Strawberry Rhubarb Sweet Rolls Recipes

RHUBARB ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
• Bring water to a boil in a small saucepan. Dissolve 1 cup sugar in boiling water, then add 3 tablespoons butter. Remove from heat, and set syrup aside to cool.
• In a large bowl, whisk together flour, baking powder, and salt. Cut in 1/2 cup butter. Stir in milk; mix lightly. Roll out on a floured surface into a rectangle shape about 12 inches long.
• In another bowl, combine rhubarb, cinnamon, and 1 cup sugar. Spread evenly over roll, leaving a 1/2 inch edge. Roll dough tightly lengthwise, and seal the seam. Cut into twelve 1 inch sections. Arrange rolls in prepared pan. Pour syrup over rolls.
• Bake in preheated oven for 40 minutes, or until lightly browned.

RHUBARB STREUSEL ROLLS

Steps:

• In a medium saucepan over medium-high heat, melt the butter. Once melted, slowly pour in the milk, and stir to combine. Once the mixture is heated through and hot to the touch. remove from heat.
• In the bowl of stand mixer fitted with the dough attachment, or in a large mixing bowl, pour in the warm butter and milk mixture. Sprinkle the yeast over top and give it a stir to combine. Allow it to sit for 5 minutes or until foamy "proofing the yeast". Add the egg, honey, salt and flour. Turn the mixer on low until all of the ingredients are combined and a ball begins to form, then turn it to medium/high and run it for 5-6 more minutes. If not using a stand mixer, stir the mixture with a large wooden spoon until combined, then knead by hand on a lightly floured surface for 4-5 minutes. Transfer the dough to a large bowl, cover and allow it to rise in a warm environment for 1 1/2 - 2 hours, or until doubled in size.
• In a medium size saucepan over medium heat, combine the chopped rhubarb, honey, lemon juice and cornstarch. Heat the mixture to boiling, stirring occasionally. Once the mixture is boiling, turn it to low and allow it to simmer until thickened, about 10 minutes. Use the back of your spoon to break up the larger pieces. Remove the compote from heat and transfer it to another bowl, then place in the fridge until ready to use, or about 1 hour.
• In a medium sized mixing bowl, combine the cubed butter, rolled oats, coconut sugar, flour and cinnamon. Use a pastry cutter or a fork to cut up the mixture until it forms pea-like crumbs. Set aside.
• Once the dough has completed the first rise, lightly dust a work surface with flour and empty the dough onto the work surface. Using a floured rolling pin, roll out the dough into a 12×18 rectangle (I use my measuring tape)! Remove the filling from the fridge, and reserving 1/2 cup, apply the filling all over the dough, leaving about 1 inch on all sides. Scatter the streusel evenly across the dough and on top of the filling. Roll up the dough tightly on the long edge into an 18″ log. There might be a bit of spillage, but that's ok. Cut the log into 12 equal pieces and place the pieces, cut side up, into a greased cast iron skillet or 9×13″ pan. Cover the pan tightly with saran wrap or aluminum foil. Place in a warm environment for a second rise, about 1-2 hours (or overnight - see notes)*.
• In a small mixing bowl, combine the reserved rhubarb compote, powdered sugar and a squeeze of lemon. Whisk to combine, then add 1 tbsp of whole milk to thin it out. If you'd like it thicker, add a bit more powdered sugar, or a bit more milk to thin it out more.
• Preheat the oven to 350 F. Once the rolls are nice and puffy, remove the saran wrap or aluminum foil and place in the oven for 25-30 minutes or until lightly browned. Check the rolls after 15 minutes, and if the tops are becoming too brown, cover the pan lightly with aluminum foil for the remaining cook time.
• Remove the rolls from the oven, and smother them with glaze. Serve immediately!

STRAWBERRY RHUBARB SWEET ROLLS

Steps:

• Day one. In a small bowl, proof the yeast. Whisk together 1/2 cup warm water, 1 teaspoon of sugar and 1 package of active dry yeast in a small bowl. Allow to sit for 10 minutes, until all puffy and bubbly. In a large bowl stir together 1/2 cup sugar, 1 teaspoon salt, a stick of butter, 1 cup boiling water, 1 cup cold water and 2 eggs. Whisk until the butter is mostly melted. (It's ok if there are a couple small butter pieces that aren't melted when you add the rest of the dough ingredients.) Add yeast water, and lastly add 7 cups of flour. Stir, stir, stir. Cover with plastic wrap and let rise in the fridge over night, or 8 eight hours. (This dough doesn't even need you to knead it.) Day two, or eight hours later. Spray 3 cake pans with cooking spray or brush with butter. Set aside. And roll out your dough! Place the dough on a LARGE floured surface and roll out (until about and eighth of an inch thick rectangle). Spread evenly with the 3 tablespoons softened butter using a spatula. Spread jam over the dough and sprinkle with rhubarb. Roll up, slice and place in the prepared cake pans. Cover with a towel and allow to rise in the pan for 30-60 minutes or until they've just about filled out the pans. You want the rolls to have risen enough to be touching each other, but it's ok if they haven't completely filled the cake pans, considering they will rise in the oven. Meanwhile turn the oven on to 350 degrees F and bake the rolls for 22 - 35 minutes, rotating positions in the oven. If you're not sure they're done poke the center and make sure it's not doughy. Allow to cool in the pans for a few minutues and then invert onto a cooling rack. Be sure to allow them to cool completely before covering, to prevent sogginess. These are best right out of the oven, but keep well if wrapped tightly for 4 days or so. Buttercream: Directions: Mix butter and powdered sugar until combined. Add vanilla and milk 1 tablespoon at a time until thickened. Top sweet rolls