For those of you that blog, do you ever feel that sometimes you have so many ideas in your mind that you want to bake this, make that, write this, post that, take a picture of this, edit that and then as soon as you actually sit down to make that blog post everything you seemingly thought was in place and you were ready to tackle has all of a sudden slipped your mind?
That’s exactly how I feel today. If you follow me on Instagram you will have noticed I posted a picture of these rolls a few days ago and since then I’ve eaten pretty much the entire batch I baked! Well not really, but I definitely ate a good portion of them. They’re so addicting!
I actually made these rolls about 4 times trying to experiment to achieve the perfect texture and taste and I think I’ve finally come up with the right measurements. Baking is all about experimenting and if you’ve found a recipe you like, my suggestion is to always try and alter it to your taste buds.
I’ve found different recipes for these strawberry rolls and have followed each one to a T. Once they were finished baking, I found some had too much dough and very little filling while others were the opposite and had little dough and too much filling.
Just remember, each recipe has been made by a person according to their taste buds so feel free to alter my recipe however you wish. You might just experiment and discover something new in the process! And of course, if that is the case, please don’t forget to let me know what changes you made so I can try them out too!
Yields: approx. 20 mini rolls
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours
Make the strawberry filling ahead of time so it is cooled completely.
Add all three ingredients together in a pot.
Bring to a boil and stir constantly until all the cornstarch has melted and the mixture has become thick. Constantly stir for 1 minute.
Pour the filling into a separate bowl and let it cool completely.
2 1/4 cups all purpose flour, divided
3 tablespoons granulated sugar
2 1/4 teaspoons instant dry yeast
1/2 cup water
1/4 cup milk, 2%
3 tablespoons salted butter
In a bowl of a stand mixer, combine 2 cups of flour, granulated sugar and yeast. Mix well to combine. Set aside.
In a small saucepan over medium heat warm water, milk and butter until the butter has melted. Stir the liquid mixture into the flour mixture. Add in the egg and the remaining 1/4 cup of additional flour.
Using the paddle attachment of an electric stand mixer stir to ensure all ingredients have mixed well.
Scoop the dough out and transfer it to a lightly floured surface and knead by hand for about 1 minute and shape it into a ball. Lightly butter a smaller clean bowl and set the ball of dough inside. Cover the bowl with plastic wrap and set aside for 30 minutes.
After the 30 minutes of passed, split the dough into two separate pieces. Roll each piece into a rectangle (size doesn’t matter just make sure that the edges are thin and even).
Spread the cooled strawberry filling on top and leave a 1” border around the edges to allow the dough to stick together. Roll the dough ensuring the edges are tight and no filling is oozing out through the sides.
Using dental floss, cut the roll into small pieces and arrange them in a lightly greased baking pan. Loosely cover them with plastic wrap and set them aside for an hour.
Once the 60 minutes have passed, preheat oven to 375° and bake for 25 minutes.
These rolls taste great for breakfast with a glass of milk. Enjoy!
Adapted from Averie Cooks.