Blueberry Twisted 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. I’ll show you how easy it is to easily braid these rolls into the shape you want.
What I love about spiral twist bread rolls
The yeast dough is so simple to make and is soft and smooth making a tender, melt-in-your-mouth roll.
They’re perfect for the holidays or any time of year. I love making them and putting them in the freezer. When we have overnight guests, they definitely feel pampered being served the beautiful rolls.
Items you may need
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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.
Ingredients you’ll need for Blueberry Twisted Bread Recipe
Sweet Twist Bread Dough
- Whole milk
- Instant yeast
- Large eggs
- Unsalted butter
- Sugar
- Salt
- All-purpose flour
Blueberry Pastry Cream
- Heavy whipping cream
- Sugar
- Flour
- Salt
- Egg yolks
- Lemon juice
- Fresh blueberries
How to make blueberry twist sweet dough recipe
Making Sweet dough is easier than many dough recipes. It’s a soft 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 fitted with the paddle attachment. Here’s how we made our Blueberry Twist Sweet Dough.
- In the bowl of an electric stand mixer, combine the sugar and beaten egg. Blend everything together.
- 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
- 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.
- 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.
- Fill and shape your Blueberry Twist rolls and let them rise on a covered baking sheet until puffy, approximately 60 minutes.
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.
If you’d still like a little help, we made a detailed video in our Soft Kifli Nut Rolls Recipe
How to make 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:
- Let the cream mixture cool before drizzling it in to the egg mixture, OR
- 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, try another berry. Strawberries would be delicious.
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. To make spiral twist bread rolls don’t connect the ends. You can just leave them as a long “twist” or get really fancy and braid them!
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Storing and Reheating Blueberry Yeast Rolls
This blueberry twist bread recipe makes approximately 24 braided bread rolls. Because of the pastry cream, I recommend that they be stored in an airtight container in the refrigerator for up to 3 days.
These rolls freeze great. Place them in an airtight container such as a reclosable freezer-grade bag for up to 3 months. Thaw rolls briefly at room temperature or overnight in the refrigerator.
Blueberry twist rolls can be reheated using short 30-second increments in the microwave.
If you tried this delicious recipe, don’t forget to rate it and leave me a comment letting me know what you think. I love hearing from you!
Blueberry Twisted Bread Roll Recipe
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)
Instructions
- Scald milk by bringing it to 180 °F in a small saucepan, for 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.
Notes
Nutrition
Nutritional Disclaimer
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.
There’s nothing like fresh homemade bread for 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.
This post has been updated to improve the readers’ experience. No changes were made to the recipe.
If you like this recipe check out these braided bread recipes
We LOVE baking bread! You can find all of our bread recipes here!
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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!
Jennifer Stewart
Monday 5th of October 2020
I am certainly no bread maker but I wowed everybody this weekend when I brought these rolls over! They swore I bought them at the bakery!!
Julie Menghini
Monday 5th of October 2020
Thanks, Jennifer! That's the result I got too. If only they knew how easy they were to make!
Michelle
Sunday 4th of October 2020
This bread is beautiful and it looks delicious too! I am not much of a baker, but looking at your photos is definitely tempting me to try this!
Julie Menghini
Monday 5th of October 2020
Thank you, Michelle!
Hadia
Thursday 1st of October 2020
This looks absolutely gorgeous and mouthwatering, Julie! I am bookmarking to make soon, thank you for sharing
Julie Menghini
Saturday 3rd of October 2020
Thank you, Hadia!
Mary Marshall
Thursday 1st of October 2020
Love this, looks fantastic and I can't wait to try it.
Julie Menghini
Thursday 1st of October 2020
Thank you, Mary!
Liz
Wednesday 30th of September 2020
Oh, my!! These rolls look fantastic!! Such a delicious breakfast treat.
Julie Menghini
Wednesday 30th of September 2020
Thank you, Liz! I had a lot of fun making them.