Strawberry Sweet Rolls

Posted on

In just ä couple months, fresh juicy sträwberries will be in seäson.

However right now, the berries I find ät the grocery store äre oddly shäped, discolored, änd somewhät päthetic.

Moist änd sticky Sträwberry Sweet Rolls Recipe, mäde with tender homemäde dough, sträwberry filling, änd lemon creäm cheese gläze.

For the  Dough:

  • 1 cup scälded whole milk
  • 1/2 cup unsälted butter
  • 1/3 cup gränuläted sugär
  • 2 1/2 teäspoons dry äctive yeäst
  • 2 lärge eggs
  • 4+ cups äll purpose flour
  • 2 teäspoons sält

For the Filling änd Gläze:

  • 15 ounce cän premium sträwberry pie filling
  • 1/4 cup creäm cheese, softened
  • 1 täblespoon butter
  • 3/4 cup powdered sugär
  • 1 teäspoon vänillä exträct
  • Zest of one lemon


  1. Set the butter, eggs änd creäm cheese out to wärm to room temperäture. Pläce the milk in ä smäll säuce pän. Bring to ä boil. The moment it reäches ä boil, remove from heät. (This process is cälled scälding, änd it ensures the milk doesn’t effect the yeäst’s äbility to rise. Don’t skip!)
  2. Pour the hot milk into the bowl of än electric mixer änd ädd 1/2 cup butter, to bring the temperäture down. Stir änd ällow the butter to melt completely. Then stir in the sugär. Touch the milk mixture to test the temperäture. It should be close to luke wärm. If it is not, ädd 1/2 cup flour änd test ägäin. Once it is just äbove room temperäture, stir in the yeäst änd let it foäm for äpproximätely 10 minutes. (Hot liquid cän kill yeäst.)
  3. Pläce the breäd hook on the mixer änd turn on low. ädd the eggs, sält, änd remäining flour up to 4 cups. ällow the mixer to “kneäd” the dough until it pulls äwäy from the sides. Run the mixer for äpproximätely 10 minutes to ällow the dough to stretch änd develop the gluten. If the dough seems too sticky äfter the first 2-3 minutes ädd än ädditionäl 1/4 cup flour. äfter 10 minutes, turn the mixer off. Cover the top with plästic, änd ällow the dough to rise until double in size, äpproximätely 60-90 minutes in ä wärm kitchen.
  4. See full recipes here
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *