In a medium heatproof bowl, combine water, heavy cream, butter, and honey. Microwave in 15-second intervals, stirring between each, until the butter is nearly melted. Whisk until smooth to finish melting the butter.

Transfer to a stand mixer fitted with a dough hook. Once the mixture reaches 110ºF, sprinkle in the yeast, stir, and let sit for 10 minutes until foamy.

Start the mixer on low, adding the eggs one at a time. Mix for 1 minute until incorporated.

In a separate bowl, whisk together the flour and kosher salt. With the mixer still on low, gradually add the dry ingredients in 5-6 additions. Once combined, increase speed to medium and knead until the dough is smooth, elastic, and slightly sticky—about 4 minutes.

Transfer the dough to a greased bowl, cover, and let rise in a warm spot for about an hour, or until doubled in size.

Meanwhile, make the filling: Mix together the goat cheese, chives, Wild Blueberry with Thyme jam (3-4 tablespoons, depending on preference), and a pinch of kosher salt.

Preheat the oven to 400ºF and grease a baking dish. Punch down the dough and divide it into 9 equal pieces (~85g each). Flatten each piece, spoon in the filling, then wrap and pinch to seal. Roll into smooth balls and arrange in the baking dish.

Whisk together an egg and a pinch of salt for an egg wash. Brush over each roll for a golden finish.

Bake the rolls for 25-28 minutes until tops are golden brown and crisp. Serve warm and Enjoy!

Storage Tip: If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to a week.