A Family Favorite: Strawberry Rolls
Strawberry Rolls With Cream Cheese Frosting
When I saw that strawberries were going to be this month’s theme for Twelve Loaves I was thinking of making a twisted roll. Lucky for you my sweet tooth was strong with me that day so I dreamed up a roll filled with fresh strawberries. Not jam. I wanted the flavor of spring to burst out of these rolls with a warm, delightful flavor that could be enjoyed for dessert, breakfast or brunch. Heck, you can eat these whenever you want. I am not going to judge you. In fact, we should have one with some hot coffee or tea right now. Can I pour you a little something to go with your strawberry rolls?
As with most berries, I have a childhood memory of strawberries. We didn’t grow our own, but we had a you-pick berry patch near our house. I snuck so many berries into my mouth even after I was told that the berries were weighed by the pound. I was six years old and had no idea that it meant we had to buy and then eat. I didn’t understand what the adults were so worked up about. And no matter how hard I tried, by hands were always stained red. Probably my clothes too.
I have baked these rolls non stop for the past month and I never tire of them. The buttery outer layer of the roll is almost crisp, but soft as it gives way to the soft and warm inside.
I am really enjoying these monthly themes as my fellow bakers and I come up with new treasures to share with you every month. It gives me a great excuse to play around with breads and rolls, baking each theme and loving every minute of it.
Strawberry Rolls Are Good Even Without Frosting
My other half and I enjoyed some of these warm strawberry rolls with the kiddos over the weekend. We dipped ours in coffee (Tay had her hot chocolate) and it was soooooo good without the frosting. They were perfect for brunch. And would be ideal to make as a hostess gift when we visit friends.
These rolls rise in about 2 hours and they are worth the effort. Actually, they’re pretty easy to make. If I can make half a dozen batches over tax-prep-weekend, it must be easy! In fact, these rolls make an excellent dinner roll without any stuffing at all. Just rise, cut, form and bake. But the strawberries are an amazing addition.
The filling perfectly captures the flavor of strawberries in spring, in my opinion. Just a little butter, brown sugar and strawberries. (insert content smile here) I won’t tell you how many rolls I ate while I took these photographs. I wish, at the very least, that I could say I ate them gracefully. That definitely was not the case. 😉
These dessert rolls are worth bragging about. You’re going to love them when you give them a try. These were actually quite simple to make, even easier when I had help. Take a peek at the videos below to see my helper in action!
Before you get too excited about these rolls, I’d love it if you would take a look at what my fellow Twelve Loaves bakers have made for you! A BIG thank you to Lora and all of my fellow bakers for always inspiring me and being such a great group to be a part of.
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
- Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
- Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Cake Duchess
#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with STRAWBERRIES. Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this March, 2014, and posted on your blog by March 31, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom.
- For the rolls:
- ¼ cup melted butter, cooled to room temperature
- ¾ cup milk, also at room temperature
- 2 ½ tsp. active dry yeast
- ½ tsp. alaea Hawaiian sea salt
- ¼ cup granulated sugar
- 3 cups of unbleached all purpose flour
- For the filling:
- 6 tsp. brown sugar, you’ll need ½ tsp. per roll add a little more if you want
- 1 cup of diced strawberries
- a few tablespoons of butter, at room temperature
- For the frosting:
- 2 oz room temperature cream cheese
- 1 cup powdered sugar
- ½ tsp. lemon juice
- 1 tbsp. butter, room temp
- 1 tbsp. milk
- In a large mixing bowl combine butter, milk, sugar and salt. Stir together.
- Use a thermometer to test the temperature of your ingredients, making sure it is below 90 degrees fahrenheit before adding yeast.
- Add 2 ½ tsp. active dry yeast and stir together. Let the mixture rest for about 10-15 minutes. Yeast should look foamy.
- Next add 3 cups of flour, mixing together until ingredients are just incorporated.
- Turn dough out onto a floured surface and knead for about 10 minutes by hand or using a stand mixer. A bread machine will work too. Dough will be smooth and feel a little sticky when you touch it with your finger, but the dough will not actually stick to your fingers.
- Form into a ball and place dough in mixing bowl and cover the top of the bowl with saran wrap. Set in a warm place to rise for 2 hours or until nearly doubled in size.
- Butter one bread loaf baking pan.
- Remove dough from bowl and place onto a clean, dry, flat surface. Divide dough into 12 equal pieces using a knife or dough scraper, slicing it pizza style. Take one piece and turn it on its side. Fold pointed end under the wider end, then pinch wider end downward. Bring the sides down, almost making a round shape. Be careful not to flatten or “deflate” the dough completely. Repeat with all the sections. See video for example.
- Cover dough balls with saran wrap and let them rest for 20 minutes.
- Next, roll each ball into a round shape, about 4 ¾ inches across. I like to roll all 12 and stack them to create an assembly line.
- Dab about ¼ tsp. butter, ½ tsp. brown sugar and 1 tbsp. strawberries into the center of the rounds.
- If you need a little more space around the edges in order to wrap dough around the filling, grab opposite sides of the dough with your fingers. Tug the dough gently to stretch it just a little bit more. Try to keep the filling away from the edges.
- Grabbing opposite sides of the rounds (if you aren’t doing so already), pull the sides up and pinch together. Join the remaining edges of the dough by pinching together. Once all the edges are sealed, pinch corners together to form a round ball once again and place the roll seam side down into your buttered bread loaf pan. See video for example.
- Repeat until all 12 rounds are filled and placed into the loaf pan.
- Let rolls rise in a warm place for 30-45 minutes. They will almost double in height.
- Preheat your oven to 350 degrees. Bake for 25 minutes or until tops are golden brown. While hot, brush tops with milk. This will keep the tops soft and beautiful.
- To make the frosting, combine ingredients in the bowl of a stand mixer and whisk together until smooth. Scrape bottom of the bowl and whisk attachment and continue to mix for another 3 minutes. Spread over warm rolls. These rolls are so very good even without frosting but it adds a little something extra if you’re looking for a sweet dessert.