How to Make Super Soft Blueberry Rolls

We’ve made cinnamon rolls. We’ve made pumpkin rolls. One can never have too many rolls, so now we’re making delicious blueberry and lemon rolls. Scalding is my method of choice for creating ultimate softness and it works extremely well in this recipe.
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#Bread #Baking #ChainBaker

[@ChainBaker]

📖 Find the written recipe in the link below the video. 🥨 Get early access to videos ⤵ kzbin.info/door/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Buy me a bag of flour ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/ 🍞 Visit my friends at ⤵ www.breadbakingathome.com/

[@sd99944]

Acidic environments strengthen pectin, so the lemon juice does actually help thicken the blueberry mixture! I often add it when making blueberry jam as extra insurance rather than adding in extra pectin

[@David-gn3vu]

Made these last night, fridge overnight and baked this morning. These things are amazing!!!! I used all organic ingredients. Thank you, thank you... you have the BEST baking channel.

[@ChainBaker]

🤩

[@alexgochenour8740]

These are absolute bangers. People went nuts for them. Thank you Chain Baker.

[@jimdavidson3345]

I think my family will declare me a baking genius when I prepare these rolls. I shall pretend that am 😊indeed such a person. I apologize in advance for my corrupt plans! ❤️❤️💚❤️❤️

[@ChainBaker]

I'll back that plan all the way! 😎

[@MissMariaSiya]

Could you after the shaping and placement in the pan then freezy them to bake later?? Going away with the family to a vacation house where i would then bake them.

[@ChainBaker]

For sure. I'd let them proof for half the time, freeze, thaw in the fridge, and bake. If not puffed up sufficiently after thawing let them sit at room temp for a while before baking.

[@GRAF11113]

I keep coming back to this blueberry rooooll

[@sumire.s.]

My first try at something like this. The yudane got clumpy so I wasn't sure it would turn out. Wanted to save on expensive ingredients so swapped butter for oil and used the cinnamon filling instead. Overbaked it, but was still yummy. Will try shorter bake next time. Thank you for giving me the confidence to try something new. I will do the berry filling next time now that I know what I'm doing.

[@ChainBaker]

You can do it! 💪

[@Jeepy2-LoveToBake]

Blueberry and Lemon - what a perfect combination! Cold proofing them is a great idea 🤩

[@Kokeshiflower]

Love Blueberry and Lemon - such a good combo! Maybe you could do one with a lemon poppyseed filling?

[@Jeepy2-LoveToBake]

Made this last night to bake fresh this morning. This bake is phenomenal. The filling with the slight tang of Meyer lemon, the lemon zest in both the dough and icing add an extra citrusy kick to it. As these were baked this morning, there is still some crispness in the crust when biting into the roll, followed with the tender soft interior. While it is a bit messy to make, the results outweigh the messiness 😊 - I plan to make this again in the near future! Sharing at the office for "Bread Sampling Day" (all five breads I have made in the past few days, plus the Blueberry Lemon and a final batch of Chocolate Caramel Biscuits). (#346) Photos have been posted.

[@Jeepy2-LoveToBake]

Oh, everyone at the office is loving these rolls, especially with a slather of the Lemony Cream Cheese icing!!! 🍋🍋🍋

[@knottybead4871]

You sure do keep me busy baking! Loving every minute of it.

[@hayzelbrathwaite2550]

Can't wait to try these!!!! Blueberries make a very delicious filling!

[@hajarelhajar1613]

I've just discovered ur channel how lucky i'am😄😄😄and thanks for the recipe that's looks delicious🤤

[@ChainBaker]

Hey! Welcome to the channel 👋😎

[@suzzmartin]

Omg, that looks sooo good! Got to try it!

[@suzzmartin]

So, I’m preparing the scald to use in the morning, leaving it in the fridge. I’ve measured everything exactly, but…..the resultant mixture doesn’t hold shape, is very loose with no structure. I’ve had this problem before with flour. I’m using a new bread flour, from France, but have the same problem. Any suggestions?

[@suzzmartin]

I made these yesterday, but used frozen raspberries and limes…thank goodness I froze two, because they’re gone! The raspberries gave them a delicious sourness that is totally addictive! Yum.

[@edithharmer1326]

Delicious! Great Tutorial...as usual, well explained all!🌹

[@doraharrison1642]

yummy thank you, and shared on FB

[@MonsieurDecent]

Leaving the dough overnight in the fridge for cold ferment, these rolls must be EXTRA-DELICIOUS !

[@AskJeaves]

I would love to see a difficulty rating on your videos, or a general forum showing which of your recipes are the easiest vs hardest. It’s tough to know where to start!

[@ChainBaker]

Once you get the hang of it they're all easy ;) I'd start with the Basic Dough or Cold Fermentation playlists!

[@jessicacheong4251]

Hi chef, why need to add cornstarch to the blueberry jam? Your previous blueberry jam didn’t add cornstarch, only lemon juice and sugar. Can you please clarify? thank you

[@ChainBaker]

I wanted this one to be thicker and easier to work with.

[@jessicacheong4251]

Always answer my questions without fail. Thank you sir!

[@norcalovenworks]

Since I can’t eat 6 rolls, I would only cut the dough into 4 pieces.

[@ChainBaker]

😄👍

[@henjak448]

You can freeze them

[@earth5370]

🤣🤣🤣

[@Kokeshiflower]

Or two?

[@nicorobertson8488]

Fantastic recipe thank you❤busy baker

[@XanyCuisine-ox1rb]

Definitely making this tomorrow. Gotta know what this taste like with strawberries 😂

[@SaturninePlaces]

One of the biggest issues I've had when using these recipes involved my kitchen never being higher than 20°C, which slows down fermentation (unless I store it in the microwave) and drastically changes the temperature of water I add compared to what's written. The steps of baking playlist was honestly crucial for me to even get these pre-written recipes to work, not to mention adapting them myself.

[@SaturninePlaces]

Oh, and how important it is to not lose hydration in the scald process, restoring any liquid lost from boiling and evaporation is key to consistent results.

[@sheilam4964]

Oooh, yeh. 👍

[@antheeamorgan]

I strongly agree with "One can never have too many rolls". Definitely. Absolutely. Always an amazing bake.

[@ChainBaker]

😁

[@thewefactor1]

I really like blueberries and they all are not created equal...

[@yuu-kun3461]

I have a question for you. When you set your oven to X temp, does it gradually warm up in a smart way, or does it blast the heat right away until the sensor detects the temp was reached? If it is the latter, I would recommend to initially set the temp to as low as it gets for a few minutes, then gradually increase it yourself. This way, the oven gradually warms up and you will avoid wearing down the oven (technically a copper sensor next to the flame).

[@ChainBaker]

I just switch it to the temp that I need and forget about it. I never knew that increasing it gradually could make it last longer. If my oven ever dies, then I'll remember this one 😄 cheers!

[@VanityismyReligion]

I´ve recently seen bunches of smart bakers on instagram cut their dough strips before rolling. So you top the rolled out dough with the filling, cut it into even strips with a pizza cutter or sharp knife, and the roll up the strips. They come out very even.

[@ChainBaker]

Depends on the filling I guess. If I had done that here all the blueberries would have leaked out 😄

[@VanityismyReligion]

@@ChainBaker It´s messy but I´ve seen someone doing it with pumpkin puree. I guess both methods habe pros and cons.

[@tmcmt]

For the scald, mine is a liquid, whereas yours is much more solid. Are the amounts correct? I see 50g flour, 160g boiling water, 50g butter, 20g sugar, 5g salt.

[@ChainBaker]

It's correct. It should become thicker later. I'm sure it'll be fine. If the dough feels way too sticky then add a bit of extra flour. Perhaps the flour that you have is a bit weaker.

[@tmcmt]

​@@ChainBaker Sounds good, I'll keep trucking along, then. Thank you!

[@samiraba1]

Why should I see this at 10pm while being hungry 😆

[@ChainBaker]

😄

[@terfalicious]

Bamboo flour? Would love some keto friendly recipes!

[@ChainBaker]

I have no experience with gluten free baking as of yet 🥲

[@terfalicious]

@@ChainBaker Keto is not the same - I can use vital wheat gluten... looking for low carb bread, pastries etc! Time for the expert to experiment? Cheers!

[@ChainBaker]

@terfalicious yeah maybe someday. Keto is not something that interests me personally so I may not get to it 😄

[@neverendingblending4711]

Try to replace corn starych by agar. Then there is no risk to feel corn starch taste.

[@piercelowe999]

I thought egg yolks were mostly used for they high fat content, while the white provides protein giving more strucutre, but I see you used both egg yolks and butter in the dough, since they are both fats do they server different purposes as different forms of fats or was there some other reasoning for using both?

[@ChainBaker]

The yolk makes bread extra soft and puffy. Not only because of the fat content but also because of the lecithin.

[@Aimia4]

He actually has some great videos in his principles of baking playlist which describes the function of different fats and how they alter the dough. They're short videos like this, so definitely give them a watch when you get some time!

[@piercelowe999]

@@ChainBaker Ah ok thank you! :) I'll need to go back and watch your lecithin vid I came across earlier today

[@piercelowe999]

@@Aimia4 Thanks :) yeah I was going though it earlier today but couldn't find a comparison between butter and eggs/egg yolks, The video looking at different fats didnt use egg yolk, just butter, oils and rendered animal fat, and the egg video compared whites, yolks and whole eggs, etc and googling I couldn't find any direct comparison/reason for using both but they both seemed to serve the same purpose - adding fat to dough for softness (and shelf life) - as far as I could see so was wondering if there was some other reason/function for using them both

[@ChainBaker]

@piercelowe999 sometimes stacking ingredients and methods increases the effects even more 👍

[@PanagiotisPolitis-bl9xj]

how did I never think of making non-cinnamon rolls

[@nox5555]

So why not just use Jam?

[@sabatino1977]

Interesting thought. I don't see any reason why you wouldn't be able to, and that gives me a great idea for using some of the persimmon jam I made last year.

[@ChainBaker]

You definitely could 🍯

[@RonWright-n8z]

On the video final proof is 1.5 hrs on the receipe is 5 hrs which one any help?. Cheers

[@ChainBaker]

1.5

[@sumire.s.]

Your recipe says final proof 5 hours on step 10...I think it is supposed to be 1.5 based on the video. A reasonable person should be able to tell that, but thought you may want to know.

[@ChainBaker]

Cheers for letting me know. I'll correct it as soon as I get a chance. It's definitely 1.5 😄

[@BookwormFUT]

Video idea, similar project to the Twix: Jaffa Cakes. It's a delicious treat to buy. Should be even better homemade.

[@ChainBaker]

They're on the list ✌️😎

[@gamegoof]

DAMN.. im never going to keep this weight off with you!! lol

[@ChainBaker]

😅

[@Jeepy2-LoveToBake]

This was such a delicious bake: Soft and fluffy bun with the lemony blueberry filling and that LEMON ICING!!! Thanks Charlie, for sharing this fantastic recipe - will be making this again soon (perhaps after the upcoming heatwave). 🥵 Charlie has 217K subscribers - slowly but surely we will make it to 300K!!! Please continue to share your bakes with family, friends and colleagues and share photos and baking experiences with Charlie's recipes on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His wonderfully educational (and quite entertaining) videos have helped so many of us improve our baking skills - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes ONE post to go viral (any "Swifties" out there? ) - Go "Team ChainBaker" 🤩🤩🤩🤩🤩

[@GRAF11113]

🫐🫐🫐🫐🫐