Today I'm sharing a delicious blueberry and sea salt bread roll recipe. These sea salt rolls are so good! I added a little blueberry jam inside, making them delicious and not too sweet. The butter and sesame seeds at the bottom combine perfectly, making them extra crispy after baking. You definitely have to try it!
Materials
Breadheads Gather! | Steps for Making Crispy and Delicious Blueberry and Sea Salt Bread Rolls
Except for the butter, put all the other dough ingredients into a stand mixer and knead. First, start at low speed to set the dough's consistency, then switch to high speed to knead.
When you reach the rough membrane stage, add the softened butter and knead until it forms a membrane but has a slight serration. This dough doesn't contain much water, so pay attention to its extensibility and elasticity. You don't need to knead it to such a thin windowpane stage.
Be careful to control the temperature of the kneaded dough so that it does not exceed 28 degrees Celsius. Roll the dough into a ball and place it in a proofing box. Let it undergo its first fermentation in a warm place at 25-28 degrees Celsius.
Fermentation is complete when the dough has risen to about 1.5 times its original size and the bottom has slightly and slowly shrunk back.
After the first rise, gently pat and press the dough to release the air. After releasing the air, divide it into 8 equal portions, roll them into balls, cover with plastic wrap, and let them rest for 15 minutes.
Take a relaxed dough ball, gently roll it out into a small round sheet, and gently flip it over so that the smooth side is facing down.
Fold both sides of the dough as shown in the picture above, so that they resemble a triangle.
Fold it in half again and pinch the opening closed. If you're unsure, you can watch a video tutorial.
Gently roll it with your hands into a shape that is larger at one end and smaller at the other, similar to a carrot.
Place the pre-shaped dough in a proofing box, cover it, and refrigerate for 50 minutes to relax. If you don't have a proofing box, place it on a baking sheet, making sure to keep it moist. You can lightly spray it with water, cover it with plastic wrap, and then cover the plastic wrap with a damp towel.
Cut the butter into 8 strips, each weighing about 6-8 grams. After dividing, refrigerate them.
Take a piece of dough that has been chilled and relaxed in the refrigerator, roughly roll it out, and then gently flip it over so that the smooth side is facing down.
Next, gently roll out the dough using a rolling pin. You can use your hands to help pull the dough while rolling it out; the video shows the technique. The rolled-out dough should be about 50 cm long. You can lightly brush a little softened butter on both sides; this will make the layers look better after baking. Place the portioned butter on top of the dough, squeeze a line of blueberry jam in the center, and roughly spread it evenly with a brush. Only brush the center; do not brush the sides or the bottom with blueberry jam.
Gently roll it up from top to bottom. When you get to the very end, you can pick up the dough and gently roll it up with your hands.
Spray a little water on the bottom and coat it with white sesame seeds.
After shaping all the dough, proceed with the final proofing. The final proofing temperature for this bread should not be high, generally 28-30 degrees Celsius, and should not exceed 30 degrees Celsius, with a humidity of 80%. If you don't have a proofing box, you can use an oven for the second proofing. Since ovens don't have humidity control and may not achieve accurate humidity levels, you can place a bowl of warm water inside to maintain humidity. The proofing time is approximately 30 minutes, but there's no fixed time; the key is to observe the dough's condition. Proof until it's about 1.3-1.5 times its original size, the dough is smooth and elastic, and when pressed with a finger, it slowly springs back. This bread doesn't need to proof completely; you can reserve a little extra time, but it shouldn't be over-proofed.
After the second rise, spray a little water on the surface of the dough and decorate with a few white sesame seeds in the middle.
Place in a fully preheated oven at 185°C (top heat) and 200°C (bottom heat) for 18 minutes. The time and temperature are for reference only and should be adjusted according to your oven.
The bread is baking; the oozing butter and sesame seeds combine to create a particularly crispy bottom.
After baking, unmold and place on a cooling rack to cool. When it has cooled to a slight residual temperature, pack it into bags and seal for storage.
Layered bread rolls~
The blueberry jam inside blends perfectly with the bread, making it delicious and not too sweet.
The bottom is especially crispy!
Super delicious~
Having a cup of coffee with breakfast is so satisfying!
Breadheads Gather! | Tips for Making Crispy and Delicious Blueberry and Sea Salt Bread Rolls
The operating methods and tips are all explained in the video, so please watch it patiently. Many friends have asked: "I followed the recipe exactly, why is mine too wet? Why is mine too dry? Why...why..." When making bread, you must be flexible in adjusting the amount of liquid in the recipe because the water absorption of flour varies, and the temperature and humidity differ between the north and south. You must observe the state of the dough and add liquid accordingly. This is a frequently mentioned topic! Adjust the time and temperature according to your own oven. There is a big difference between large and small ovens, and even two identical ovens from the same brand will have temperature differences.
