Breads (Yeast) - Buns/Rolls

Blueberry Bread Buns (Soft and Fluffy)

February 23, 2023 | Recipe by Bake with Paws
Blueberry Soft Bread Buns

Blueberry Soft Bread Buns

Blueberry Soft Bread Buns

Scroll to the bottom of the page for "PRINT RECIPE" ⬇

After sharing the Blueberry Soft Sourdough Bread, I got a lot of requests for an instant yeast version.  It took a few attempts to get it right and here is the recipe for Blueberry Soft and Fluffy Bread or Buns.  The taste and texture is similar to the sourdough version that I shared previously. 

I added vanilla paste as blueberry has very little flavour and aroma.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Blueberry Bread Buns (Soft and Fluffy)

Yields:  16 buns or 1 loaf


Old Dough:
165g bread flour (I used Japan High Gluten Flour)
50g frozen blueberry
40g milk
35g water
1/4 tsp (1g) instant dry yeast 
1/4 tsp sugar

Main Dough:
165g bread flour (I used Japan High Gluten Flour)
All the old dough
20g sugar (Please add more if you prefer sweeter)
1/4 round tsp (1.5g) instant dry yeast
1 tsp (5g) salt
1 tsp vanilla extract or paste 
45g cold egg, whisked (from 1 egg)
65g milk, cold (reserve 10g and add all if too dry.  I used 55g)
50g butter, room temperature
50g dry blueberry  (rinse with hot water and let them dry on a kitchen paper towel)

Egg Wash: 
1 egg + 1 Tbsp  water

8” square pan

  1. Old Dough
    1. Leave the frozen blueberry on the counter to defrost.  Around 30 minutes.
    2. Combine water, yeast and sugar in a mixing bowl. Then mix with hand. Roll into a ball and place in a greased bowl.  Cover with cling film and let it proof 1 hour in room temperature (28C).  After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 36 hours.  The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.
    3. You may also let it ferment for 12 - 16 hours in cool place or  air-conditioned room (22C - 23C).  
  2. Main Dough:
    1. Put all ingredients (except butter and dry blueberry) into a bowl of stand mixer. Using the paddle attachment, mix for around 2 minutes or until all incorporated.  Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 12 - 15 minutes or until reach window pane stage.   During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
    2. Fold in dry blueberry.  Round up the dough and put back in the same bowl. Cover with lid and let the dough rise in a warm place for 45 to 60 minutes or until double in size.
  3. Shaping and Final Proofing:
    1. Punch down the dough to release the air. Transfer the dough to a clean floured or oiled surface then divide into 16 equal portions (around 42-43g per portion)
    2. Preshape the dough into rough ball.  Rest for 15 minutes.
    3. Form each portion into a ball as the the diagram below.
    4. Place all the dough in the prepared loaf pans. 4 X 4
    5. Let the dough rise for about 45 minutes or double the size.  Lightly press the the dough with your finger. If the indentation slowly bounces back and leave a small indentation, it is ready.
  4. To bake:
    1. Preheat oven at 180C - 190C (top & bottom heat) or 160C - 170C (fan-forced) for 15 minutes before baking.
    2. Brush with egg wash.
    3. Bake in a preheated oven for about 20 minutes, or until golden brown.  If it is browning too quickly, cover the top loosely with aluminium foil.
    4. Remove bread from oven then remove the bread from the pan.  Let it cool on rack completely before slicing.

Old Dough

Main Dough


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


  1. Hi Bwp. How u? Another great posting from you. Am going to try this recipe. Can I use fresh blueberries instead of frozen. Thanks for kind response. Regards chloe

    1. Hi there, Sorry for late response. Yes, you can. Thank you for your interest in this recipe and I hope you will like it.

      Happy baking :)

  2. Hi Yeanley,
    Once again thank you for sharing your recipes. I have enjoyed many of your recipes and learned a great deal. God bless your kind heart! He surely will!
    I was thinking of trying out this recipe and was wondering if I could freeze the dough and bake as and when I want to. Found some articles that says it can be done with yeasted or sourdough dough after the first rise. I like to break down the process so it's easier for me. Will try and let you know the outcome. Have a great day!
    From, your fan, Petra

    1. Hi Petra, You are most welcome:) Btw, thank you for following my posts and tried some of my recipes. Glad to hear that you learned some from my blog.

      I think freezing the dough maybe be possible. Please let me know if you try ya. It is very interesting to know this.

      Cheers and happy baking :)

  3. Hi for the main dough not necessary to put in water or milk?

    1. Hi, thank you for your interest in this recipe. Yes, need milk in the main dough. Sorry, I accidentally deleted when I edited the post. I just added in.

      Thank you for highlighting the error.

      Cheers :)


Post a Comment