Recipe courtesy of Heather Baird
Recipe courtesy of Heather Baird
Watch how to make this recipe.
Strawberry Shortcake Rolls
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- Level: Easy
- Total: 3 hr 25 min (includes rising and cooling times)
- Active: 1 hr
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 297
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 194 mg
These Strawberry Shortcake Rolls make a berry sweet addition to a brunch menu. Soft and pillowy, they’re filled with strawberry jam and diced fresh strawberries for double the berry goodness. Whipped cream cheese frosting, added while the rolls are still warm, melts slightly to the perfect glaze consistency. A sprinkle of crumbled shortbread is the finishing touch that adds a crumbly, crunchy twist to every bite.
- Level: Easy
- Total: 3 hr 25 min (includes rising and cooling times)
- Active: 1 hr
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 297
- Total Fat
- 10 g
- Saturated Fat
- 5 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 38 mg
- Sodium
- 194 mg
Ingredients
Dough:
Filling:
Frosting and Topping:
Directions
- For the dough: Heat the milk, salt and 1/2 cup of the sugar in a saucepan over medium-high heat. Cook, stirring, until the sugar melts and a few small bubbles appear at the edges of the pan. Remove from the heat and let cool to lukewarm.
- Meanwhile, dissolve the yeast and remaining 1 teaspoon sugar in the warm water (90 to 110 degrees F) in the bowl of a stand mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand until the mixture foams and bubbles, about 5 minutes.
- Beat the eggs into the yeast mixture. Stir in the lukewarm milk mixture. Switch to the dough hook, then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter, then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: You may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands.
- Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes. Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and turn out onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 1/8 inch thickness and about a 15-by-12-inch rectangle.
- For the filling: Stir the strawberry jam well to loosen. Spread 1/2 cup of the jam in a thin, even layer onto one of the dough pieces. Scatter 1 cup of the diced strawberries across the dough. Starting at a long end, carefully roll up the dough. Cut the dough into 12 buns using light sawing motions with a serrated knife. Wipe the blade with a damp towel between each cut. Repeat the process with the remaining dough and filling ingredients.
- Coat two 13-by-9-inch baking dishes with cooking spray (alternatively, lightly butter the baking dishes). Place 12 slices in each pan, just touching. Cover and let rise until well puffed, about 45 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Bake the rolls until golden on top, keeping a close eye on them so they don't over-bake, 22 to 25 minutes. Let cool for 10 minutes before frosting.
- For the frosting and topping: Beat the heavy cream in the bowl of an electric mixer while gradually adding the sugar. When the mixture forms soft peaks, add in the cream cheese a little at a time with the mixer still running. Add the vanilla extract and beat again. Turn the mixer to high and beat until light and billowy, about 3 minutes.
- Spread the frosting over the warm sweet rolls in the pans. The frosting will melt slightly. Sprinkle half of the shortbread cookie crumbs over each pan of frosted rolls. Serve warm.
