Yesterday, I celebrated my 49th birthday!
Yippee! I’m one step closer to the big 50!
Okay-so I’m not exactly over the moon happy about THAT
Directions for dough:
Combine milk and butter in a glass measuring cup (or a microwave-safe bowl.) Microwave for 1 min. Remove and stir. Repeat for 20 seconds, or until butter is melted and milk is warm to the touch. (Not hot!!). Combine flour (3 cups), sugar and salt, in a large mixing bowl.Pour contents of yeast packet into bowl of stand mixer. Add milk mixture, and stir until combined.
Add flour mixture and egg. Using dough hook attachment-begin mixing on low speed until combined-and then medium speed for 1 minute. If dough sticks to the side of bowl-add remaining 1/4 cup of flour. Mix on medium speed for 5 min. Cover dough and let sit for 10 minutes. Meanwhile, prepare filling.
Directions for filling:
Add strawberries and lemon juice to a small saucepan over medium heat. Cook for about 3 minutes, stirring constantly. Add sugar, cornstarch and zest. Cook for another 2-3 minutes, until thickened. Set aside and let cool completely!!
Prepare surface for rolling dough with flour. Lay dough onto floured surface and roll into 15″x10″ rectangle. Spread strawberry mixture over dough evenly.Beginning at the long end (15′) tightly roll dough-pinching ends at the seam.Cut dough into 12 rolls. Place in a greased 9×13 pan and cover. Allow to rise in a warm location for 1 hour.
Bake in oven for 20-25 minutes, or until golden brown.
Meanwhile, prepare glaze.
Directions for glaze: Combine powdered sugar, lemon juice and zest in a small mixing bowl. Whisk until smooth.
Remove rolls from oven and allow to cool. Pour the glaze over rolls and serve.