Strawberry Rolls Recipe With Lemon Glaze

Active dry yeast: Helps the dough rise and become fluffy.

Warm milk: Activates the yeast and adds moisture to the dough.

Granulated sugar: Sweetens the dough and the strawberry filling.

Butter: Adds richness and flavor to the dough.

Salt: Enhances the overall flavor of the rolls.

Eggs: Provide structure and richness to the dough.

All-purpose flour: The main structure of the dough.

Diced strawberries: Adds a fresh, fruity filling.

Cornstarch: Thickens the strawberry filling.

Powdered sugar: Used to make the lemon glaze.

Lemon juice: Adds tanginess to the glaze.

Lemon zest: Enhances the lemon flavor in the glaze.

When working with yeast, ensure that the milk is warm but not hot, ideally around 110°F (43°C). Hot milk can kill the yeast, preventing the dough from rising properly. Additionally, when kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop the gluten, giving the rolls their structure and chewiness. For the lemon glaze, make sure to sift the powdered sugar to avoid any lumps, ensuring a smooth and glossy finish on your strawberry rolls.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing in warm liquid.

• warm milk - Substitute with warm almond milk: Almond milk provides a similar texture and moisture level for those who are lactose intolerant or vegan.

• granulated sugar - Substitute with honey: Honey can add a different depth of sweetness and moisture, though you may need to adjust the liquid content slightly.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can be used for a dairy-free option.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoon water per egg) are a great vegan alternative that helps bind the ingredients.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the rolls denser.

• diced strawberries - Substitute with diced raspberries: Raspberries provide a similar tartness and texture, making them a good alternative.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and can be used in the same quantity.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less processed alternative with a slight coconut flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good substitute.

• lemon zest - Substitute with orange zest: Orange zest provides a different but complementary citrus note.

• Allow the strawberry rolls to cool completely before storing. This prevents condensation, which can make the rolls soggy.

• For short-term storage, place the rolls in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer, you can refrigerate them for up to a week, but make sure they are in a sealed container to maintain freshness.

• To freeze the strawberry rolls, first, ensure they are completely cooled. Wrap each roll individually in plastic wrap to prevent freezer burn and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

• When you're ready to enjoy the frozen rolls, remove them from the freezer and let them thaw at room temperature. This usually takes about 2-3 hours.

• For a freshly baked taste, reheat the thawed rolls in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore their soft and fluffy texture.

• If you have leftover lemon glaze, store it in an airtight container in the refrigerator. It will keep for up to a week. Before using, give it a good stir to ensure it's well-mixed.

• When reheating the rolls, you can drizzle the lemon glaze over them after they come out of the oven for that freshly glazed finish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover strawberry rolls on a baking sheet lined with parchment paper.
  3. Cover the rolls with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes, or until they are warmed through.
  5. Remove the foil for the last 2-3 minutes to let the tops crisp up slightly.
  6. Drizzle with any leftover lemon glaze or prepare a fresh batch to enhance the flavor.

• Microwave Method:

  1. Place a strawberry roll on a microwave-safe plate.
  2. Cover the roll with a damp paper towel to keep it moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check the roll and continue to heat in 10-second intervals until it is warmed through.
  5. Be cautious not to overheat, as the strawberries can become mushy and the roll can dry out.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the strawberry rolls on a toaster oven tray.
  3. Cover the rolls with aluminum foil to maintain moisture.
  4. Heat for about 8-10 minutes, checking halfway through.
  5. Remove the foil for the last 2 minutes to allow the tops to crisp up.
  6. Optionally, add a fresh drizzle of lemon glaze before serving.

• Steaming Method:

  1. Set up a steamer by bringing water to a boil in a pot and placing a steamer basket on top.
  2. Place the strawberry rolls in the steamer basket, ensuring they are not touching the water.
  3. Cover the pot and steam for about 5-7 minutes.
  4. This method keeps the rolls moist and soft, perfect for those who prefer a tender texture.
  5. Finish with a drizzle of lemon glaze for added flavor.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the strawberry rolls in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they are warming evenly.
  4. This method gives a slightly crisp exterior while keeping the inside soft.
  5. Drizzle with lemon glaze before serving for a delightful finish.

• Large bowl: for dissolving yeast and mixing the initial dough ingredients.

• Measuring cups: to measure the milk, sugar, butter, and flour accurately.

• Measuring spoons: to measure the yeast, salt, and lemon zest.

• Whisk: to mix the yeast with the warm milk.

• Mixing spoon: to combine the dough ingredients.

• Floured surface: for kneading the dough.

• Rolling pin: to roll out the dough into a rectangle.

• Knife: to dice the strawberries and cut the rolled dough into 12 rolls.

• Small bowl: to mix the diced strawberries with sugar and cornstarch.

• Greased bowl: for the dough to rise.

• Greased baking dish: to place the rolls in for baking.

• Oven: preheated to 375°F (190°C) for baking the rolls.

• Cooling rack: to cool the rolls slightly before glazing.

• Small mixing bowl: to mix the powdered sugar, lemon juice, and lemon zest for the glaze.

• Spoon: to drizzle the lemon glaze over the warm rolls.

Prepare ingredients in advance: Measure and dice strawberries and other ingredients the night before to save time.

Use a stand mixer: Let a stand mixer knead the dough for you, reducing manual effort and time.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Pre-make the glaze: Mix the lemon glaze ingredients ahead of time and store in the fridge.

Cut rolls with floss: Use dental floss to cut the rolls cleanly and quickly without squishing them.