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tray of rolls filled with roasted strawberry puree and white chocolate and topped with a roasted strawberry glaze
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Strawberry Rolls

Swirled in between the softest milk bread layers is a roasted strawberry and white chocolate puree.
Course Breakfast, brunch, Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12

Equipment

  • stand mixer to knead the dough

Ingredients

Roasted strawberry puree

  • 2 ½ cups strawberries fresh or frozen

Tangzhong roux

  • 120g or ½ cup water
  • 120g or ½ cup whole milk
  • 40g or ⅓ cup bread flour

Dough

  • 512g or 4 cups bread flour
  • 2 large eggs
  • 100g or 1/2 cup sugar
  • 1 packet yeast
  • 60g or 1/4 cup water
  • 50g or ¼ cup canola oil
  • 1 tsp salt
  • 1 tablespoon pure vanilla extract
  • all of the roux from above

Strawberry White Chocolate Filling:

  • 1/3 cup roasted strawberry puree
  • 125g white chocolate chips or chopped up bar
  • 2 tablespoons strawberry powder from freeze dried strawberries or all purpose flour

Strawberry Glaze

  • 2 tablespoons strawberry puree
  • 2 tablespoons whipped cream cheese
  • Pinch salt
  • ½ tsp pure vanilla extract
  • 2 cups organic powdered sugar sifted

Instructions

  • Make the strawberry puree: preheat oven to 400, spread the berries onto a 9x9 square pan and bake (roast) for about 30 minutes until they have fully released their juices and some of the water has evaporated. While they are roasting, check on them and press them to help release the juices, about every 10 minutes. Puree the berries and set aside. This can be made a day or two ahead of time.
  • Make the starter: In a pot, whisk together the flour, water and milk. Continue whisking as it heats up and thickens. Once you have the consistency of a soft paste, remove from heat and allow to cool.
  • Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast and water. Sprinkle a bit of the sugar on top and whisk gently to combine. Give it a few minutes to proof.
  • Once the yeast mixture is foamy, add the rest of the ingredients as well as the starter. Turn the dough hook on and let it knead the dough until it comes together in a sticky mass, about 7-10 minutes.
  • Set the dough in a well-oiled bowl and cover with plastic wrap. Leave in the fridge overnight.
  • The next morning, remove the dough from the fridge. If it has not doubled in size, let it stand at room temperature to get there. This is to complete the first rise.
  • Make the filling, melt the white chocolate over a double boiler and stir it into the strawberry puree, add the strawberry powder or flour and mix.
  • Prepare a cookie sheet, a 9 x 13″ sheet cake pan or two 8×8” pans with parchment paper.
  • Roll the dough out into a 18 x 14 inch rectangle (about as big as a cookie sheet) and spread the filling over it, leave it for a bit so the filling firms up. Roll it up into a log and use a knife or dental floss to slice the buns into 1 inch pieces. Place onto the pan.
  • Set in a warm place for a second rise for about 45 – 60 minutes, until poofy.
  • Preheat the oven to 350. Bake the rolls for about 20-25 minutes, until sides are golden.
  • To make the icing: mix the cream cheese with the puree, vanilla and salt and powdered sugar. When rolls are cool, spoon it over the rolls.

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