Strawberry Rhubarb Rolls with Lime Glaze

By foodiva

Ingredients

• makes about 12 rolls (small & medium in size)
• for the filling
• Grated zest from one medium-size lemon
• 1/2 cup granulated sugar
• 1 cup fresh strawberries, hulled and chopped
• 1 cup rhubarb, chopped
• 1/4 cup granulated sugar {Note: if berries are not very sweet, increase sugar as needed}
• 1 Tablespoon unsalted butter, melted
• for the rolls
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1 packet of instant yeast (or 2 1/4 teaspoons)
• 1/2 cup half & half cream
• 1/4 cup milk
• 1/4 teaspoon pure almond extract
• 2 1/2 Tablespoons unsalted butter
• 1 room temperature egg, lightly beaten
• for the glaze
• 1/2 cup confectioners' sugar
• 1/2 - 1 Tablespoon fresh lime juice
• method

Details

Servings 1
Adapted from unegaminedanslacuisine.com

Preparation

Step 1

method
Combine lemon zest and 1/2 cup sugar in small bowl. Use your fingertips to rub zest into the sugar until moist and aromatic. Set aside.

In a separate medium-size bowl, combine chopped berries, rhubarb and 1/4 cup granulated sugar. Stir, cover, and set mixture aside until ready to use. (Don't worry about the 1 Tablespoon of melted butter yet, we will be using it later.) ;-)

Prepare the dough: In a large mixing bowl, whisk together the flour, salt sugar and yeast. Set aside.

In a small saucepan, combine the cream, milk, almond extract, and butter. Heat until butter is melted and mixture is very warm (about 115 F). Add to bowl of flour mixture and stir to combine. Add the beaten egg and continue stirring until dough is soft and elastic. (Try not to over-mix.)

Turn dough out onto a lightly floured surface and knead for about 3-5 minutes. Transfer to a lightly greased bowl, cover, and allow dough to rest for 10 minutes.

On lightly floured surface, roll dough out into a large 14x8-inch rectangle. Brush dough with melted Tablespoon of butter. Sprinkle the lemon zest mixture over melted butter and use your fingers to gently press sugar into dough. Using a large soup spoon, dollop the berry rhubarb mixture over entire surface of dough. Use a small offset spatula to gently spread it out into an even layer.

Lightly butter a 9-inch pie plate or cake tin.

Roll up the dough into a tight log. Using a sharp serrated knife, slice log into about 12 pieces. Arrange slices in prepared plate/tin. Cover loosely and allow rolls to rest in a warm, draft-free area for 3 hours or until they've doubled in size.

Preheat oven to 375 F.

Bake rolls for 25-30 minutes or till golden brown. Remove pan from oven and place on cooling rack. Cool completely before adding glaze.

Glaze: In a small bowl, whisk together confectioners' sugar and and 1/2 Tablespoon of lime juice. If the glaze is too thick to drizzle, add a splash more juice until it thins out. Use a spoon or fork to drizzle glaze over cool rolls.

adapted from Sally's Baking Addiction