Strawberry Rolls
User Reviews
5
Strawberry Rolls
Description
The dough for Strawberry Rolls uses warm milk, sugar, and active dry yeast to create a tender yeast bread base with butter and egg for richness. Mixing and kneading produce a sticky but workable dough that rises until doubled.
The filling of fresh chopped strawberries mixed with strawberry jam is spread inside the rolled out dough before it is rolled into a log and sliced into individual rolls. Baking yields soft rolls with a bright strawberry flavor inside their tender crumb.
The cream cheese icing made from room temperature cream cheese, butter, powdered sugar, milk, and vanilla extract adds a smooth, sweet topping that complements the fruity filling and enriches the mild bread flavor.
Key techniques include ensuring the milk temperature is between 105°F and 110°F for yeast activation, and careful measuring of flour to avoid dense rolls. The filling, though seemingly scant, fills the rolls adequately after shaping, avoiding leakage during baking.
Ingredients
For the Dough:
- ½ cup whole milk 105°-110°) (120mL, warm
- ⅓ cup granulated sugar divided, 1 teaspoon
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour (240g)
- ¼ cup butter 57g, unsalted
- ¼ teaspoon salt
- 1 large egg
For the Filling:
- ¾ cup strawberry 106g, fresh, chopped
- ½ cup strawberry jam (160g)
For the Icing:
- 2 ounces cream cheese room temperature (57g)
- 1 tablespoon butter room temperature, unsalted
- ½ cup powdered sugar (60g)
- 3 tablespoons milk whole
- ¼ teaspoon vanilla extract
Instructions
For the Dough:
- In a small bowl, stir together the warm milk, 1 teaspoon sugar, and the yeast. Let stand until bubbly, 5 to 10 minutes.
- In the bowl of a stand mixer, add the remaining 1/3 cup sugar, flour, butter, salt, and egg. Using the paddle attachment, mix on medium-low speed until the mixture resembles coarse crumbs. Switch to the dough hook attachment.
- Add the milk mixture. Beat on medium-low speed until a smooth and sticky dough forms, about 8 minutes. (The dough will be tacky but shouldn’t stick to a clean finger when quickly touched. If the dough is sticking to your fingers, add additional flour as needed, mixing in 1 tablespoon at a time.)
- Lightly oil a large bowl. Scrape the dough into the oiled bowl, and turn the dough to coat. Cover, and let rise in a warm spot until doubled in size, about 1 hour.
- On a lightly floured surface, turn out the risen dough. Press the dough with your hands to shape it into a square and release a little bit of air. Roll the dough into a 12x16-inch rectangle.
- Lightly butter a 10-inch pie dish or spray with baking spray.
For the Filling:
- In a small bowl, stir together the strawberries and jam. Spread the mixture over the dough, leaving a 1/2-inch border on one short side.
- Starting at the short side opposite the border, loosely roll up the dough into a log, pinching the seam to seal. Using a serrated knife or unflavored dental floss, cut 1/2-inch off each end of the log and discard. Cut the log into 8 rolls.
- Place each roll, cut side down, in the grease pie dish. Loosely cover and let rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
- While rising, preheat the oven to 350°F.
- Uncover and bake for 25 to 30 minutes or until golden brown. Let cool while making the icing.
For the Icing:
- In a medium bowl, beat the cream cheese and butter until well combined. Add the powdered sugar, milk, and vanilla. Beat until smooth. Spread over the top of the warm rolls.
Notes
- If powdered sugar is unavailable, it can be homemade from regular sugar using a kitchen guide.
- Milk temperature must be between 105°F and 110°F for proper yeast activation; avoid hotter milk that kills yeast or cold milk that prevents blooming.
- A warm environment for dough rising can be created by briefly preheating the oven to 350°F, then turning it off before placing the rising dough inside.
- The strawberry filling may appear light when spread but is sufficient once rolled, avoiding excess that could leak during baking.
- Use a kitchen scale to measure flour accurately and prevent overly dense rolls; if unavailable, fluff and spoon flour before measuring and level with a knife.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 52mg | 17% |
| Sodium | 121mg | 5% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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