If you like strawberrys & lemon you will love these rolls!
Recipe Below👇👇👇
For the Dough:
1 cup scalded whole milk
1/2 cup unsalted butter
1/3 cup granulated sugar
2 1/2 teaspoons dry active yeast
2 large eggs(room temp)
4 cups all-purpose flour (more as needed)
2 teaspoons salt
For the Filling and Glaze:
15 ounces strawberry pie filling or homemade(mine is homemade)
1/4 cup cream cheese, softened
1 tablespoon butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
Zest of one lemon
Instructions:
Place the milk in a small sauce pan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn't effect the yeast's ability to rise. Don't skip!) Pour into a measuring cup or bowl
Or place the milk in the micro for 2-3 minutes
Add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm(110-115 degrees)
Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Hot liquid can kill yeast.)
Add the yeast mixture,eggs, salt, and 2 cups flour to bowl of stand mixer. Add the other 2 cups as needed
Allow the mixer to "knead" the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Remove the dough from bowl & form into a ball. Oil the bowl slightly & place dough back. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 12x20-inch sheet.
Spread the strawberry pie filling over the sheet into a thin layer. Leave 1 1/2 inches bare on one long edge. Starting at the covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9x13-inch baking dish. Then cut the log into 9-12 equal rolls, and place them in the baking dish to rise. This is a messy process. If strawberries fall out, just tuck them back in the rolls once cut.
Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the centers of each roll are puffed up.
For the Lemon Cream Cheese Glaze:
While the rolls are in the oven, beat the cream cheese, butter, powdered sugar, vanilla and lemon zest together until completely smooth. The moment the rolls come out of the oven, gently spread the glaze over the tops and allow it to seep down into the cracks. Serve warm or at room temperature.
Notes
NOTES: This recipe can be made with fresh strawberries when in season. Instead of pie filling, mix 2 cups sliced strawberries, with 1/2 cup sugar and 2 tablespoons cornstarch. Spread the berries over the dough as directed above and continue following the recipe as-is.
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