Strawberry Breakfast Rolls.

For lack of a better blog to put this on, today I'm going to ramble about my strawberry rolls that didn't really turn out.

My daughter has been on this strawberry kick: What should we put on our pizza? Strawberries. Should we have orange rolls from breakfast? No, strawberry rolls. Doesn't the girl strawberries are out of season? Well I guess I can't complain too much, I've loved my strawberry experiments. Even today's rolls that didn't turn out were still good.

We were already at the store, and I was just going to get Rhodes frozen Orange Rolls when she told me we weren't having orange rolls on Sunday, we were having strawberry rolls. I was already buying strawberries for the strawberry pizza she had requested so I shrugged and headed to the baking section to get some yeast. I didn't have any bread recipes in mind so I looked at a few on the back of the flour bags then found one on the back of the yeast which I used. I made some adjustments, which I shouldn't have and my house was way to cold to rise bread properly, not to mention that I used flour from the freezer and a cold egg, so they were dense and hard. I will definitely try these again using my grandmother's orange roll recipe next time, but for now, here's what I tried. For those of you who regularly adjust recipes, maybe you can point out what I did wrong (aside from using frozen flour and a cold egg!).

Rolls:

1 packet Fast Rise Yeast

3 Tbs dark brown sugar

1/2 c milk

2 tbs butter

2 cups flour (I needed an extra 1/2 cup to make them not sticky)

1 tsp salt

1 large egg

Filling

2 Tbs Strawberry jam (just enough for thin layer. Don't over do this)

Topping

2 Tbs Strawberry Cream cheese

1/4 cup powdered sugar

milk to desired consistency

strawberries, sliced

For rolls:

Scald milk by heating just to boiling point. Remove from heat, stir in butter until melted.

In large bowl mix 1c flour, sugar, salt, yeast. Mix in warm milk and egg. Add remaining flour a little at a time. On floured surface, knead the dough until firm and smooth, about 10 minutes. (I also didn't kneed long enough because the kids needed me)

Cover and let rest 10 minutes. Roll out in a square (this was when I realized my rolling pin is still in storage!! so I used a plastic up and was really surprised how well that worked. Too well, I think I rolled them too thin). Spread jam (I think I used too much of that, it was oozing out the edges). Roll up and cut into 12 (use dental floss to make this easy). Place on baking sheet and let rise until doubled in size, about 1/2 hour (mine didn't rise, despite the fact that I had them sitting on top of the preheating oven).  Preheat oven to 400 degrees. Bake for 10-15 minutes or until lightly browned (mine baked for 25 minutes before they seemed done).

 

For topping, beat sugar and cream cheese. Add milk a little at a time until desired consistency. Drizzle over warm rolls. Top with fresh strawberries.