-tight container or frozen.

Video

Notes

The turbinado sugar will stick to the rolls if the egg wash is still wet. It’s helpful to do a few at a time before the egg wash dries.

It’s not necessary to scald the milk but we recommend that all of the ingredients be at room temperature. 

Don’t spread the filling too heavily. It will bake out.

Nutrition

Calories: 227kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 147mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

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