STRAWBERRY RHUBARB SWEET ROLLS
Steps:
- Day one. In a small bowl, proof the yeast. Whisk together 1/2 cup warm water, 1 teaspoon of sugar and 1 package of active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. In a large bowl stir together 1/2 cup sugar, 1 teaspoon salt, a stick of butter, 1 cup boiling water, 1 cup cold water and 2 eggs. Whisk until the butter is mostly melted. (It's ok if there are a couple small butter pieces that aren't melted when you add the rest of the dough ingredients.) Add yeast water, and lastly add 7 cups of flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge over night, or 8 eight hours. (This dough doesn't even need you to knead it.) Day two, or eight hours later. Spray 3 cake pans with cooking spray or brush with butter. Set aside. And roll out your dough! Place the dough on a LARGE floured surface and roll out (until about and eighth of an inch thick rectangle). Spread evenly with the 3 tablespoons softened butter using a spatula. Spread jam over the dough and sprinkle with rhubarb. Roll up, slice and place in the prepared cake pans. Cover with a towel and allow to rise in the pan for 30-60 minutes or until they've just about filled out the pans. You want the rolls to have risen enough to be touching each other, but it's ok if they haven't completely filled the cake pans, considering they will rise in the oven. Meanwhile turn the oven on to 350 degrees F and bake the rolls for 22 - 35 minutes, rotating positions in the oven. If you're not sure they're done poke the center and make sure it's not doughy. Allow to cool in the pans for a few minutues and then invert onto a cooling rack. Be sure to allow them to cool completely before covering, to prevent sogginess. These are best right out of the oven, but keep well if wrapped tightly for 4 days or so. Buttercream: Directions: Mix butter and powdered sugar until combined. Add vanilla and milk 1 tablespoon at a time until thickened. Top sweet rolls
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Imeldah Chibwe
[email protected]These sweet rolls were a huge disappointment. They were dry and flavorless.
Afghani hero tik tok and pubg gamr
[email protected]I followed the recipe exactly and my rolls turned out dry and crumbly. I'm not sure what I did wrong.
Mr Shehzad
[email protected]These sweet rolls are a bit too sweet for my taste, but they're still pretty good.
Daud Shah
[email protected]I'm not a huge fan of strawberry rhubarb, but I thought I'd give these rolls a try. I was pleasantly surprised! They were really good.
Mithil Hawlader Hawlader
[email protected]I made these sweet rolls for Mother's Day and they were a big hit. My mom loved them!
Blessing Ibeawuchi
[email protected]These sweet rolls were a bit more work than I expected, but they were worth it. They're absolutely delicious!
Bhesraj Bohara
[email protected]I love the combination of strawberries and rhubarb in these rolls. The filling is sweet and tart, and the rolls are soft and fluffy.
Luis Estrada
[email protected]These sweet rolls are the perfect way to use up fresh strawberries and rhubarb. They're also a great make-ahead breakfast or brunch option.
Crispus Mutinda
[email protected]I've made these sweet rolls twice now and they're always a crowd-pleaser. The filling is perfectly balanced and the rolls are so soft and fluffy.
Judy Bivens
[email protected]The recipe was easy to follow and the rolls turned out perfectly. I would highly recommend this recipe to anyone who loves strawberry rhubarb desserts.
Jade Teachey
[email protected]I made these sweet rolls for a brunch party and they were a huge success. Everyone loved them!
Raza YT
[email protected]These strawberry rhubarb sweet rolls were a hit with my family! The filling was sweet and tart, and the rolls were soft and fluffy. I will definitely be making these again.