Ingredients

• 60ml (1/4 cup) lukewarm milk
• 60g (1/4 cup) white sugar
• 2 teaspoons (7g/1 sachet) dried yeast
• 300g (2 cups) plain bread flour
• 1/4 teaspoon salt
• 3 eggs, lightly whisked
• 125g butter, at room temperature, cut into 1.5cm pieces
• 100g (1/2 cup, firmly packed) brown sugar
• 75g (1/2 cup) frozen blueberries
• 1 egg white
• 1 tablespoon white sugar, extra
• 35g (1/3 cup) flaked almonds

Method

• Step 1 Whisk the milk, white sugar and yeast in a jug. Place the flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and egg. Stir until a soft dough forms. Turn onto a lightly floured surface and knead for 5 minutes or until smooth.
• Step 2 Add 2 pieces of butter to the dough and knead to combine. Knead in remaining butter, 2 pieces at a time, until dough is smooth and elastic. Place in a clean bowl. Cover with plastic wrap. Set aside in a warm draught-free place to prove for 1 hour or until dough doubles in size.
• Step 3 Punch down the dough. Roll out on a lightly floured surface to a 60 x 40cm rectangle. Sprinkle with brown sugar and blueberries. Starting from the long end, roll up to enclose the filling. Use a sharp knife to trim the ends. Cut into 10 even pieces. Place, cut-side up and just touching, in a flower shape on a large baking tray. Cover and set aside in a warm, draught-free place to prove for 30 minutes or until rolls rise slightly.
• Step 4 Preheat oven to 180°C. Combine the egg white, extra white sugar and almonds in a bowl. Drizzle over the rolls. Bake, covering with foil if necessary to prevent overbrowning, for 25-30 minutes or until the rolls are golden brown and sound hollow when tapped. Serve warm or at room temperature.