Ingredients: |
Ingredients: For the dough:
¾ cup warm whole milk
1 tablespoon active yeast
¼ cup granulated sugar plus 2 pinches
1 egg plus 1 egg yolk (room temp)
¼ cup unsalted butter, room temp
3 cups bread flour, plus more for dusting
3/4 teaspoon salt
For the Strawberry Filling:
1 lb strawberries, cut in quarters
1 cup sugar
1 tbsp cornstarch
1/2 tsb lime juice
For the Cream Cheese Frosting:
1 pack (16oz) cream cheese at room temp
1 cup ( 2 sticks butter) (227 g)
4 cups powdered sugar (460 g)
2 teaspoons vanilla
1 teaspoon strawberry essence (flavoring)
1/8 - 1/4 cup whole milk
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Directions: |
Directions:Step 1
Place milk in a microwave safe bowl and warm for 30-40 seconds. The milk should not be hot, it should feel warm when you touch it ( 100 degrees F).
Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top then add 2 pinches sugar. Cover with plastic wrap and allow yeast bloom.
To bloomed yeast add in 1/4 c sugar, egg, and egg yolk. Mix.
While yeast is blooming mix room temp butter with pastry cutter into bread flour. Add sugar and salt. Mix.
Add flour mixture to egg mixture. Mix with the paddle attachment until combined.
Step 2
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it's TOO sticky (meaning it's sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
Step 3
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home
Step 4
While the dough is rising prepare the strawberry filling. Cut strawberries into quarters and add to a sauce pan. Pour sugar over the strawberries. Stir with a wooden spoon; mash the strawberries into the sugar until it’s dissolved. Add cornstarch to strawberry mix and lime juice. Continually stir until mixture thickens. Should coat the back of a spoon. If too think add a little water. Set aside.
Step 5
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread cooled strawberry mixture on the dough, leaving a little room on the edge for when you roll the dough up.
Step 6
Starting with the 14 inch side of your dough - fold long sides in towards filling to overlap strawberry filling ( keeps it from leaking out). Then at the 9 inch end roll the dough tightly, once rolled into a log cut into one inch sections (you should be able to get about 9 pieces). A piece of string makes a easy cut or use a serrated knife.
Step 7
Place rolls in a greased 9x11 inch baking. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Let rise for 30-45 minutes or until doubled in size.
Step 8
Preheat oven to 350 degrees F. bake strawberry rolls for 20-25 minutes or until just slightly golden brown on the edges. Allow them to cool for 5-10 minutes before frosting.
Step 9
To make the frosting place cream cheese and butter on mixer; mix until smooth.Use the whisk attachment and cream them together.
Add vanilla and 1/4 tsp of strawberry essence into a standstill mixer. Once combined, add powdered sugar one cup a time, mixing in between cups. Add milk as needed to make the icing smooth.
Step 10
Spread frosting over the rolls, add sliced strawberries to the stop if yuh have some left over. |
This recipe for Strawberry Breakfast Rolls is from