Add all ingredients to mixer and mix for 8 minutes on slow speed & 6 minutes on fast speed.
Incorporate frozen blueberries during the last 2 minutes of mixing.
Dough will be properly mixed when fully homogenized.
Scale and Make Up
Bulk ferment dough for 60 minutes.
Divide dough in 1843 g presses and round slightly. Let rest for 15 minutes.
Press using 36-part rounder, each piece will be 51 grams.
Spray the surface of rolls with water and dip each piece into rolled oats.
Place 12 pieces into cluster pan and proof for 45-60 minutes.
Oven temperature to be set at 190°C / 374°F with steam.
Bake for 25-30 minutes.
Good to Know
Blueberries contain 85% water. In order to prevent the dough from breaking down, toss to coat the frozen blueberries in flour before adding to the dough during the last phase of mixing.