Stinger Press
Valentine’s Day is coming up, are you going to give your valentine some delicious breakfast in bed? Well you should make your valentine some scrumptious Strawberry Sticky Sweet Rolls, so they can fall in love with you all over again.
We got this magnificent recipe from a website called “Sally’s Baking Addiction”. She had a recipe on her website for Raspberry Sticky Sweet Rolls but we altered it a bit so that it would suit this holiday better. So instead of Raspberry Sticky Sweet Rolls we are presenting you with this mouth watering recipe called Strawberry Sticky Sweet Rolls.
Ingredients:
DOUGH
1 cup milk
2/3 cup granulated sugar
1 and 1/2 tablespoons active dry yeast (2 standard size packets)
1/2 cup unsalted butter, softened to room temperature
2 large eggs
1/2 teaspoon salt
4 and 1/2 cups all-purpose flour, plus more for dusting/rolling
Directions:
In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes. Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat about 10 minutes longer or until the dough is soft.
*If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.
Line the bottom of a 9x13 inch baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll into a 10x24 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
In a medium bowl, toss the frozen strawberries with the sugar and cornstarch. Spread the cold sugared strawberries evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Cut into 16 even rolls. Arrange them in the prepared baking pan, with the sides that you cut are facing up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours. The berries will release their juice at the bottom of the pan.
Preheat the oven to 400°F. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.
DOUGH
FILLING
GLAZE
In a small bowl, whisk the confectioner’s sugar and heavy cream until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.
1 cup confectioners' sugar
3 Tablespoons heavy cream (or half-and-half or milk)
One 10-oz. package frozen strawberries (Not thawed)
1/4 cup plus 2 Tablespoons granulated sugar
1 teaspoon cornstarch