Strawberry Bread Rolls: A Beginner's Guide to Fluffy, Sweet Perfection
Soft, fluffy, and filled with fresh strawberries, these bread rolls are the perfect balance between bread and pastry. Ideal for beginners, this recipe creates golden, bakery-style rolls with a sweet glaze that will impress at breakfast or dessert.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Pan (9x13-inch)
Ingrédients
Dough
- 3 1/2 cups all-purpose flour plus extra for dusting
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast 1 packet
- 1 tsp salt
- 1 cup whole milk warmed to 110°F
- 1/4 cup unsalted butter melted
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest optional
Strawberry Filling
- 2 cups fresh strawberries diced small
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Prepare strawberry filling: dice strawberries and mix with sugar, cornstarch, and lemon juice. Let sit 15–20 minutes, then cook until slightly thickened. Cool completely.
- Warm milk and proof yeast with a pinch of sugar until foamy.
- Mix butter, eggs, vanilla, sugar, lemon zest, and salt into yeast mixture. Gradually add flour until dough forms.
- Knead dough 8–10 minutes until smooth and elastic. Place in greased bowl, cover, and rise 1–1.5 hours until doubled.
- Punch down dough and roll into a 12×16-inch rectangle. Spread cooled filling evenly, roll tightly, and cut into 12 rolls.
- Arrange in greased 9×13-inch pan, cover, and let rise 30–45 minutes until puffy.
- Bake at 350°F (175°C) for 25–30 minutes until golden brown. Cool 10 minutes.
- Whisk powdered sugar, milk, and vanilla into a glaze. Drizzle over warm rolls before serving.
Notes
These rolls stay fresh 2–3 days in an airtight container. Freeze shaped unbaked rolls for later baking. Try variations with blueberries or cream cheese filling.
