Prep time: 10 minutes
Total time: 3 hours and 15 minutes
Servings: 15 rolls
Ingredients
For the Rolls:
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast (from 1 1/2 (1/4-oz.) envelopes)
- 1/3 cup plus 1/2 tsp. granulated sugar, divided
- 1/4 cup butter, cut into 4 pieces and softened, plus more for greasing muffin pan
- 1 large egg, lightly beaten
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon plus 1/8 tsp kosher salt, divided
- 2 1/2 cups all-purpose flour, plus 1 tablespoon and
- more for work surface, divided
- 1/2 cup WOODHILL COTTAGE STRAWBERRY CONSERVE
- 1/4 cup light brown sugar
- 1 tablespoon all-purpose flour
For the Glaze:
- 3 ounces cream cheese, at room temperature
- 3 cups confectioner’s sugar
- 1/4 cup WOODHILL COTTAGE STRAWBERRY CONSERVE
- 1 1/2 teaspoons grated lemon zest
- 1/4 teaspoon kosher salt
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Instructions
To Make the Rolls: Heat the milk in a small saucepan over low until it reaches 95°F to 100°F. Pour warm milk into bowl of a heavy-duty stand mixer fitted with dough hook. Sprinkle yeast and 1/2 teaspoon of the granulated sugar over milk and stir to combine. Let stand until foamy, about 5 minutes. Add softened butter, eggs, lemon juice, 1/4 teaspoon of the salt, and remaining 1/3 cup granulated sugar; beat on low speed just until combined.
Continue beating on low speed, and gradually add flour until well combined. Increase speed to medium, and beat until a soft dough begins to form, about 3 minutes. Increase speed to medium-high and beat until dough is soft and supple and begins to pull away from bow, 7 to 9 minutes.
Scrape dough onto a lightly floured work surface; knead 3 or 4 times. Shape dough into a ball, and transfer to a lightly greased (with cooking spray) large bowl. Cover with plastic wrap. Let rise in a warm place, free from drafts, until doubled in bulk, 1 to 1 1/2 hours.
Punch dough down, and place on a heavily floured work surface; roll dough into an 18- x 14-inch rectangle. Spread 1/2 cup Woodhill Cottage Strawberry Conserve over dough, leaving a 1-inch border around edges. Stir together brown sugar and 1 tablespoon flour, in a small bowl. Sprinkle brown sugar mixture over Strawberry Conserve.
Starting at 1 long side, roll up dough, jelly roll style, gently pushing and pressing ends to maintain an 18-inch length. Cut into 15 (1-inch-thick) slices. Place rolls, cut side down, into buttered muffin tins. Cover loosely with a clean towel or plastic wrap and let rolls rise in a warm place, free from drafts, about 30 minutes.
Preheat oven to 350°F. Bake until golden brown and dough in center is cooked through, 30 to 35 minutes.
To Make the Glaze: While rolls bake, whisk together cream cheese, powdered sugar, Strawberry Conserve, lemon zest and salt, vanilla, in a small bowl, until smooth. Brush glaze over warm strawberry rolls and serve warm.
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