Fluffy Triple Berry Rolls {Eggless}

5 stars (1 review)

These fresh, fragrant berries and cream rolls are soft, fluffy, and the perfect fruity summer treat!

Servings:

In a medium-sized pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *. Mix in 1 tbsp of granulated sugar.
Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
Add the rest of the sugar and stir well to dissolve the sugar crystals.
Add the rest of the sugar and stir well to dissolve the sugar crystals.
Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
Let the dough rise for about one hour in a warm place. *** The dough should double in size.
Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again.
Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).

In a small sauce pan, mix together the berries and andhoney, smash it with a fork or potato masher until.
In a small sauce pan, mix together the berries and and honey, smash it with a fork or potato masher until.
If using frozen berries and there are a lot of liquid, drain it (save the liquid) ,pour it back to the saucepan, stir in 1 tbsp chia seeds.
Stir well and let it sit. The chia seeds will soak up additional liquid and plum up. This makes the mixture jam like.
Let it sit and while working on the dough.

Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
When the dough has doubled in size (after about an hour), roll out the dough into a rectangular shape.
Spread the room temperature butter on the dough with a brush, knife, or spoon.
Spread the mixed berry jam across evenly.
From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough very tightly.
Cut the dough into 10 even pieces using a sharp knife or use a piece of unflavored floss – gently slide it under the cylinder and pull the opposite end of the floss, SLICE!
Grease an 8×8 or 9×9 baking dish.
Place the berry rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand.
Cover the baking dish with plastic wrap and let it rise for 20-30 minutes.
Meanwhile, preheat the oven to 350 F.
Remove the plastic wrap and brush the surface of the buns with melted butter.
Bake the berry rolls for 22 – 23 minutes.