Strawberry Rolls
These Strawberry Rolls are full of strawberry flavor. The fluffy dough is infused with strawberry flavour using freeze-dried strawberries. They are filled with strawberry jam and topped with a strawberry cream cheese frosting.
Ingredients
Dough
- 2 tablespoon freeze-dried strawberry powder
- 225 g whole milk
- 30 g fresh yeast or 10 g active dry yeast or instant yeast
- 50 g granulated sugar
- 540 g all-purpose flour
- 2 eggs
- 1 teaspoon salt
- 100 g butter room temperature
STRAWBERRY FILLING
- 200 g strawberry jam
STRAWBERRY CREAM CHEESE FROSTING
- 70 g butter room temperature
- 140 g cream cheese
- 140 g powdered sugar
- 1 tablespoon freeze-dried strawberry powder
- 2 teaspoon tsp vanilla extract
Instructions
DOUGH
- If not already a powder, start by blending the freeze-dried strawberries into a powder and set it aside.2 tablespoon freeze-dried strawberry powder
- Heat up the milk until it’s lukewarm (37ºC). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use active dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, freeze-dried strawberry powder, eggs, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 540 g all-purpose flour, 2 eggs, 1 teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.100 g butter room temperature
- Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it at room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a large rectangle that is about 5 mm thick with a rolling pin. Spread out the strawberry jam with a spoon or offset spatula in an even layer. Roll it into a log from the short side.200 g strawberry jam
- Using a piece of thread or unflavored dental floss cut 12 rolls. You can also use a serrated bread knife instead of the thread or floss.
- Place them in a baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some plastic wrap and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 22-24 minutes on the second lowest rack. For the last 5 minutes of the baking time, or when they start to become golden brown, cover the strawberry rolls with aluminum foil, to prevent too much browning.
- Let them cool down while making the frosting.
STRAWBERRY CREAM CHEESE FROSTING
- In a mixing bowl, add all of the ingredients and mix it together for 1 minute until smooth.70 g butter room temperature, 140 g cream cheese, 140 g powdered sugar, 1 tablespoon freeze-dried strawberry powder, 2 teaspoon tsp vanilla extract
- Spread the frosting over the strawberry rolls while they are still warm. They are ready to be enjoyed.
Nutrition
Calories: 464kcalCarbohydrates: 69gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mgSodium: 346mgPotassium: 186mgFiber: 2gSugar: 28gVitamin A: 581IUVitamin C: 47mgCalcium: 54mgIron: 3mg
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