Friday, April 18, 2014

Strawberry Sweet Rolls

These are amazing soft, and fluffy rolls filled with strawberry jam and topped with a sweet and tangy cream cheese glaze are perfect for morning breakfast or brunch.They have the perfect amount of filling and glaze then the rolls are soft, and  tender also can be made as an overnight/make-ahead option so all you have to do in the morning is bake them. I am so glad I found this recipe!!!

For the Dough
1 large egg
2 1/4 cups all-purpose flour (plus up to 1/4 cup additional, to be added only if necessary)
3 tablespoons granulated sugar
3 tablespoons canola or vegetable oil
2 1/4 teaspoons instant dry yeast
pinch salt, optional and to taste
1/2 cup milk 
For the Filling2 tablespoons unsalted butter, very soft - let it sit out while dough rises
about 3/4 cup strawberry preserves or jam 
For the Cream Cheese Glazeabout 3 ounces (about 1/3 cup) cream cheese, softened
1/3 cup granulated sugar
2 to 3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract


  1. For the Dough - To the bowl of a stand mixer fitted with the paddle attachment (or make and knead by hand using a large mixing bowl; plan to knead for about 10 minutes), combine all ingredients other than milk; set aside. For now, use 2 1/4 cups flour. Note - Use all-purpose flour, or bread flour as a substitute. Do not use whole-wheat, white-whole wheat or any 'wheaty' flours. When people have issues with dough not rising, it's usually because they used whole wheat flour. This recipe was not tested or developed for whole wheat flour.
  2. Add milk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Yeast calls for warmer temperatures than most, 120 to 130 degrees. Warm milk according to manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you're not, make sure the milk is warm, not hot. 
  3. Pour the milk over the dry ingredients in the mixing bowl and knead on low speed for about 7 minutes or about 10 minutes by hand, gently.
  4. If after 5 minutes dough is very sticky and it seems more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay. The dough is sticky and tacky, although not excessively so. Don't be tempted to over-flour it. It's supposed to be loose and moist; that's normal. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine. If you're kneading by hand, you'll likely need more flour than if kneading via stand mixer. With all bread-making, evaluate your dough and if you feel the need to add more flour than I called for. 
  5. After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a around a 85-90 degree warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is not on.
  6. After the dough has doubled, punch it down, turn it out onto a floured surface or silpat then knead it for about 3 minutes.
  7. For the Filling - Spray a 9 or 10-inch pie plate or similar sized baking dish with cooking spray; set aside.
  8. With a rolling pin, roll dough into approximately an 18-inch-by-12-inch rectangle, just eyeball it.
  9. Add the butter, and spread evenly over the surface.
  10. Add the jelly and spread evenly, leaving a small margin near edges.
  11. Starting with a long side, roll to form a tight cylinder.
  12. Slice the cylinder into 8 to 10 evenly sized pieces (I made 9 pieces, each about 2 inches wide) using a serrated knife, the jelly will escape out; it's to be expected. Push back in what yo can, but it was fine, worked out great for me..
  13. Arrange the rolls in the prepared baking pan. Cover with plastic wrap.
  14. At this point you can...Either - Allow the rolls to rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes and then bake. 
  15. Or - Refrigerate the rolls for up to 18 hours. This is the Make-Ahead/Overnight Option. Prior to baking, let dough rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes. 
  16. Which ever option you choose, in the last minutes of rising, preheat oven to 350F.
  17. Bake at 350F for 25 to 30 minutes, or until lightly golden on top and cooked through. If you notice your rolls are becoming darker before centers are cooking through, covering with foil in the second half of cooking will reduce over-browning, however I did not need to do this, but ovens and dough vary.
  18. While rolls bake, make the Cream Cheese Glaze by combing all ingredients in a small bowl and beating until smooth, either with a whisk. Make it to your desired texture of all ingredients.
  19. After baking, generously drizzle glaze over the warm rolls. Serve immediately. Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 4 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you object to keeping cream cheese frosting at room temperature, then refrigerate the leftover rolls. I keep them out..

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