Description
Irresistible strawberry rolls deliver a sweet symphony of fresh berries and zesty lemon glaze, perfect for weekend brunch or afternoon tea. Delicate pastry swirls promise pure indulgence that will transport hungry palates to a world of homemade comfort and delightful flavors.
Ingredients
Scale
Main Ingredients:
- 4 cups All-purpose flour
- 2 large Eggs
- 6 tablespoons Unsalted butter
- 1 cup Whole milk
- 2 cups Fresh strawberries
Sweeteners and Yeast:
- 1/2 cup White granulated sugar
- 1/3 cup White granulated sugar
- 1/4 teaspoon Sugar
- 1 cup Powdered sugar
- 2 1/4 teaspoons Active dry yeast
Additional Ingredients:
- 1 teaspoon Salt
- 1 teaspoon Fresh lemon juice
- 1 Zest of lemon
- 2 tablespoons Water
- 2 tablespoons Cornstarch
- 4 ounces Cream cheese
- 2 tablespoons Butter
- 2 tablespoons Whole milk
Instructions
- Activate the yeast by whisking warm milk, yeast, and a touch of sugar in a small container. Allow to rest for 10 minutes until foamy and bubbling.
- Blend the activated yeast mixture with eggs and melted butter in a stand mixer. Gradually incorporate flour, sugar, and salt. Knead the dough on low speed, then increase to medium, working for approximately 5 minutes until smooth and slightly tacky.
- Transfer the dough to a greased bowl, cover with a cloth, and let rise in a warm environment for roughly 60 minutes or until volume doubles.
- Prepare the strawberry filling by combining berries, sugar, and lemon juice in a saucepan over medium heat. Crush the fruit with a potato masher to release juices.
- Create a cornstarch slurry by mixing cornstarch and water, then incorporate into the strawberry mixture. Simmer for 2-3 minutes until thickened. Chill the jam completely before using.
- Roll out the risen dough on a floured surface into a 14×18-inch rectangle, maintaining a ¼-inch thickness.
- Evenly distribute the cooled strawberry jam across the entire dough surface. Slice into 12 uniform strips using a pizza cutter.
- Roll each strip tightly from the bottom, positioning them in a greased 9×13-inch pan with slight spacing between rolls. Allow a second rise for 30-45 minutes.
- Heat the oven to 350°F. Bake the rolls for 25-30 minutes until golden brown.
- Whip cream cheese, butter, powdered sugar, and lemon zest until smooth. Gradually add milk to achieve a spreadable consistency.
- Once baked, let rolls cool briefly, then generously spread the lemon icing while still warm, allowing it to melt into the swirls.
Notes
- Activate yeast properly by ensuring milk is warm (not hot) to prevent killing the active cultures, which can lead to dense, flat rolls.
- Knead dough until smooth and elastic, avoiding over-mixing that could make rolls tough and chewy.
- Control strawberry filling consistency by cooking slowly and using cornstarch to prevent runny, watery jam that could make dough soggy.
- Proof dough in consistent warm environment like a slightly heated oven or near a warm appliance to ensure proper rising and fluffy texture.
- Customize filling by substituting strawberries with raspberries, blueberries, or mixed berries for varied flavor profiles.
- Make gluten-free version by replacing wheat flour with a cup-for-cup gluten-free flour blend and adding xanthan gum for better structure.
- Prep Time: 2 hours 10 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 270
- Sugar: 13 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg