via: https://www.ambitiouskitchen.com/strawberry-sweet-rolls/
Don't skip the whole milk.
Read the directions ahead.
I didn't have freeze dried strawberries so I just used jam and fresh and it was still delicious!
It's ok if you don't freeze the strawberries long enough or remember to mix in the corn starch but do it next time. I kinda neglected the dough....multiple times and I think letting it rise longer really worked in my favor. We made double batch for Teacher Appreciation and had them for Mother's day. We were fighting over the last one. SO SOFT AND SO GOOD!
- Strawberries
- 12 ounces fresh strawberries, stemmed and diced (about 1 ¾ cup diced strawberries)
- Wet ingredients
- ¾ cup (180g) whole milk
- ⅓ cup (67g) granulated sugar
- 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)*
- 1 large egg plus 1 egg yolk, at room temperature
- 4 tablespoons salted butter, melted
- Dry ingredients
- 3 ⅓ cups (400g) bread flour, plus more as needed
- ¾ teaspoon kosher salt
- Filling
- 3 tablespoons salted butter, softened
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- Strawberry cream cheese frosting
- ½ cup (11 grams) freeze dried strawberries
- 4 tablespoons salted butter, softened
- 4 ounces cream cheese, at room temperature
- 1 ¼ cup (150 grams) powdered sugar
- ½ teaspoon vanilla extract
- 1 to 2 tablespoons milk, to make creamy
Place the diced strawberries on a large plate or in a large shallow bowl then place in the freezer. It is important you do this first so that the strawberries are frozen enough by the time you are ready to roll up the dough.
Mix the wet ingredients: In a small microwave-safe bowl or glass measuring cup, warm the milk by microwaving it for 1 minute, until it registers 120°F on a thermometer and feels like very warm bath water (but it shouldn’t be too hot!). Add the warmed milk into the bowl, then add the sugar, and sprinkle the yeast over the top. Wait 2 minutes to activate the yeast; you will know it is activated when it starts to bubble and foam on top, then add the egg, egg yolk, and melted butter. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.)
Add the dry ingredients: Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Knead the dough on medium speed, 8 to 10 minutes. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Please know that this is supposed to be a slightly sticky dough, but if measured properly they will bake up beautifully!
Cover the bowl with plastic wrap and a warm towel. Allow the dough to rise until doubled in size, 1 to 1 1/2 hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
Generously dust a clean surface with flour. Transfer the risen dough to the surface and use a rolling pin to roll the dough out into a 10x14-inch rectangle. Spread the softened butter over the dough, leaving a ¼-inch margin at the far shorter side of the rectangle.
Prepare the filling: Remove the strawberries from the freezer and add in the sugar and cornstarch, stirring well to combine so the strawberries are well-coated in the mixture. Use your hands to sprinkle the coated strawberries over the butter.
Roll up the dough: Working quickly and starting from the short side (the 10-inch side) without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off each end of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
Cut the rolls: Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.
Line a square 9x9 inch square pan or 11x7 inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, and touch each other in the pan, about 1 hour to 1 hour 30 minutes. (The dough will be cold so it will be a slightly longer second rise and the juice from the strawberries will being to leak out on the bottom of the pan. This is totally fine and they will still bake up beautifully.)
Preheat the oven: Meanwhile, preheat the oven to 350°F.
Once the rolls have risen, remove the plastic wrap and towel and bake until just slightly golden brown on the edges, about 23 to 28 minutes, until the temperature of the dough reads 185 to 190 degrees F. Not overbaking the rolls ensures that they will stay soft in the middle.
Make the frosting: While the rolls bake, prepare the strawberry frosting: In a small high powered blender: add the freeze dried strawberries and process on high for 30 seconds until they resemble a fine powder.
In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and cream cheese, and beat on high speed for 1 to 2 minutes until fluffy and well combined, scraping down the bowl as necessary. Next add the freeze dried strawberry powder, powdered sugar, and vanilla, and beat on low speed to start, then increase to medium-high speed and mix until smooth and fluffy, 1 to 2 minutes. Add milk, a tablespoon at a time, to make the frosting a little more creamy. (Alternatively, whisk the frosting by hand.) Immediately spread the frosting over the rolls so the frosting gets into every little nook and cranny of the roll and then serve. ENJOY while they are warm and gooey!
To store: Cover the cooled rolls with plastic wrap and foil or place individual rolls in airtight glass containers or silicone bags and store in the fridge for up to 5 days. Reheat rolls individually in the microwave in 15 second intervals until warm. For freezing instructions, see the blog post.
