Easter Brunch With Chinet & Sweet Strawberry Rolls
Author: 
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 rolls
 
Throw the perfect Easter brunch with this recipe for strawberry sweet rolls and a pretty spring tablescape.
You will need:
For the dough,
  • Active dry yeast - 1 tsp
  • Milk - ½ cup, very warm
  • Sugar - ¼ cup
  • Egg - 1, large
  • Butter - ¼ cup, melted
  • All purpose flour - 2 - 2¼ cups, sifted
  • Salt - a pinch
For the strawberry filling,
  • Strawberries - 1 cup, finely chopped
  • Sugar - ½ cup
  • Lemon juice - 1 tbsp
  • Lemon zest - 2 tsp
  • For the lemon glaze,
  • Powdered sugar - 1 cup, sifted
  • Lemon juice - 2-3 tbsp
How to:
  1. Strawberry Filling: Take all the ingredients in a medium saucepan and cook on medium-high heat. The sugar will dissolve and the fruit will start to break down.
  2. Keep cooking until thickened like jam. Remove from heat and allow to cool completely. Store in a clean jar until needed.
  3. Dough: Stir in yeast and a teaspoon of sugar into the warm milk. (Milk should be very warm but not boiling hot.) Set aside for 5 minutes to prove the yeast.
  4. Add egg, sugar and butter to a large mixing bowl. Using the dough hook attachment on low speed, mix until just combined.
  5. Add 2 cups of flour and salt and stir to combine for a minute. Dough will be like coarse sand.
  6. Add milk and yeast and beat on medium-speed for a few minutes, until dough is soft. If dough is too sticky, add more flour, a tablespoon at a time, until it is smooth. I ended up adding 2 tbsp extra flour.
  7. Place dough in a light greased bowl, cover lightly with a clean towel, and let rise in a warm place until doubled in size.
  8. Roll the dough into an18x12 inch rectangle of even thickness. Spread the strawberry filling thinly over the rolled dough.
  9. Roll the dough tightly along the long end and pinch the seams closed
  10. Divide into 8-10 equal parts. Place divided rolls, cut sides up, in a greased pie plate or baking pan. Use a 9” or 10” pan for batch-baked rolls. If you want the rolls to not be touching each other, use a larger baking pan.
  11. At this point, you can either continue baking the rolls or cover the pan tightly and refrigerate overnight.
  12. When you need to bake the rolls, place them in a warm spot and allow the dough to rise a second time, for around an hour.
  13. Pre-heat the oven to 350 deg.F. Bake rolls for 27-30 minutes or until the tops are golden brown.
  14. Remove from oven and cool for 5-10 minutes on the counter-top.
  15. Lemon Glaze: Whisk together powdered sugar and lemon juice until you get a thick glaze. Add more juice if you need to thin it a bit.
  16. Drizzle lemon glaze over the warm strawberry rolls, use as much or as little of it as you like! Serve warm with a glass of coffee or orange juice.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2018/03/30/sweet-strawberry-rolls/