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Strawberry Rolls with Lemon Glaze

emeffrece
Thu, 14 Mar 2019 20:42:32 GMT

Ingredients: Dough • 1 cup whole milk • 2/3 cup granulated sugar • 2 standard size packets active dry yeast • 1/2 cup unsalted butter, softened to room temperature and cut into 4 pieces • 2 large eggs, at room temperature • 1/2 teaspoon salt • 4 and 1⁄2 cups all-purpose flour, plus more for dusting/rolling Filling • 1lb finely chopped strawberries • 1/3 cup granulated sugar • 11⁄2 Tablespoons cornstarch Lemon Glaze • 1 cup confectioners’ sugar, sifted • Fresh juice from 2 lemons (or more depending on your preference) Directions: 1. Make the dough: Warm milk over low heat until lukewarm - about 95°F. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment (OR you can use a handheld mixer). Stir in the sugar and yeast with a spoon. Cover the bowl with a towel and let sit until the yeast is foamy, about 5-10 minutes. On low speed, beat in the softened butter until it is slightly broken up. The butter will not completely mix into the mixture, so butter chunks are going to be present. Add the eggs, one at a time, and then the salt. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms - about 4 minutes. 2. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step. 3. Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with a towel and let sit in a warm place until doubled in size, about 2 hours. 4. Make the filling: Warm the strawberries in a small saucepan over medium heat. Stir constantly for 4 minutes until the strawberries begin to release juices. Add the granulated sugar and cornstarch and continue to stir for another 2 minutes. The mixture will thicken. Remove from the heat, spoon into a heatproof bowl or container, and chill until ready to use. You do not want a warm filling as you spread it onto the dough. 5. Grease the bottom of a 9×13 inch baking dish. Turn the dough out onto a floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners. 6. Spread the strawberry filling all over the dough. Tightly roll up the dough to form an 18-inch- long log. Cut into 12 even rolls (about 1.5 inches in width each). Arrange them in the prepared baking pan. 7. Cover the rolls and allow to rise in a warm environment once again until the are puffy—about 1 – 2 hours. 8. After the rolls have risen, preheat the oven to 375°F. Bake for about 25 minutes, until they are golden brown. Remove pan from the oven and allow to cool on a wire rack for about 10 minutes as you make the glaze. 9. Make the glaze: Whisk the lemon juice and confectioners’ sugar together until smooth. Pour over warm rolls and serve. Cover leftovers tightly and keep in the refrigerator for up to 1 week Submitted by Talon from Terrapin Care Station

emeffrece
Thu, 14 Mar 2019 20:52:15 GMT

[SRLG](//muut.com/u/sweetgrass/s1/:sweetgrass:QC4p:srlg.jpg.jpg)

sweetgrasskristy
Thu, 21 Mar 2019 22:49:28 GMT

These look amazing!