Strawberry Sweet Rolls
These beautiful sweet rolls are swirled with fresh strawberries, strawberry preserves, and dripping with lemon icing. They’re absolutely delicious!
Servings: 12
Ingredients
DOUGH:
- 1 c. milk
- 2/3 c. granulated sugar
- 1 1/2 T. active dry yeast (2 envelopes)
- 1/2 c. unsalted butter softened
- 2 lg. eggs
- 1 tsp. lemon zest finely grated
- 1/2 tsp. sea salt
- 4 1/4 c. all-purpose flour plus more for dusting
STRAWBERRY FILLING:
- 1 lb. fresh strawberries hulled and diced
- 1 1/4 c. strawberry preserves
- 1/4 tsp. ground black pepper
LEMON ICING:
- 1 c. confectioners’ sugar
- 2 T. melted butter
- 1 T. whole milk
- 1 T. fresh lemon juice
Instructions
- DOUGH: In a small saucepan, warm the milk over low heat until it reaches 95-100 degrees.
- Pour the 2/3 cup sugar and yeast into the bowl of a stand mixer fitted with a dough hook. Pour the warm milk over the sugar and yeast; stir to combine. Let stand until the yeast is foamy, about 5 minutes.
- Add the softened butter, eggs, grated lemon zest, and sea salt. Slowly add the flour a cup at a time and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 5 minutes longer.
- Form the dough into a ball and transfer it to a large lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in size, about 1 to 2 hours.
- Line the bottom of a 9×13-inch baking pan with parchment paper, allowing the paper to extend up the long sides. Butter the paper and sides of the pan; set aside.
- Once the dough has doubled in size, turn the dough out onto a lightly floured work surface. Using a rolling pin, roll the dough into a 10×24-inch rectangle.
- STRAWBERRY FILLING: In a medium bowl, combine fresh strawberries, strawberry preserves, and black pepper.
- Spread the strawberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log (this gets a bit messy).
- Working quickly, cut the log into 12 (2-inch) rolls and arrange them in the prepared pan. Scrape up berries and juice from the work surface and pour over the rolls. Lightly cover the rolls with parchment paper and a tea towel, allow them to rise in a warm place until they are puffy and have filled the baking pan, about 1-2 hours.
- Preheat the oven to 400 degrees. Bake the rolls for about 25 minutes, until golden and the berries are bubbling. (If needed, loosely cover the rolls with foil the last 10 minutes of cooking to prevent them from getting too dark.) Transfer the pan to a rack to cool for 30 minutes, then prepare icing.
- LEMON ICING: In a small bowl, whisk together the confectioners’ sugar, melted butter, whole milk, and lemon juice until the icing is well combined (thin with more lemon juice if needed).
- Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Drizzle icing over each roll or spread with an offset spatula. Serve warm or at room temperature.
- Store remaining rolls in an airtight container in the refrigerator until ready to eat.
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