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Thu, May 15 2014 post by Amber From dessertnowdinnerlater

Lemon Strawberry Sweet Rolls

Hi friends! It's me, Amber, from Dessert Now, Dinner Later! I hope you are a fan of strawberries, because I am sharing another delicious strawberry dessert made with Rhodes bread! I ...

Lemon Strawberry Sweet Rolls!  Delisious and easy with Rhodes Rolls!

Hi friends! It's me, Amber, from Dessert Now, Dinner Later! I hope you are a fan of strawberries, because I am sharing another delicious strawberry dessert made with Rhodes bread! I also kind of have a citrus addiction, so I tend to add citrus to several of my desserts and even some dinners as well. My life would not be the same without those tangy citrus fruits! LOVE them!

 

 

Lemon Strawberry Sweet Rolls.  Use Rhodes Rolls and they taste homemade!

Today's recipe uses lemon curd, which I could eat with a spoon, and fresh, diced strawberries. The combination of the two creates these fabulous Lemon Strawberry Sweet Rolls, that your kids will fight over. My cute son even told me that these were the best things he has eaten in a long time, and he eats a lot of treats that I bake for my blog. So hopefully you are as excited about trying these as I am about sharing them!

 


Gather your ingredients. You only need a few things: 18 Rhodes rolls, thawed, but still cold. You can alternately use 1 loaf of Rhodes white bread, thawed. You will also need 1 cup lemon curd (homemade or store-bought is fine), 1/2 pound strawberries diced, 1 Tbsp cornstarch and 1/2 Tbsp sugar.

Lemon Strawberry Sweet Rolls!

 

 

Stack and press the edges of the rolls together, 3 rolls wide by 6 rolls long.

Lemon Strawberry Sweet Rolls

 

 

Then, using a rolling pin, roll dough together to form a large rectangle, pinching the seams as necessary. It doesn't have to have perfect edges.

Lemon Strawberry Sweet Rolls 

 

Spread the lemon curd over 3/4 of the rectangle leaving the bottom edge bare to seal the roll together.

Lemon Strawberry Sweet Rolls.

 

 

Combine 1 Tbsp cornstarch with 1/2 Tbsp sugar. Toss the strawberries in the cornstarch/sugar mixture and sprinkle them on top of the lemon curd. If you do this step too early, the strawberries will start to release their juices and it'll make it harder to roll the dough.

Yummy!  Lemon Strawberry Sweet Rolls!  Made with Rhodes Rolls.

 

 

Roll the dough from the top, down towards the bare bottom seam, tucking the strawberries and lemon curd inside as you go. Pinch the seam as best you can and keep the seam on the bottom/tucked underneath. Using floss, cut the rolls 1 1/2-inches thick by criss-crossing the floss and pulling until it cuts through. It might get a little messy, but try your best to keep the liquid inside the roll.

Lemon Strawberry Sweet Rolls made with Rhodes Rolls!

 

 

Place the rolls fairly close together on a baking sheet lined with a silicone baking mat. Keep the seams tucked inside, touching the rolls next to it, to keep them from unraveling. Cover the rolls with greased plastic wrap and allow them to rise one hour or until puffy, like these:

YUM!  Lemon Strawberry Sweet Rolls!  Try these for book club!

 

 

Bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown on top and the dough in the centers of the rolls is baked. Make a quick glaze of 1 Tbsp melted butter, 1 cup powdered sugar and 1 1/2 Tbsp lemon juice (1/2 lemon); mix until smooth and then spread the glaze over the warm (not hot) rolls. Enjoy!

Rhodes Lemon Strawberry Sweet Rolls!

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Lemon Strawberry Sweet Rolls

Servings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min

Lemon Strawberry Sweet Rolls
4.8 / 5  (4 votes, 3 reviews )

Ingredients

For the Rolls:
18 Rhodes Rolls, thawed but still cold
1 cup lemon curd
½ pound fresh strawberries, diced
1 Tbsp cornstarch
½ Tbsp sugar
For the Glaze:
1 Tbsp butter, melted
1 cup powdered sugar
1 ½ Tbsp lemon juice (1/2 lemon)

Instructions

Stack and press the edges of the rolls together, 3 rolls wide by 6 rolls long.
Then, using a rolling pin, roll dough together to form a large rectangle, pinching the seams as necessary.  It doesn't have to have perfect edges.
Spread the lemon curd over 3/4 of the rectangle leaving the bottom edge bare to seal the roll together.
Combine 1 tablespoon cornstarch with 1/2 Tbsp sugar.  Toss the strawberries in the cornstarch/sugar mixture and sprinkle them on top of the lemon curd.  If you do this step too early, the strawberries will start to release their juices and it'll make it harder to roll the dough.
Roll the dough from the top, down towards the bare bottom seam, tucking the strawberries and lemon curd inside as you go.  Pinch the seam as best you can and keep the seam on the bottom/tucked underneath.  Using floss, cut the rolls 1 1/2-inches thick by criss-crossing the floss and pulling until it cuts through.  It might get a little messy, but try your best to keep the liquid inside the roll. 
Place the rolls fairly close together on a baking sheet lined with a silicone baking mat.  Keep the seams tucked inside, touching the rolls next to it, to keep them from unraveling.  Cover the rolls with greased plastic wrap and allow them to rise one hour or until puffy.
Bake at 350 degrees F for 20 to 25 minutes or until golden brown on top and the dough in the centers of the rolls is baked.  Make a quick glaze of 1 tablespoon melted butter, 1 cup powdered sugar and 1 1/2 tablespoon lemon juice (1/2 lemon); mix until smooth and then spread the glaze over the warm (not hot) rolls.  Enjoy!

3 Comments

Angelica said on Oct 28, 2014
Is there anything I can use in place of Rhodes? Are they yeast rolls?
Momo said on Mar 24, 2015
we don't have Rhodes bread or rolls where I live.. I'll have to make it on my own.. Can u tell me how to make this dough?
Sarah T said on Apr 13, 2016
The flavors are lovely, but the strawberries create so much liquid that it's a crazy soggy mess in the bottom of the pan. Not sure what, but seems like something needs done differently with the fresh strawberries?
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