Blueberry Chocolate Rolls
- 1 (2 1/4 tsp) package active dry yeast
- 3/4 cup milk, warmed up
- 3 eggs
- 1 tsp vanilla extract
- 4 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1 1/2 sticks of unsalted butter (12 tbsp), softened and cut into pieces
- 1 tsp salt
- 1/4 cup sugar
- 3 tbsp unsalted butter, softened
- 1 cup semi sweet chocolate chips
- 1 cup blueberries
- chocolate syrup (optional)
- In a small bowl add warm milk, sugar and yeast. Stir and let it sit for about 10 to 15 minutes until it bubbles up.
- In the bowl of your mixer, add the flour, cornstarch, and salt and mix so that it’s all incorporated.
- To the yeast and milk bowl, whisk in the eggs and the vanilla extract.
- Add the milk mixture to the flour and mix on low speed until the dough is smooth. With the mixer still on, add the butter pieces a few at a time. Continue to mix until the dough is smooth and comes away from the side of the bowl, add flour as necessary.
- Transfer the dough in an oiled bowl, cover with plastic wrap and let sit in a warm place for 1 to 2 hours until doubled in size.
- In the meantime, butter the bottom and sides of a 9 inch x 13 inch baking dish.
- In a food processor, add the chocolate chips, the 1/4 cup of butter and the 1/4 cup of sugar. Pulse until the chocolate chips and the butter form into a thick grainy paste. It’s ok, if there are still some pieces of chocolate chips.
- Turn the dough over a lightly floured surface. Roll it out into a 16 inch square. Sprinkle the chocolate filling evenly over the surface of the dough. Add the blueberries again making sure you cover the entire surface of the dough, add more blueberries if necessary.
- Roll the dough into a cylinder and pinch to seal the seam. Cut into 12 equal pieces and transfer the pieces to the prepared baking dish. Cover with plastic wrap and let rise in a warm spot for another 30 minutes.
- Preheat oven to 350 F degrees.
- Bake rolls for about 25 to 35 minutes. Let cool.
- Pour chocolate syrup if preferred and serve warm.