Ingredients
Scale
- 1 cup (250g) warm milk (110F)
- 2-1/4 teaspoons (10g) active dry yeast
- 1/3 cup (80g) granulated sugar
- 3 large eggs, lightly beaten
- 1-1/2 teaspoons (10g) kosher salt
- 4-1/2 cups (600g) all-purpose flour (spooned and leveled)
- 2 tablespoons (30g) unsalted butter, softened
- 1-1/2 cups fresh or frozen rhubarb, diced into 1/4-inch cubes
- 1-1/2 cups fresh or frozen strawberries, diced into 1/4-inch cubes
- 1/4 cup strawberry jam
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons 2% or skim milk
Instructions
- In a stand mixer bowl or large bowl, mix warm milk and yeast. Let it sit for 5 minutes until foamy.
- Combine sugar, eggs, and salt into the yeast mixture and mix until smooth. Gradually add 4 cups of flour and mix until the dough pulls away from the bowl, about 2 minutes.
- Incorporate softened butter into the dough until fully combined.
- If using a stand mixer, knead the dough on low for 5-7 minutes. For hand kneading, transfer to a floured surface and knead for about 10 minutes.
- Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm place until doubled, about 1 to 1-1/2 hours.
Notes
Ensure the milk is warm (about 110F) for proper yeast activation.
Knead the dough well; it should become stretchy and elastic for the best texture.
Adjust the flour slowly if the dough is too wet while mixing.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.