Strawberry Sweet Rolls Recipe By Tasty Food

STRAWBERRY SWEET ROLLS RECIPE BY TASTY

Steps:

• Generously grease a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
• Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 325˚F (160˚C).
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
• In a small bowl combine the strawberry preserves and butter, stir to combine.
• Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
• Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
• With a knife cut the rolled dough into 8 pieces.
• Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
• Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
• Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
• Enjoy!

TASTY STRAWBERRY ROLL

Steps:

• Grease 17 x 11 1/2 x 1 inch jelly roll pan with vegetable oil and line with waxed paper, grease the wax paper.
• Prepare cake as directed on package.
• Spread batter in pan.
• Bake at 375 degrees F for 10 to 12 minutes.
• Sift powdered sugar in a 17 x 11 1/2 inch rectangle on a clean dry kitchen towel.
• When cake is done, loosen sides and turn out onto powdered sugar on towel.
• Peel off waxed paper.
• Starting at narrow end, roll up cake and towel together.
• Cool on wire rack for 30 minutes seam side down.
• Combine strawberries and sugar and set aside.
• If using heavy cream, beat cream until foamy, gradually add 3 tablespoons powdered sugar and continue beating til soft peaks form.
• Drain berries thoroughly.
• Unroll cake and remove towel.
• Spread cake with 1/2 the whipped cream or non-dairy whipped topping.
• Top with sliced strawberries.
• Reroll the cake (without the towel).
• Place on serving plate, seam side down.
• Spread with remaining whipped cream or topping.
• Chill and slice and enjoy!

STRAWBERRY CHEESE SWEET ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water.
• Lit it sit for 5 minutes.
• Stir in milk and sugar.
• Add two cups flour, beating until smooth.
• Mix in enough remaining flour to form soft dough.
• On a floured board, knead dough until smooth and elastic, about 5 minutes.
• Place dough in a greased large bowl, turning greased side up.
• Cover with wax paper and place in a warm place to double in bulk (about one hour).
• Punch dough down and spread on a floured surface into a 7 X 12 inch rectangle.
• Spread with cream cheese to within one inch from edges.
• Spread strawberry jam on top of cream cheese.
• Starting with long edge close to you, roll dough with filling to opposite side, forming a long roll.
• Cut into 12 one-ince pieces.
• Slightly pinch one cut side closed and place into a greased muffin tin, pinched side down.
• Brush rolls with beaten egg.
• Cover with wax paper and let rise for 30 minutes.
• Heat oven to 350°F.
• Brush rolls with beaten egg again and bake for 20 minutes or until golden brown.
• Let cool for a few minutes, then loosen edges of rolls with a small metal spatula. Remove from pan.

STRAWBERRY ROLLS

Steps:

• First prepare the biscuit dough: Sift the flour with the baking powder and salt.
• Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• Turn out the dough onto a work surface and knead once or twice to gather it into a mass - DO NOT OVERWORK THE DOUGH - pat into a rectangle.
• The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• Preheat the oven to 450°F and line the oven floor with foil to catch any drippings.
• Spread the strawberries on paper towels to dry.
• In a small bowl, stir the jam to loosen it.
• In a saucepan, melt the butter and keep it warm.
• In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
• Halve any very large berries.
• Gently toss the berries with the dry ingredients.
• On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
• Square off the corners.
• Brush the dough lightly with about half the melted butter.
• Using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
• Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
• Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
• Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
• Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
• Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
• Don't push the biscuits down into the strawberries.
• Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
• Lower the oven temperature to 350°F, loosely cover the Rolls with foil and bake for 15 minutes longer.
• Cool for 30 minutes before serving.