Ingredients
Dough:
- ⅔ cup white sugar
- 1 cup milk
- 2 packets of active dry yeast
- ½ cup butter, unsalted and cut into 4 tbsp
- 2 large eggs, room temperature
- ½ tsp salt
- 4 ½ cups all-purpose flour
Filling:
- 1 ¾ cup strawberries, chopped small
- ⅓ cup sugar
- 1 ½ tbsp cornstarch
Lemon Glaze:
- 1 cup powdered sugar, sifted so there are no lumps
- 2 to 3 tbsp lemon juice, depending on how thick you would like the glaze.
Instructions
- Heat the milk until it is warm. Pour into a mixing bowl and mix in the yeast and sugar. Let it sit covered for 10 minutes or until frothy.
- Add the softened butter to a mixing bowl. Beat with a hand mixer set on low and add the eggs gradually mixing between each addition. Add salt. Don’t overmix, otherwise the butter will melt.
- .Add the flour gradually and continue to beat on low setting. You would want to mix until you have a nice dough.
- Increase the speed and mix until soft. Sprinkle some flour on your working surface and knead the dough for a minute. Shape a ball and let it sit covered for 2 hours.
- Meanwhile, cook the strawberries in a saucepan until they release their liquids. Make sure to stir constantly to avoid burning.
- Add cornstarch and sugar and continue to mix. When thick, remove from heat and stir for a few more minutes. Let it cool down in the fridge.
- Grease a 9×13 baking dish.
- Sprinkle some flour on the working surface and roll the dough, shaping a 12×18-inch rectangle. Add the cooled strawberry filling over it. Grab the larger end and wrap it tightly into a roll. Slice into 12 pieces and align them in the dish. Let the strawberry rolls rise for up to 2 hours.
- Preheat the oven to 375 degrees F. Bake the strawberry rolls for 25 minutes or until they have a nice golden brown color. Remove from the oven and let them cool on a rack for 10 minutes. Meanwhile, prepare the lemon glaze. Whisk the powdered sugar and lemon juice until you have a smooth mixture. Drizzle over the strawberry rolls while still warm. Serve and enjoy!