Strawberry Sweet Rolls
I enjoy sweet rolls in just about any combination, but these Strawberry Sweet Rolls turned out exceptionally well. I use my no-knead, no-mix recipe for dough that raises in the breadmaker. Then I roll out the dough and add butter, brown sugar and strawberries. As soon as the rolls come out of the oven I spread a thick, luscious buttercream icing over top. They are magnificent!
Back in early March the ladies of our Thursday night Bible study group gathered in one of our homes for brunch. There were all kinds of good breakfast casseroles, but I brought these fantastic sweet rolls. Everyone loved them. Several of the gals wanted to take a sweet roll home for their husband’s to enjoy. (Which was fine with me because we can only eat so many sweets!)
Since that time my homemade dinner rolls or sweet rolls are raved over whenever I bring them to a breakfast or dinner function by this group. I have made so many different flavors and each one always works out wonderfully and deliciously.
I highly recommend Strawberry Sweet Rolls for Father’s Day or any holiday or special occasion breakfast. They will go fast!
Strawberry Sweet Rolls are magnificent!
These sweet rolls are light and fluffy.
I took Strawberry Sweet Rolls to a brunch the day after I made them and they were still marvelous.
Everyone loved eating these delicious sweet rolls.
Here’s what I did.
I used these ingredients for the dough.
Sliver butter into bread canister. You can also use pre-softened butter.
Add warmed half-and-half.
Add bread flour and sugar.
Add salt and yeast.
Place on “dough” setting. This will take about 1 3/4 hours.
I used these ingredients for the strawberry filling.
Roll out dough on countertop (you won’t need flour). Spread with softened butter.
Add brown sugar and spread the sugar with the palm of your hand to fill in all the crevices.
Add finely diced strawberries.
Roll up the dough tightly but gently until it is completely rolled up.
Cut the roll dough into one to two-inch sections and place in a greased 9×13″ glass baking dish. (You will have enough leftover for another small pan).
To raise the dough: place the rolls in an oven. Allow oven to heat for exactly one minute. Turn off heat. Do this every 20 minutes for approximately 1 1/2 to 2 hours or until the dough is sufficiently risen to the top of the baking dish.
Bake at 350 degrees for about 15-17 minutes or until the middle rolls are no longer doughy.
I used these ingredients for the icing.
Place softened butter in a mixing bowl. Add vanilla.
Add powdered sugar, dash of salt and half and half. Mix with electric beaters until smooth and creamy.
Spread the icing over top of the rolls as soon as they come out of the oven.
Here’s the smaller dish.
The heat from the hot rolls will soften the icing so that it spreads nicely. Try to get really good coverage of the rolls with the icing.
Seriously, every bite will knock your socks off!
I love the fact that I don’t have to knead or mix the dough!
You’ll be swooning over every bite. 🙂
Here’s the recipe.
STRAWBERRY SWEET ROLLS
(My own concoction)
Strawberry Sweet Rolls raised to mammoth proportions!
One of our friends has a strawberry allergy and couldn’t eat these sweet rolls. But everyone else loved them.
The icing is perfection.
Strawberry Sweet Rolls are delightful for company, holiday or weekend breakfasts.