Description
These Delicious Rhubarb Rolls with a Sweet Lemon Glaze offer a delightful balance of tart rhubarb filling wrapped in a soft, fluffy yeast dough. Perfect for breakfast or a snack, these homemade rolls brighten your day with their fresh fruit flavor and tender texture.
Ingredients
Scale
Dough:
- 1 cup Whole Milk (Can substitute with non-dairy milk)
- 4 tablespoons Unsalted Butter (Can use margarine or plant-based butter)
- 2 teaspoons Instant Yeast (Can substitute with active dry yeast)
- 2 tablespoons Granulated Sugar
- 1 large Egg (Applesauce works as a vegan replacement)
- 1 teaspoon Salt (Cannot be effectively substituted)
- 4 cups All-Purpose Flour (A gluten-free flour blend can be used)
Filling:
- 2 cups Sliced Rhubarb (Can substitute with fresh strawberries or blueberries)
- 1/2 cup Granulated Sugar (Can reduce amount for less sweetness)
- 2 tablespoons Lemon Juice
- 2 tablespoons Cornstarch (Can be replaced with tapioca starch)
Glaze and Finishing:
- 1 cup Powdered Sugar (Can be adjusted for less sweetness)
- 2 tablespoons Lemon Juice (Experiment with other flavors if desired)
- 1 large Egg Wash (Made from 1 beaten egg and 1 tbsp water)
Instructions
- Warm the Milk and Butter: In a small saucepan, gently heat 1 cup of whole milk and 4 tablespoons of unsalted butter over medium-low heat until warm. Whisk in 2 teaspoons of instant yeast and 2 tablespoons of granulated sugar. Allow the mixture to sit for 5-10 minutes until it becomes bubbly and yeast is activated.
- Prepare the Dough: In the bowl of a stand mixer, combine the warm yeast mixture with 1 large egg, 4 cups of all-purpose flour, and 1 teaspoon of salt. Mix with the dough hook attachment on low speed for about 5 minutes until the dough is smooth and elastic.
- Let the Dough Rise: Transfer the dough to a greased bowl, cover it with plastic wrap or a damp cloth, and place it in a warm area. Let it rise for 1 to 1.5 hours or until it has doubled in size.
- Cook the Rhubarb Filling: In a saucepan, combine 2 cups of sliced rhubarb, 1/2 cup granulated sugar, 2 tablespoons lemon juice, and 2 tablespoons cornstarch. Cook over medium heat for about 10 minutes, stirring frequently until the mixture thickens. Remove from heat and let the filling cool slightly.
- Roll Out the Dough: Once the dough has risen, punch it down to release air. Roll it out on a floured surface into a large rectangle approximately 1/4 inch thick. Spread the slightly cooled rhubarb filling evenly over the dough.
- Shape the Rolls: Starting from one of the longer edges, tightly roll the dough into a log shape. Pinch the seams to seal and cut the log into 12 equal pieces. Place the rolls cut-side up in a greased baking pan, leaving a bit of space between them.
- Second Rise: Cover the baking pan with a clean cloth or plastic wrap. Let the rolls rise in a warm spot for 30-45 minutes, until they become puffy.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Optionally, brush the tops of the rolls with the prepared egg wash (1 beaten egg mixed with 1 tablespoon of water) to help them develop a golden, shiny crust.
- Bake the Rolls: Place the pan in the preheated oven and bake the rolls for 25-30 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the rolls bake, mix 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl until smooth and pourable.
- Glaze the Rolls: Once the rolls are baked and still warm, drizzle the lemon glaze evenly over the top to add a sweet and tangy finish.
- Serve and Enjoy: Serve the rhubarb rolls warm, ideally alongside a cup of coffee or tea, for a fresh and delightful treat.
Notes
- You can substitute whole milk with any plant-based milk for a dairy-free version.
- If using active dry yeast instead of instant yeast, dissolve it in warm liquid first and allow it to proof before mixing.
- For a vegan version, replace the egg with unsweetened applesauce and use plant-based butter.
- The rhubarb filling can be swapped out with other berries like strawberries or blueberries.
- Adjust sugar levels in the filling and glaze according to taste preferences for sweetness.
- Make sure the dough doesn’t rise too long during the second rise to avoid over-proofing.
- Use gluten-free flour blends to make the rolls gluten-free, but texture may vary slightly.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Rhubarb rolls, sweet rolls, yeast rolls, lemon glaze, breakfast pastry, homemade rolls, spring baking
