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.