This post may contain affiliate links. Please read our disclosure policy.
These strawberry rolls are not just any regular rolls. They are spring and summer and fall and a burst of flavor in your mouth. They are the softest rolls you will ever make, because this recipe is tried and tested and perfected over generations. My grandmother has been making these rolls for as long as I remember, but usually with a cinnamon filling.
This season, when the first strawberries started coming to the market, I ended up using leftover strawberry filling from another project for these rolls. And almost wacked myself for not trying this before. There is something so fresh about using fruits in dessert right? It’s sweet, tart and makes you imagine picnics and rainbows.
These rolls are perfect for kids, but I adultified them by adding a dash of rum to the glaze. If you are making these for kids, just omit the rum. Making these rolls will be a little bit of a messy affair, with strawberry filling fighting to ooze out of everywhere, but it’s worth a little patience.
You can use the dough recipe for other kinds of rolls easily, and halve or double it as required with minor adjustments to the amount of yeast used.
- 3 ounces sugar
- 1/2 teaspoon salt
- 3/8 cups butter
- 18 ounces all purpose flour
- 2 teaspoons yeast
- 1 1/2 cups whole milk
- 1 1/2 cups finely chopped strawberries
- 1/3 cup sugar
- 1 1/2 tablespoons corn starch
- 3/4 cup Powdered Sugar
- 1-2 tablespoons Warm Milk
- 1 tablespoon Dark Rum
- Use an electric mixer with a paddle attachment to cream together sugar, salt and butter for a minute or two.
- Add the flour, yeast and milk and mix on low speed till the dough comes together and forms a ball. Switch to a dough hook or knead by hand till the dough is smooth and supple. This should take 7-8 minutes in the mixer, or 10 minutes by hand.
- Place the dough in a lightly oiled bowl, and cover and set aside in a warm spot to rise.
- While the dough is rising, make the strawberry filling. Add strawberries to a pan and cook on low heat for a few minutes till they break down. Add sugar to the pan. While this cooks, whisk together cornflour and 1/8 cup water and add it to the pan. Keep stirring till the strawberry filling thickens up. Cool completely and chill for a while till ready to use.
- Once the dough has doubled in size, punch it down lightly.
- Sprinkle the cooking space with a little bit of flour and start rolling out the dough into a rectangle approximately 14 inches by 12 inches.
- Spread the strawberry filling all over the dough while leaving a 1 inch border.
- Start rolling the dough tightly like a cigar from one end, being careful not to spill out a lot of filling. Once you reach the end, pinch together all the sides so that the filling stays inside.
- Line a baking sheet or pan with parchment paper, and spray it lightly with oil.
- Cut the log into rolls and place them on the pan. I was able to get 12 rolls out of this recipe.
- Cover and let the rolls rise for 15-20 minutes. While the rolls are rising, preheat the oven to 350 degrees.
- Once the rolls have risen, place them in the oven and bake for 35-40 minutes till slightly golden brown from top. Remove the rolls from the oven, and let them sit in the pan for 10-15 minutes.
- To make the glaze, mix together rum and milk, and add it slowly to the powdered sugar till it’s smooth and thick.
- Streak the glaze all over the buns while they are still warm, and serve.
- Unglazed rolls can also be frozen.