Strawberries and Cream Rolls

Dec 23rd

Okay, listen up. If you don’t have a fun Christmas morning food in mind, you NEED to make these. Direct quote from my mom, who cooks and eats extremely well. “Those rolls were the highlight of my Christmas”. The woman doesn’t mince words.

My mom made these rolls this past summer and my friend Courtney tasted them and has been hounding me to get the recipe to her all fall. Sorry it took me forever, Court, but now you have the pictures to help you along the way!

These are EXACTLY the same as cinnamon rolls in terms of how you make them. If you wanted to follow this recipe but fill in brown sugar, cinnamon and butter instead of the strawberries, you’d have some homemade cinnamon rolls! The strawberries make these rolls something special, though. I was actually sad while I ate it because I knew it was going to be over soon. I wouldn’t be hyping them up this much if they weren’t worth it.

What if you only have instant yeast instead of active dry? Add it to your flour instead of adding it at the beginning with the milk.

What if you have frozen blueberries or raspberries? Make blueberry or raspberry rolls.

What if you only have salted butter? Fine!

If you don’t have cornstarch, use 2 tsp. of flour instead.

That should cover any issues… no excuses now! Get baking!

Strawberries and Cream Rolls

Adapted from Food and Wine

Makes 16

1 c. milk

2/3 c. sugar

1 1/2 tbsp. active dry yeast

8 tbsp. (1 stick)  unsalted butter, softened

2 eggs

1 tsp. finely grated lemon zest

1/2 tsp. salt

4 1/4 c. all-purpose flour, plus more for dusting

Filling

10 oz strawberries (or about 3 c.)

 1/4 c. plus 2 tbsp. sugar

1 tsp. cornstarch

Glaze

1 1/2 c. confectioners’ sugar

3 tbsp. butter, melted

1 1/2 tbsp. heavy cream (or half and half)

1. In a glass liquid measuring cup, warm the milk in the microwave for 45 seconds.

2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.  Let stand until the yeast is bubbly, about 5 minutes. If you don’t have a standing mixer, do this in a large mixing bowl.

3. Add the softened butter, eggs, grated lemon zest and salt. Mix for just a minute with the dough hook attachment (of stand mixer), or beaters of hand mixer.

4. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. After this point, if you don’t have a standing mixer with dough hook, move dough to lightly floured surface and knead with your hands for at least ten minutes.


5. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

6. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours. My kitchen isn’t always warm, so what I do is turn on my oven to preheat for about 2-3 minutes. I turn it off, air it out a bit, then put my dough in there to rise.


7. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.

8. Turn the dough out onto a lightly floured work surface and press it out into a 10-by-24-inch rectangle.

9. In a blender, chop the frozen strawberries with the sugar and cornstarch. Spread the filling evenly over the dough.

10. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up (you’ll have sixteen rolls).

11. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. This is the point when, if making this the night before and serving in the morning, put the rolls in the fridge. They will rise all night in the fridge. In the morning, bring them back to room temperature and then bake like normal.

This is the rolls AFTER the second rise.


12. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

13. In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable. If more sugar is needed to get the below consistency, don’t be afraid to add it.

14. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature. They’re ungodly when served warm.

 


Strawberries and Cream Rolls

Adapted from Food and Wine

Makes 16

1 c. milk

2/3 c. sugar

1 1/2 tbsp. active dry yeast

8 tbsp. (1 stick)  unsalted butter, softened

2 eggs

1 tsp. finely grated lemon zest

1/2 tsp. salt

4 1/4 c. all-purpose flour, plus more for dusting

Filling

10 oz strawberries (or about 3 c.)

 1/4 c. plus 2 tbsp. sugar

1 tsp. cornstarch

Glaze

1 1/2 c. confectioners’ sugar

3 tbsp. butter, melted

1 1/2 tbsp. heavy cream (or half and half)

1. In a glass liquid measuring cup, warm the milk in the microwave for 45 seconds.

2. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast.  Let stand until the yeast is bubbly, about 5 minutes. If you don’t have a standing mixer, do this in a large mixing bowl.

3. Add the softened butter, eggs, grated lemon zest and salt. Mix for just a minute with the dough hook attachment (of stand mixer), or beaters of hand mixer.

4. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. After this point, if you don’t have a standing mixer with dough hook, move dough to lightly floured surface and knead with your hands for at least ten minutes.

5. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

6. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours. My kitchen isn’t always warm, so what I do is turn on my oven to preheat for about 2-3 minutes. I turn it off, air it out a bit, then put my dough in there to rise.

7. Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.

8. Turn the dough out onto a lightly floured work surface and press it out into a 10-by-24-inch rectangle.

9. In a blender, chop the frozen strawberries with the sugar and cornstarch. Spread the filling evenly over the dough.

10. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up (you’ll have sixteen rolls).

11. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours. This is the point when, if making this the night before and serving in the morning, put the rolls in the fridge. They will rise all night in the fridge. In the morning, bring them back to room temperature and then bake like normal.

12. Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

13. In a small bowl, whisk the confectioners’ sugar with the butter and heavy cream until the glaze is thick and spreadable.

14. Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature. They’re ungodly when served warm.

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