Strawberry Rolls
These Strawberry Rolls are a delightful treat combining soft, fluffy dough with a creamy strawberry and white chocolate filling, topped with a fresh strawberry glaze. The tangzhong roux ensures the dough stays moist and tender, while the roasted strawberry puree intensifies the flavor. A perfect balance of sweetness, richness, and fruitiness in every bite!
Ingredients
Roasted strawberry puree
- 2 ½ cups strawberries fresh or frozen
Tangzhong roux
- 120 gr or ½ cup water
- 120 gr or ½ cup whole milk
- 40 gr or ⅓ cup bread flour
Dough
- 512 gr or 4 cups bread flour
- 100 gr or 1/2 cup sugar
- 60 gr or 1/4 cup water
- 50 gr or ¼ cup canola oil
- 1 packet rapid rise or instant yeast
- 2 large eggs
- 1 teaspoon salt
- 1 tbsp pure vanilla extract
- all of the roux from above
Strawberry White Chocolate Filling:
- 1/3 cup roasted strawberry puree
- 125 gr white chocolate chips or chopped up bar
- 2 tbsp strawberry powder from freeze dried strawberries or all purpose flour
Strawberry Glaze
- 2 tbsp strawberry puree
- 2 tbsp whipped cream cheese
- ½ teaspoon pure vanilla extract
- 2 cups organic powdered sugar sifted
- Pinch salt
Instructions
Step 1: Prepare the Strawberry Puree
- Preheat your oven to 400°F. Spread fresh strawberries across a 9x9 pan and roast them for around 30 minutes, or until they’ve released all their juices and some of the moisture has evaporated. While they roast, press the berries every 10 minutes to help release more juice. Once they’re done, blend them into a puree and set it aside. You can prepare this ahead of time, up to two days in advance.
Step 2: Make the Starter
- In a pot, whisk together flour, water, and milk. Keep stirring as it heats up and thickens to the texture of a soft paste. Once it reaches that point, take it off the heat and let it cool.
Step 3: Make the Dough
- In the bowl of your stand mixer, combine yeast and water. Sprinkle in a little sugar and whisk gently. Let it sit for a few minutes to let the yeast activate. Once the mixture is foamy, add the rest of your ingredients along with the cooled starter. Let the mixer knead the dough for about 7-10 minutes, until it forms a sticky ball.
- Transfer the dough to a well-oiled bowl, cover it with plastic wrap, and let it chill in the fridge overnight.
Step 4: First Rise
- In the morning, take the dough out of the fridge. If it hasn’t doubled in size, leave it at room temperature to finish rising.
Step 5: Prepare the Filling
- Melt white chocolate using a double boiler and stir it into your strawberry puree. Add in strawberry powder or flour, and mix until everything is smooth.
Step 6: Shape the Rolls
- Line a baking sheet, 9x13-inch pan, or two 8x8-inch pans with parchment paper. Roll out the dough into an 18x14-inch rectangle (about the size of a baking sheet), and spread your strawberry filling over it. Let the filling firm up a bit before rolling the dough into a log. Use a knife or dental floss to slice the dough into 1-inch pieces. Place the rolls onto your prepared pan.
Step 7: Second Rise
- Let the rolls rise in a warm place for 45-60 minutes, or until they’ve become puffy and doubled in size.
Step 8: Bake the Rolls
- Preheat your oven to 350°F. Bake the rolls for 20-25 minutes, or until the sides are golden and the rolls are cooked through.
Step 9: Make the Icing
- Whisk together cream cheese, strawberry puree, vanilla, salt, and powdered sugar. Once the rolls have cooled, drizzle the icing generously over them.
- Enjoy the sweet, warm goodness of homemade strawberry rolls!