A friend of mine requested me to make these blueberry jam bread and I don’t know why I took me this long. Since its such an easy recipe, let’s start with the ingredients, now, in a small saucepan, add in your butter and milk and you are going to just heat that up until the butter is melted. The mixture should be no more than120 degrees Fahrenheit and if its any more than that then your yeast won’t be activated because it’s too hot. You can just feel when your butter and milk is at the right temperature, pour it into the mixing bowl and then add your yeast and leave if for about 5 minutes or until you see bubbles starting to form. Once activated, begin adding your flour slowly while beating the mixture on low speed, This recipe is the easiest recipe you will ever find for blueberry jam bread. Add sugar, flour and egg yolks.
I like to use the egg yolks instead of whole eggs, I think it gives you a much richer and almost like a brioche texture. So, if you are into that then I think you will really like this. Start beating on low speed until everything is well incorporated and then increases the speed to medium. Add your solid blueberry jam and let it mixes for about 5 to 7 minutes until the dough is super smooth. If you are not using a stand mixer, then it should not be that difficult, after mixing the flour in a bowl until the dough starts to form, flour your surface and then begin kneading the dough. In between the kneading process, add solid blueberry jam then butter and knead until your dough is well formed and soft. Roll your dough into a ball then place it into a greased bowl and brush on top of it with some more oil because you don’t want it to form a crust.
Cover it with a plastic wrap and let that rest for an hour or until it doubles in size. Take your dough off the bowl once its risen the flour your baking surface and flatten your dough. Cut the dough into halves until you have about 12 dough pieces then roll each dough into a ball and line them on your baking tray. Cover them with a kitchen towel then let them rise again for 45 minutes then you are going to bake them for about 25 minutes.
- 4 cups of All Purpose Flour
- ¼ oz Package of Rapid Rise Yeast
- 1/3 cup of Granulated Sugar
- 1 tsp of Salt
- 50g blueberry jam
- 1 cup of Milk, slightly warm
- 1/3 cup of Unsalted Butter, Softened
- 3 Egg Yolks
- 3 Tbsp of Unsalted Butter, melted
- In a small saucepan, add the milk and butter and warm it just enough until the butter melts.
- In the bowl of a standing mixer fitted with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.
- To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.
- Increase the speed to medium-high and knead the dough then add blueberry jam and knead for about 5 to 7 minutes or until it is nice and smooth and pulls away from the sides of the bowl.
- Lightly grease a bowl with some olive oil and set aside.
- Once the dough is nice and smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil as well.
- Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.
- Dump the dough onto your work surface, and deflate it. Cut the dough into 12 equal pieces.
- Cover the dough pieces with a kitchen towel as you work with one piece at a time.
- Lightly grease a 9X13” baking dish with either butter or cooking spray and set aside.
- Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.
- Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.
- Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.
- Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown.