Breakfast Butter Rolls are crunchy on the outside and soft on the inside, and served with homemade blueberry whipped butter.
Breakfast Butter Rolls
These Breakfast Butter Rolls were baked in pop over a pan to add some length to their size. Because, when you slice them in half there is enough surface to cover with the most delicious homemade whipped butter. The rolls are great, but they serve as a bed for all that delicious butter. I mean don’t expect melt in your mouth chocolate cake when you taste these. They are specifically made to balance the rich and sweet flavor of the blueberry butter.
The rolls are very crunchy on the outside, and the inside is soft, airy, with sticky crumbles. The Breakfast Butter Rolls are so good hot from the oven. Also, when they are warm the whipped blueberry butter melts a bit, which you can imagine is just fabulous.
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.
How should I store Breakfast Butter Rolls
The rolls can be stored wrapped in plastic wrap at room temperature for 4 days.
Can I freeze Breakfast Butter Rolls
Absolutely. These rolls also freeze well. First, cool the rolls completely and fully wrap it in plastic wrap tightly. Then, wrap it in aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Breakfast Butter Rolls
- 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
- 1 1/2 sticks butter (room temperature)
- 1/3 cup blueberry sauce (preserves or jam)
- 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.
- Into another bowl, mix the sifted flour, measure 2 cups and then add salt and baking soda.
- With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk mixture. Make sure to scrape the bowl with a rubber spatula from time to time.
- When all the flour was combined with the egg and milk mixture, with the mixer on medium speed, 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. Without opening the oven, turn heat to 350 degrees and bake for 15 more minutes.
- In the meantime, in the bowl of an electric mixer on medium speed whip the butter for one minute, add the blueberry sauce and whisk until combined, making sure to stop the mixer and scrape 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.