Guys! It’s here. Memorial Day Weekend. Summer’s grand entrance. Although it’s been summer-like temps here in the Carolina’s for quite some time now, this is when the feeling of summer is upon us. People are staying outside later. The sun is up longer. The grill is fired up. The backyard is the perfect place for parties all summer long. The pool and lake are busy. The fruit seems juicer. And, well, it is. These Strawberry Rhubarb Sweet Rolls with Lemon Glaze are summer in a baking dish.
I had never worked with Rhubarb before and my one takeaway is: why did I wait so long? Rhubarb, albeit beautiful, is inherently bitter in its raw form. But with the help of sugar and warming up in the oven, the result is soft and sweet. Therefore making it perfect for pies, tarts, rolls, etc. The green color was throwing me off. However, Tommy, one of my fav’s at the Farmers Market, informed me that the rhubarb’s color doesn’t indicate it’s ripeness like other produce. Rhubarb can be beautifully bright pink, green, and even light pink feathered into green like mine were.
Like trying anything for the first time, I was nervous. Would this be a flop? Will my family like these rolls? What business do I have making sweet rolls with RHUBARB? I’m not a baker! Will I have to test these more than twice?
No. Yes. Sorta. No. These were DEVOURED within the day. The sweetness and consistency of the rhubarb, strawberries, and sugar filling made the dough slightly more dense after baking. The addition of Lemon Glaze drizzled on top really off set the sweetness with a hint of acidity, which I think is essential. These could perfectly well be served without the glaze, even without the lemon addition for that matter. Go for it if you want all the sweet all the time. These are your rolls, baby.
Strawberry Rhubarb Sweet Rolls would be perfect for a coffee brunch, baby shower (cut them into smaller serving sizes), Father’s Day breakfast in bed, or just because. I really hope you get a chance to make these. Don’t be afraid to try new ingredients! Talk to your farmers about their produce. They know SO MUCH.
Some helpful tips:
The dough can easily be made ahead of time and frozen. This is a great idea if you’re planning a party or brunch. Just be sure to take out of the freezer a day in advance to thaw.
To “cut butter” into the flour ensures a nice texture for your dough. Here’s a great video of two different ways to cut butter into flour. If you don’t have a food processor or pastry cutter, you can use a knife to achieve the same end product. Basically, you just want the butter cubes to still be recognizable as such in your flour.
Make sure your dairy is at room temp. This also aids in desirable dough consistency.
As always, if you make this recipe and love it (or don’t!), please rate and comment below. Sharing on social would be super nice, too!
Happy Eating & Hello Summer!
Strawberry Rhubarb Sweet Rolls with Lemon Glaze
- 2 Cups Whole Wheat Flour
- 3 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 Cup Unsalted Butter room tempurature
- 3/4 Cup Whole Milk
- 1/4 Cup Sugar
- 2 Eggs
- 1 Tbsp Lemon Zest
Strawberry Rhubarb Fillin'
- 2 Cups Rhubarb finely chopped
- 1 Cup Strawberries finely chopped
- 1/4 Cup Sugar
- 1 tsp Lemon Zest
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1 Cup Confectioners Sugar
- 2 Tbsp Unsalted Butter
- 1 Tbsp Whole Milk
- 1 Tbsp Lemon Juice
- Pinch Salt
Preheat oven to 350ºF. Lightly grease a 9x13" pan.
Make the Dough
In a medium bowl, whisk together dry ingredients. Cut in 1/2 Cup Butter. Stir in milk and eggs. Mix lightly until combined. Roll out onto a floured surface (about 12" long).
Strawberry Rhubarb Fillin'
In a separate bowl, mix the strawberries and rhubarb with the lemon zest, sugar, cinnamon, and salt.
Construct the rolls
Spread the strawberry rhubarb mixture evenly onto the whole wheat roll dough. Roll dough tightly towards you. Seal at the seams. Cut dough roll into 1" sections.
Bake em' & make glaze
Place the rolls into your lightly greased pan. Bake for 40 minutes or until lightly browned.
While the rolls are baking - mix glaze ingredients together. If you wish for the glaze to be thicker, add more confectioners (powdered) sugar. If you wish for the glaze to be thinner, add more liquid.
Let rolls cool, 10 minutes, until adding glaze. Serve.