Ingredients: |
Ingredients: DOUGH - 1 cup whole milk (warmed), 1 cup granulated sugar, 1½ tbsp. active dry yeast (2 envelopes)
½ cup + 2 tbsp. unsalted butter, 2 large eggs, 1 tbsp. finely grated lemon zest, 1 tbsp. kosher salt,
5 cups all purpose flour
FILLING - 1 lb. strawberries, hulled and chopped, ¼ cup granulated sugar, 1 tsp. grated lemon zest,
2 tbsp. fresh lemon juice, ½ tsp. kosher salt, ¼ tsp. ground black pepper, ⅓ cup finely chopped
pistachios
ICING - 1 cup confectioners' sugar, 2 tbsps. unsalted butter (melted), 1 tbsp. whole milk, 1 tbsp.
fresh lemon juice, pinch kosher salt
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Directions: |
Directions:MAKE the DOUGH - 1. Pour warm milk into mixing bowl & paddle attachment on mixer. Stir in sugar and yeast, let stand until foamy, about 5 minutes. Beat in butter, eggs, lemon zest, and salt low speed until
combined. Switch to dough hook, add flour, and beat at medium speed until soft, sticky dough forms,
about 5 minutes.
2. Grease a large bowl with butter. Scrape dough onto a lightly floured surface, and knead a few times.
Form dough into a ball, and transfer to prepared bowl. Cover with plastic wrap, and let stand in a
warm place until nearly doubled in size, about 2 hours.
MAKE the FILLING - 3. Combine strawberries, sugar, lemon zest, lemon juice, salt, and pepper in a
large nonstick skillet over medium high. Cook mashing strawberries with a wooden spoon, until the
juices start to release, about 5 minutes. Continue to cook, stirring often, until mixture is thickened.
3-5 minutes. Let cool completely.
4. Grease a 9x13" baking pan with butter. Roll dough to a 10x24" rectangle on a lightly floured work
surface. Spread strawberry mixture evenly over dough, and sprinkle with ¼ cup chopped pistachios.
Tightly roll dough to form a 24 " long log. Cut the log crosswise into 12 slices, in prepared baking pan.
Cover pan with plastic wrap, and let rolls rise in a warm place until they fill the pan, about 2 hours.
5. Preheat oven to 400ºF. Remove plastic wrap from pan, and bake rolls until risen and golden, 20-25
minutes. Let cool for 30 minutes.
MAKE the ICING - Whisk together confectioner's sugar, butter, milk, lemon juice, and salt in a small
bowl until mixture is thickened. Drizzle over rolls; garnish with finely chopped pistachios. Serve warm
or at room temp. |
This recipe for Fresh Strawberry-Pistachio Sweet Rolls is from