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|Skill: Intermediate||Prep Time: 30||Bake Time: 20||Servings: 12|
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)
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!