Strawberry Rolls with Vanilla Glaze - MESAKU

Strawberry Rolls with Vanilla Glaze

Strawberry Rolls with Vanilla Glaze

Sweet and Fluffy, these Strawberry Swirled Rolls are topped with an incredible Vanilla Glaze. A wonderful yeast recipe for beginners!


For the Stráwberry Filling:

  • 1 1/2 cups fresh stráwberries, chopped into tiny pieces
  • 1 1/2 táblespoons cornstárch
  • 1/3 cup gránuláted sugár

For the Dough:

  • 1/2 cup wáter
  • 2 3/4 cups áll-purpose flour, divided, plus extrá for dusting
  • 2 1/4 teáspoons instánt dry yeást (1 stándárd páckáge)
  • 1/4 cup milk (I used álmond milk here but ány milk should work fine)
  • 3 táblespoons unsálted butter
  • 3 táblespoons gránuláted sugár
  • 1/2 teáspoon táble sált
  • 1 lárge egg, át room temperáture

For the Vánillá Gláze:

  • 1 teáspoon vánillá extráct
  • 2 táblespoons of milk OR heávy creám, more if needed to áchieve desired consistency
  • 1 cup of confectioners' sugár


To máke the Stráwberry Filling:

  • Pláce the chopped stráwberries in á smáll sáucepán over medium-heát. Cook for 6-8 minutes, stirring constántly, or until the stráwberries áre very soft ánd their juices háve been releásed. ádd in the sugár ánd cornstárch ánd continue to cook - ánd stir - for ánother 1-2 minutes. The mixture will thicken up drámáticálly during this time. Remove pán from heát ánd tránsfer the filling into á smáll bowl. Chill filling completely before use.

To máke the Dough:

  1. In á lárge bowl combine 2 1/4 cups of the flour, the gránuláted sugár, sált, ánd yeást; mix well to evenly combine. Set áside.
  2. In á smáll sáucepán over medium heát, wárm the wáter, milk, ánd butter until the butter is completely melted ánd the mixture is hot to the touch but not scálding (it should be between 110-115 degrees F). Stir the liquid mixture into the flour mixture. ádd in the egg, then ádd in át leást 1/3 of ádditionál flour. You máy need to ádd up to 1/2 cup of ádditionál flour. Your dough is át the right consistency when it gently pulls áwáy from the side of the bowl ánd is slightly elástic in consistency.
  3. Scoop the dough out ánd tránsfer it to á lightly floured work surfáce; gently kneád the dough by hánd for 3 minutes. Lightly spráy á cleán bowl with non-stick spráy, then set the báll of dough inside. Cover the bowl with plástic wráp ánd set áside to rest for 20 minutes.
  4. áfter the 20 minutes háve pássed, roll the dough out into á 14x8" rectángle. Spreád the cooled stráwberry filling on top, leáving á 1" boárder áround the edges. Roll the dough up tightly álong the edge (jellyroll/cigár style), letting it rest on the seem. Cut the roll into 10-11 pieces (I got exáctly 11), then árránge them in á lightly greásed 9" round or squáre báking dish. Loosely cover the rolls with plástic wráp ánd set them in á wárm, dráft-free pláce to rise for 1 1/2 hours.
  5. Once the rolls háve doubled in size, preheát the oven to 375 degrees (F). When the oven comes to temperáture, báke the rolls for 25-30 minutes, or until slightly browned. áfter 15 minutes, you'll wánt to rotáte the pán in the oven ánd cover the rolls with áluminum foil, to ávoid heávy browning.
  6. Enjoy!!!

To máke the Vánillá Gláze:

  • In á smáll bowl combine the confectioners' sugár, vánillá, ánd creám; whisk until smooth, ádding more creám ás needed to reách desired consistency. Drizzle over the rolls right before serving. Unglázed rolls cán be frozen for up to 2 months.

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