Breakfast Butter Rolls with Whipped Blueberry Butter

After getting a popover pan, I couldn’t wait to make some crispy breakfast butter rolls that are crunchy on the outside and soft on the inside. The rolls are great, but they serve as a bed for all that delicious blueberry butter I made. I recommend serving these warm so the whipped butter melts a bit. You will see, that every bite is like a piece of heaven!

I know a lot of people avoid making bread or rolls because it takes too long with all the kneading and waiting for it to rise, but these do not require all that. There is no yeast or kneading, so they are done in minutes. And there are only a few basic ingredients to these rolls that most people already have. I usually do not even have to go shopping when I decide to make these. 

These breakfast butter rolls are taller than most because they are made in a popover pan, giving them extra room for my homemade whipped blueberry butter. Because of the pan, they are crunchy on the outside and tender on the inside, perfect for spreading gobs of sweet, creamy butter.

When it comes to the blueberry butter, I could make and use this for so many different things besides these rolls. It is THAT good! Not too sweet but just sweet enough, it can be made as thick as you like it, and those who want it sweeter can add some sugar or honey. And since there are only two ingredients, it is simple to make too! When blueberries are not in season, any other fruit will work. 

Another thing about these rolls is that I can make extras and freeze them for later. I usually wrap them in plastic and put them in freezer bags (two per pack). That way, they can be taken out and thawed whenever I want them. They are great for snacks, or I can take out a bunch for a quick breakfast the night before.

Why you will love this recipe 

• There is no yeast or kneading involved: Forget about kneading, proofing, and waiting for the dough to rise. This recipe does not require any of those things. That is why I love making these rolls. 
• They are done in less than 40 minutes: I can have these breakfast rolls on the table in just over 30 minutes with the fresh butter ready to spread on them. It is a homemade breakfast I love to serve. 
• Homemade blueberry butter is so easy and delicious: The butter is something that can be served on other things besides these rolls like toast, muffins, and pancakes. But I really love it on these rolls.
• Make extra and freeze them: I almost always make extra because they freeze so well and taste just as delicious when I reheat them. 

What you’ll need to make breakfast butter rolls

Special items

• Popover pan – I use a popover pan to make these rolls. 
• Electric mixer – For mixing the ingredients.
• Bowls
• Cooking utensils

Ingredients:

• All-purpose flour – I like to use this flour because it has a more tender texture with a chewier and denser crumb. 
• Large eggs – These should be at room temperature because they combine easier and help incorporate the air better for a fluffier batter.
• Whole milk – The sugar in milk adds a slight sweetness while the protein gives it a bit of structure for dough development.
• Heavy cream – I also like to use heavy cream because the high fat content gives the dough more moisture for a softer and richer texture. 
• Baking soda – The baking soda helps the rolls rise without the addition of yeast by making tiny air pockets in the dough. 
• Salt

For the blueberry butter:

• Unsalted butter – Make sure it is softened to room temperature so it will blend more easily. 
• Blueberry sauce – I like to use my homemade blueberry sauce. This tangy and sweet sauce is easy to make with just three ingredients. 

How to make breakfast butter rolls?

• Preheat and prepare: First, I preheat the oven to 425 degrees F and spray a popover pan with baking spray.
• Beat the eggs: Next, I beat the eggs on high with an electric mixer for three minutes in a large bowl until it is bright yellow. Then, I turn it on low and pour in one cup of milk very slowly. 
• Mix the batter: In another bowl, I sift the flour and measure two cups, adding in the baking soda and salt.  With the mixer still running on low, I add the dry ingredients to the wet ingredients, scraping the bowl with a rubber spatula as needed.
• Blend: When it is all combined, I turn the mixer to medium and slowly add the cream, blending for one minute. Then, I turn the mixer on high and beat for five minutes. 
• Bake the rolls: Now, I pour the batter into the prepared popover pan ¼ inch from the top and bake it for 15 minutes. Then, without opening the oven, I turn it to 350 degrees and bake it for 15 more minutes.
• Make the butter: To make the blueberry butter, I whip the butter with an electric mixer on medium for one minute before adding the blueberry sauce, scraping the sides with a rubber spatula as needed. 
• Serve the butter and rolls together: Finally, I serve my rolls warm with a scoop of butter on a serving plate for guests to use.

Expert tip

The specialty of popover pans

Popover pans are special for many reasons, even if you’re not making popovers. A popover pan leaves its cups open to the heat so the outsides of the bread can get brown and crispy. Muffin cups are set together in a connected pan so they do not get as much heat conduction. 

They are also deeper than and not as wide as muffin pans, so the popovers are taller. It forces the batter up to make them shoot out the top of the cups. Another difference is that popover pans are supposed to be preheated in the oven while it is preheating. Then, spray it with non-stick baking spray before adding the batter to prevent sticking. The tops have to be sprayed as well.

This does not mean that what is made in a popover pan is always a popover. However, they are made of the same basic ingredients in different amounts. I have a wonderful recipe for popovers that everyone should try after this one. I got it from Jordan Pond in Acadia National Park in Maine from a delightful restaurant. 

Recipe variations and add-ins:

• Add fruit: To make these rolls even better, I like to add some blueberries to the batter. Fresh blueberries work best but frozen will work too.
• Chocolate chips: Chocolate lovers enjoy it when I add a cup of chocolate chips to the batter. Semi-sweet or milk chocolate are both perfect choices. 
• Make them nutty: Sometimes I chop up some walnuts or pecans and toss them into the batter for a nutty taste and crunchy texture. 
• Zesty butter: To make the butter tangy, I often add some lemon zest to the blueberry sauce. 
• Other toppings: Instead of blueberry butter, these rolls can be eaten plain or slathered with jam, jelly, or my easy caramel sauce. 

Serving suggestions:

Breakfast butter rolls go with all sorts of things. Here are some of my favorite serving ideas.

• Even without the butter, I enjoy serving these soft and fluffy rolls with a bowl of my crockpot cheesy potato soup. Dipping it into the thick gooey cheese is so delicious. 
• For the best pairing wine, I like Brachetto D’Acqui, Canadian Ice Wine, or Ruby Port.
• These also go perfectly with my Chinese-inspired unique egg-foo-young breakfast. 
• Of course, they also taste wonderful with my homemade scrambled eggs as well. I like to make them with green onions and cheddar cheese thrown in. 
• Any kind of breakfast, lunch, or dinner would go with these rolls, but they also work well as a light lunch with some fruit and juice.

Frequently asked questions

How to store and reheat:

• Refrigerate: Place leftovers in an airtight container, which can be refrigerated for up to five days.   
• Freezing: I like to wrap them in plastic and place them in freezer bags (two in a bag), and they can be frozen for up to three months. 
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: Reheat in the microwave for 30 to 90 seconds.  

More breakfast recipes:

Blueberry French Toast Casserole

Blueberry Oatmeal Pancakes

How to Make Egg Foo Young

Sausage Egg and Cheese Breakfast Burrito

Recipe tips:

• Use the spoon and level method of measuring the flour. 
• For sweeter butter, add a bit of sugar or honey. 
• Preheat your popover pan to make the rolls crispier and browner.
• Please do not open the oven while cooking, or they will not rise.
• Spray the pan well, and do not forget the tops. 
• Be sure the ingredients are at room temperature. 

Breakfast Butter Rolls

Catalina Castravet

The Breakfast Butter Rolls are crunchy on the outside and soft on the inside. They are served with homemade blueberry whipped butter.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dessert

Cuisine American

Servings 12 servings

Calories 111 kcal

Ingredients

  

1x2x3x

• 4 large eggs
• 1 cup whole milk
• 1 cup heavy cream
• 2 cups all-purpose flour sifted
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• baking spray

Blueberry Butter:

• 1 1/2 sticks unsalted butter room temperature
• 1/3 cup blueberry sauce preserves or jam

Instructions

 

• Preheat oven to 425.
• In a large bowl of an electric mixer fitted with the whisk attachment, beat the eggs at high speed for 3 minutes or until the mixture turns lemon yellow.
• Slow the speed to low, and very slowly add in 1 cup of milk.
• Mix the sifted flour into another bowl, measure 2 cups, and then add salt and baking soda.
• Add the dry ingredients to the eggs and milk mixture while the mixer is still running at its slowest speed. Scrape the bowl occasionally with a rubber spatula.
• When all the flour is combined with the egg and milk mixture, use the mixer on medium speed to slowly add the heavy cream and blend for one minute.
• Turn the mixer to its highest speed and beat for 5 minutes.
• Spray a popover pan with baking spray and pour the mixture into the popover cups, 1/4 inch from the top.
• Bake at 425 degrees for 15 minutes. Turn the heat to 350 degrees without opening the oven and bake for 15 more minutes.

Blueberry Butter:

• In the meantime, whip the butter in the bowl of an electric mixer on medium speed for one minute. Add the blueberry sauce and whisk until combined, stopping the mixer and scraping the bowl walls with a rubber spatula.
• If you prefer your butter a little sweeter add more blueberry sauce or 1/4 cups of powdered sugar.
• If the blueberry sauce you are using is on the liquid side (mine had a thicker consistency) add first 1/3 of a cup, whip and see if the rest is needed. If you are making the butter using preserves, they usually have a thicker consistency, also add 1/3 or a cup and see if extra is needed.
• Using an ice cream scoop, spoon the batter into a serving plate and enjoy.
• Serve rolls warm; if needed, microwave for 30 seconds.

Nutrition

Calories: 111kcalCarbohydrates: 16gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 57mgSodium: 159mgPotassium: 126mgFiber: 1gSugar: 2gVitamin A: 190IUCalcium: 82mgIron: 1.7mg

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