Breakfast Butter Rolls With Whipped Blueberry Butter Recipe :-To make these Breakfast Butter Rolls longer, they were baked in pop over a pan. Because every half of them has enough space for the best fresh whipped butter to spread on top.
It’s great that the rolls are there, but the oil really makes them shine. I mean, don’t think these will taste like chocolate cake that melts in your mouth. They are specially made to go well with the rich and sweet blueberry butter.
Breakfast Butter Rolls With Whipped Blueberry Butter Recipe
Why you’ll love these breakfast butter rolls
First of all, they are puffy and delicious, making them a show stopper dessert.
Also, they are incredibly fresh and aromatic.
Tender and buttery, the rolls melt in your mouth.
Perfect to serve with whipped blueberry butter.
In addition, they can be made 1 or 2 days in advance so you don’t have to worry about a last-minute dessert.
Ingredients :
- 4large eggs
- 1cupwhole milk
- 1cupheavy cream
- 2cupsall-purpose flour sifted
- 1/2teaspoonsalt
- 1/4teaspoonbaking soda
- baking spray
Blueberry butter:
- 1 1/2sticks butter room temperature
- 1/3cupblueberry sauce preserves or jam
Instructions :
Warm up the oven to 425.
Put the eggs in a big bowl and use the whisk attachment to beat them on high speed for three minutes, or until the mixture turns lemon yellow.
Lower the speed and add 1 cup of milk very slowly.
Sift the flour into a different bowl. Measure out 2 cups of flour and add it to the bowl. Then add salt and baking soda.
The mixer should still be on its slowest speed when you add the dry ingredients to the eggs and milk. Use a plastic spatula to clean the bowl every once in a while.
Once all the flour was mixed in with the egg and milk mix, slowly add the heavy cream while the mixer is on medium speed and blend for one minute.
For 5 minutes, turn the mixer up to its fastest setting and beat.
With baking spray, coat a popover pan. Then, fill the popover cups 1/4 inch from the top with the batter.
Let it bake for 15 minutes at 425 degrees. Put the oven back in place and raise the temperature to 350 degrees. Bake for another 15 minutes.
Blueberry butter :
While that’s going on, use an electric mixer on medium speed to whip the butter for one minute. Then add the blueberry sauce and whisk until everything is well mixed. Stop the mixer and use a rubber spatula to clean the sides of the bowl.
You can add more blueberry sauce or 1/4 cup of powdered sugar to your butter if you like it a little sweeter.
If the blueberry sauce you’re using is more liquid (mine was thicker), add the first third of a cup, mix it in, and then add the rest if you think you need to.
If you use preserves to make the butter, they tend to have a thicker texture. Add 1/3 to a cup and check to see if you need more.
Use an ice cream scoop to put the batter on a plate for serving. Warm up the rolls in the microwave for 30 seconds if you need to.
