Oil a large bowl and transfer the dough into the bowl. Oil the entire ball of dough and cover directly with plastic wrap if you’re not using the Brod & Taylor humid proofer.
Oil a large bowl and transfer the dough into the bowl. Oil the entire ball of dough and cover directly with plastic wrap if you’re not usingthe Brod & Taylor humid proofer. Allowthe dough to rise until almost double in size in an 84°F environment, about 45 minutes(or longer for colder environments).
Once the dough rises, lie two overlapping sheets of plastic wrap about 15 x 20-inches and dust generously with potato starch on a flat surface. Scoop the dough onto the dusted plastic wrap, dust the top and sides with some of the potato starch, and pat out a little. Then, roll the dough out with a potato starch-dusted rolling pin to about 11 x 15-inches. Allow the dough to rest while you prepare the filling.
While leaving a 1/2-inch border on the sides, baste the rolled out dough with melted margarine. Spread on the blueberry jam, sprinkle with sugar, and distribute the drained blueberries on top.
Once the rolls rise, place the pan on the center shelf of your oven. Bake for 15 minutes.
Replace 1/2 teaspoon of the vanilla extract with almond extract and add sliced almonds to the top of the glaze before it sets.