⅔ cup white sugar
1 cup milk
2 sachets of active dry yeast
½ cup butter, unsalted and cut into 4 tbsp
2 large eggs, room temperature
½ teaspoon of salt
4 ½ cups all-purpose flour
1 ¾ cup strawberries, cut into small pieces
⅓ cup sugar
1 ½ tablespoon cornstarch
1 cup powdered sugar, sifted so there are no lumps
2-3 tablespoons lemon juice, depending on desired thickness of frosting.
Start by making the dough first. Heat the milk in a small saucepan then pour it into a bowl, add the sugar and the yeast, stir gently and cover with a cloth for 5 to 10 minutes, until the yeast is frothy
With the mixer on low heat, incorporate the softened butter, add the eggs one at a time, then add the salt. The butter may remain in pieces, this is normal. Do not soften it too much and do not melt it.
Continue at slow speed, gradually add the flour. Once all the flour has been added, continue mixing until the dough forms.
Increase the speed until the dough is soft and pliable. If you don’t have a stand mixer, use your hands to knead the dough.
Transfer to a lightly floured surface and knead for another minute. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place for two hours, or until doubled in size.
As the dough rises, prepare the filling.
Warm the strawberries in a saucepan, stir constantly until the berries begin to release juice. Add sugar and cornstarch.
The mixture will continue to thicken. Remove from heat and continue to stir for a few more minutes. Place in a heatproof bowl, put in the fridge and let cool.
Grease a 9×13 baking pan. Place the dough on a lightly floured surface and roll out into a 12×18 inch rectangle.
Spread the strawberry filling evenly over the dough
Roll dough tightly into an 18-inch strip, cut into 12 equal pieces and place in pan.
Cover the mold and let the dough rise for 1 to 2 hours.
Preheat oven to 375* and bake for 25 minutes or until golden brown
Cool on a wire rack for 10 minutes while you prepare the frosting
Whisk the lemon juice and icing sugar. Stir until smooth
Baste the hot rolls and serve.
YIELD: 12 SERVING: 1
Amount per serving: CALORIES: 450 | TOTAL FAT: 11g | SATURATED FATS: 5g | TRANS FAT: 0g | UNSATURATED FATS: 5 g | CHOLESTEROL: 43mg | SODIUM: 202mg | CARBOHYDRATES: 81g | FIBER: 3g | SUGAR: 33g | PROTEIN: 8g