A Summer take on the cinnamon-sweet classic combining strawberry preserve and lemon icing in an electric bite!
“It tastes like strawberry-kissed sunshine!”
Consider breakfast ready if you decide to prep these awesome pastries!
Contemporary Crowd Pleaser
There is no more enticing breakfast than these strawberry sweet buns that you can prepare ahead of time for a week of quick and yummy breakfasts. A handmade strawberry filling, light and fluffy, and a sweet and tart lemon glaze that slips into every crevice make up the rolls.
Ingredients
Dough
1 cup whole milk*
2/3 cup granulated sugar
1 and ½ Tablespoons (14g) active dry yeast (2 standard-size packets)
1/2 cup (8 Tbsp) unsalted butter, softened to room temp. and cut into 4 pieces
2 large eggs, room temp.
1/2 teaspoon salt
4 and 1/2 cups AP flour, plus more for dusting/rolling
Filling
1 and 3/4 cups finely chopped strawberries*
1/3 cup granulated sugar
1 and 1/2 Tablespoons cornstarch
Lemon Glaze
1 cup confectioners’ sugar, sifted
2– 3 Tablespoons fresh lemon juice
Target Audience: Food enthusiasts looking to elevate their breakfast experience with a flavorful and convenient recipe.
Instructions
Instructions
Make the dough: In a small saucepan, warm the milk over low until lukewarm—about 95-98°F. Pour into the bowl of a stand mixer fitted with the dough hook attachment (OR you can use a handheld mixer).
With a spoon, manually stir in the sugar and yeast. Cover the bowl with a towel and allow to sit until the yeast is foamy- about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh yeast.
Beat in the softened butter on low speed until it is slightly broken up. Add the eggs, one at a time, and then the salt. The butter won’t perfectly mix into the mixture, so don’t mind clumps or random pieces. Still on low , gradually add the flour. Once all is added, Increase to medium speed until a soft dough forms—about 4 minutes.
Increase speed to medium-high and beat until the dough is soft and bouncy or elastic, about 6 minutes longer. If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
Knead the dough: Now beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 good minutes. (If you’re new to bread-baking, dig in with the palm, pressing down and forwards, and bring It back to center by forming a slight air pocket over center) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour on the dough or the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough.
After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
Transfer the balled dough to a buttered bowl. Cover loosely with plastic wrap, a paper towel, or aluminum foil and lay to rest in a warm place until doubled in size, about 2 hours. Some ovens have a "proof" setting, or you can heat the oven to 100 and then kill the heat, letting it rise in the residual warmth.
As the dough rises, 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 stirring for 2 minutes. The mixture will thicken and become one. 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.
Grease the bottom of a 9×13-inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, shape into a 12×18 inch rectangle. Check that the dough is smooth and evenly thick, even at the corners.
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.
Cover the rolls and allow to rise in a warm environment once again until they are puffy, about 1 – 2 hours
After the rolls have risen, preheat the oven to 375°F (190°C). Bake for about 25 minutes, until they are golden brown. About halfway through the bake time, I like to cover the rolls loosely with aluminum foil so the tops don’t brown too much.
Remove pan from the oven and let cool on a wire rack for about 10 minutes as you make the glaze.
Make the glaze: Whisk the lemon juice and confectioners’ sugar together until smooth. Pour over warm rolls and serve for smiles!
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