Description
As a passionate home cook, I find joy in creating recipes that not only tantalize the taste buds but also tell a story. One sunny afternoon, while rummaging through my garden, I stumbled upon a delightful combination of strawberries and rhubarb, both bursting with flavor. The idea of pairing these two fruits with a hint of fresh basil sparked my imagination. I could almost hear the sweet melody of summer in my kitchen as I envisioned the creation of my Strawberry Rhubarb Basil Jam Rolls.
Ingredients
Scale
- Sweet Roll Dough:
- 2 packages dry instant yeast
- 1 cup whole milk
- 2/3 cup granulated sugar
- 2 eggs, room temperature
- 1/2 cup butter, room temperature
- 4 ½ – 4 ¾ cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp cinnamon
- Strawberry Rhubarb Basil Jam:
- 1 ½ cups strawberries, sliced
- 1 ½ cups rhubarb, sliced
- 1 tbsp lemon juice
- ½ cup brown sugar
- 1–2 tbsp fresh basil, finely chopped
- Filling:
- 1 cup strawberry rhubarb basil jam
- ½ cup butter
- ¾ cup granulated sugar
- 1 tsp lemon zest
- ½ tsp cinnamon
- 1 tbsp flour
- Vanilla Bean Glaze:
- 2 cups icing sugar
- 1 tsp vanilla bean paste
- ¼ cup milk (plus more if needed)
Instructions
- Prepare the dough by combining yeast with sugar and warm milk, letting it sit until frothy.
- Make the Strawberry Rhubarb Basil Jam by cooking the fruits with lemon juice and sugars until thickened.
- Assemble the rolls by rolling out the dough, spreading the filling, and adding the jam before rolling it up.
- Bake the rolls in a preheated oven until golden brown and puffed.
Notes
- Ensure ingredients are at room temperature for better mixing.
- Check yeast freshness for optimal rise.
- Allow dough to rise in a warm, draft-free area.
- Store leftover jam in an airtight container in the fridge.
- Adjust glaze consistency with milk as needed.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250-300
- Sugar: 10-12 grams
- Fat: 10-12 grams
- Carbohydrates: 38-40 grams
- Fiber: 1-2 grams
- Protein: 4-5 grams