Soft Blueberry Rolls with a Hint of Honey

In a large mixing bowl, combine the all-purpose flour, honey, active dry yeast, and salt. Give them a quick stir to mix.

Add the warm milk, melted butter, and egg to the dry ingredients. Mix everything together with a spoon or your hands until it forms a soft dough.

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Place the kneaded dough back into the mixing bowl. Cover the bowl with a damp towel or plastic wrap.

Let the dough rise in a warm place for about 1 hour, or until it has noticeably doubled in size.

Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll the dough into a large rectangle, approximately ½ cm (about ¼ inch) thick.

Evenly spread the 50g softened butter over the entire surface of the rolled-out dough, leaving a small border around the edges.

Scatter the 150g fresh or frozen blueberries evenly over the buttered dough. If using frozen blueberries, there's no need to thaw them first.

Starting from the long side, carefully roll the dough up into a tight log.

Using a sharp knife or dental floss, slice the log into 12 equal pieces. Place the rolls cut-side up in a baking dish lined with parchment paper, leaving a little space between each roll.

Cover the baking dish with a towel and let the rolls rise again in a warm spot for about 30 minutes, or until they look puffy.

Preheat your oven to 180°C (350°F).

Bake the rolls for 20-25 minutes, or until they are beautifully golden brown on top and cooked through.

Let the blueberry rolls cool slightly in the baking dish before serving. They are best enjoyed warm.

Optional: For an extra touch of sweetness, you can drizzle a simple icing over the warm rolls. Otherwise, serve them as they are and enjoy!