Light and fluffy yeast rolls stuffed with a swirl of homemade strawberry filling. Served with a side of fresh basil cream, these sweet rolls are perfect for a summer brunch or picnic.
I’m currently writing this looking outside at a gloomy, grey day and wondering if summer will ever arrive.
I suppose I can’t complain, though. Victoria has had some pretty gorgeous days over the last month or so while the rest of Canada (the east coast, specifically) has suffered freak snowstorms. So really, I should just shut up and be happy with my warm overcast west coast weather. At least I’m not donning mittens and a snowsuit, right?
But I can’t. While I’m not a huge fan of summer as a season, I do miss the constant sunshine, cruising the island with the windows down and music blaring, and, of course, summer picnics. All the delicious, bite-sized food! Despite not doing them very often, picnic lunches are one of favorite summer activities. I enjoy spending time on a laid-back Saturday afternoon in the park or at the beach with my friends and family, and I really dig the picnic nibbles.
Dips and spreads ladled over hearty crackers; summer berries and stone fruit plucked straight from the bowl or dipped in fresh whipped cream; soft sandwiches bursting with savoury meat and veggies; a smorgasbord of crunchy salads; canisters of tangy lemonade of the kid and adult variety; and enough little sweets to keep you going well past twilight.
If I were to bring the sweets to our next picnic, these strawberry rolls would be the first thing I make. They scream summertime to me. Fresh strawberries are simmered with some natural cane sugar to make a super sweet filling, and then rolled up inside a soft and fluffy yeast dough and baked until golden brown. Topped with a little basil-infused whipped cream, these rolls are strawberry shortcake’s long lost, adventurous cousin. They’re simply divine!
Don’t fear baking with yeast. I assure you that nothing could be easier. These strawberry rolls are a good starting point for yeast baking because they only require a single rise. I don’t agree with sweet rolls needing more than one rise; it’s unnecessary and tests too much of my patience. This recipe proves that you can get super light rolls without spending hours proofing your dough. Single-rise strawberry rolls FTW!
The only thing you really need to watch when baking with yeast is that the liquid you activate the yeast it isn’t too hot. If the liquid is too hot, you’ll kill your yeast. Keep it around 115 F and you and your rolls will be golden.
Make these strawberry rolls for your next brunch, summer picnic, or simply to bring a little sunshine back into your morning. I promise you’ll love them!
I would like to shamelessly plug that this recipe is part of a #CDNFoodCreatives collaboration. This month, I opened up the group to all of the Food Bloggers of Canada members and got an amazing response. We went from a small group of about one dozen to seventy members in a matter of two short weeks! I’m so excited to collaborate with these wonderful and talented ladies and gents and to share their recipes with you. To kick things off, I decided to host this month and gave them the theme of fresh strawberries. You can find all of their delectable treats below the recipe.
If you make my Strawberry Rolls with Basil Cream recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
Strawberry Filling Ingredients 1½ cups chopped strawberries, heaped Sweet Roll Dough Ingredients 2½ cups unbleached all-purpose flour Basil Cream Ingredients 1 cup whipping cream Filling Instructions: Dough Instructions: Assembly Instructions: Cream Instructions: The basil is measured before chopping.
How do you make Strawberry Rolls with Basil Cream
¼ cup raw cane sugar
½ tbsp arrowroot powder
1 tbsp water
¾ tsp salt
40g unsalted butter, melted
2 tbsp raw or unpasteurized honey
½ cup water
¼ cup milk (I used 1%)
2¼ tsp active dry yeast
1 egg, room temperature
55g cream cheese, softened
2 tbsp agave nectar (or unpasteurized honey)
¼ tsp pure vanilla extract
½ cup basil, finely chopped*
A good environment for your rolls to rise in is your oven. Preheat the oven to 200 F (95 C) while you are making the dough, and then turn it off. Place your covered rolls in the warm oven to rise.
These rolls are best served the day they are made, but they will keep covered at room temperature for up to 3 days.
Try out our Strawberry Rolls with Basil Cream recipe and post your results below in the comments…
Strawberry Filling Ingredients
1½ cups chopped strawberries, heaped
Sweet Roll Dough Ingredients
2½ cups unbleached all-purpose flour
Basil Cream Ingredients
1 cup whipping cream
The basil is measured before chopping.