Hope you all had an amazing Christmas & got to spend time with family, friends and your loved ones! I had a fantastic day which started with a breakfast of these delicious Blueberry Pancakes. I used this recipe with the addition of frozen blueberries in the batter. Nibbled on some cheese, chocolate and Fruit Cake which had time to age for more than 3 weeks. Took a walk with hubby. And spent the rest of the day watching Miracle on 34th street & It’s a wonderful life, cozying up in a blanket. It was indeed a wonderful day!
Today I have got you a perfect holiday entertaining recipe. Ring the morning of 2014 with these juicy, sticky and sweet strawberry rolls. They are tender and puffy, utterly soft and buttery. Totally melt-in-your-mouth-experience! Plenty festive too!
This happened to be a big win for me before the end of 2013. I finally concurred my fear of handling yeast and got these rolls right at first attempt! Woohooo!! They are that easy people! Just read the recipe carefully before starting the prep and follow all the steps, you are halfway there! The wait time of 4 hours is a bit tedious but if you do not have that kind of time at a stretch then you can do all the work at night. After the 1st rise in a warm place, let the rolls rise overnight at room temperature to bake in the morning. That way you don’t have to wait till noon to eat them! Convenient, isn’t it?! 😉
Double this recipe if you’re serving a larger crowd. You can freeze the extra rolls sans the glaze and reheat them in micro when sweet roll cravings hit. Also, I do not have pictures with the glaze but it is absolutely necessary to top these with glaze. Okay, it is up to you to decide (Nope, glaze is MUST!). Not that I am pushy but the glaze makes them sweeter and better!
Strawberry Swirl Sweet Rolls
Recipe & preparation minimally adapted from Food & Wine
Servings: Makes 9 rolls | Prep time: 30 minutes | Bake time: 25 minutes | Total time: 4 hours 30 minutes
- 1/2 cup milk
- 1/3 cup white granulated sugar
- 3/4 Tbsp instant dry yeast
- 1/4 cup unsalted butter, softened to room temperature
- 1 large egg
- 1/2 tsp grated lemon zest
- 1/4 tsp salt
- 2 and 1/4 cups + 2 Tbsp all-purpose flour, plus more for dusting/rolling
- 3/4 cup frozen strawberries, sliced thick (NOT thawed)
- 1 tsp grated lemon zest
- 3 Tbsp white granulated sugar
- 1/2 tsp cornstarch
- 1/2 cup confectioners’ sugar
- 1 and 1/2 Tbsp cream/milk
- MAKE THE DOUGH: In a small saucepan, warm the milk over low heat until warm (No need of using thermometer but about 95ºF). Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook and manually stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, egg, zest and salt. Scrape down the sides and manually stir as needed. Gradually add flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. *You may add little more flour if the dough is still too sticky to handle at this point. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
Line the bottom of a 8×8 inch baking dish with parchment paper,leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10×14 inch rectangle. I used a ruler for accuracy. Make sure the dough is smooth and evenly thick, even at the corners.
- MAKE THE FILLING: In a medium bowl, toss the frozen strawberries slices with the lemon zest, sugar and cornstarch. Spread the cold sugared strawberries evenly over the dough. Tightly roll up the dough to form a 14-inch-long log. Cut into 9 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan – this is OK.
- Preheat the oven to 200ºC/400ºF degrees. Cover the rolls with aluminum foil and bake for about 20 minutes covered and 5 minutes uncovered, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
- MAKE THE GLAZE: In a small bowl, whisk the confectioners’ sugar and cream/milk until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.
*Make Ahead: During the second rise, cover the sliced rolls and let sit overnight at room temperature before baking. Baked rolls sans glaze can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze right before serving.