Perfect Mother's Day Brunch Treat: Strawberry Sweet Rolls Served in Kentucky Pottery



Can you believe Mother's Day is a little over a week away? April has disappeared! What really surprises me is that I will celebrate my 7th Mother's Day this year. Where does the time go? I look back at that first May, just two months after my oldest gal was born and remember wondering what had I gotten myself into and how do I really celebrate Mother's Day now that I'm a mom? Do I take the time to kick up my feet and enjoy the day or do I use it as time to take care of my mom. To show her my understanding and appreciation for all of her love and devotion? Or, how about I do all those things and spend time celebrating with other moms, treating ourselves to some girlfriend time!

So this year that is just what we are doing---hosting a Mother's Day brunch! I get to cook up some special dishes like these Strawberry Sweet Rolls, and share with girlfriends dear to my heart. And, since my mom reads this blog, I'll not update on her special surprise.

Strawberry Sweet Rolls

2 cups milk
1/2 cup canola oil
1/2 cup honey
2 1/4 tsp Active Dry Yeast
2 cups all purpose flour
2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp salt
1/4 cup brown sugar
1 tsp cinnamon
2 cups diced fresh strawberries

Glaze
1 egg white
1 tsp milk

Directions:
In a large stock pot heat milk, oil, honey and stir. Allow to come to a slight boil and turn off heat to prevent scalding. Let cool for about 20 minutes and then add yeast to mixture. Slowly mix together adding flour 1 cup at a time (3 1/2 cups total) until it looks very sticky. Cover with damp towel and place it in a draft free area to allow it to rise- 1 hour.

Stir in 1/2 cup flour, baking powder, soda, salt, brown sugar and cinnamon and combine. Lightly flour surface. Slightly flatten dough and knead dough it for about 1 minute. Pinch off golf ball size pieces and add small amount of strawberries to center and carefully tuck into a roll. Place in greased pan and let rise in a warm place for at least 30 minutes.





Preheat oven to 375 degrees. Whisk together egg white and milk in small bowl. Before ready to bake, brush glaze over rolls. Bake for 20 minutes or until golden brown on top.



 Let cool and then add easy icing, milk and powder sugar mixture. Slice and serve! Even good re-heated the next day. Hmm...I speak from experience as this was our Easter breakfast. I'd never be able to get these together on such a crazy morning.



Now that you know all about the rolls it's time to scroll back up and look at the dish. I am now the proud owner of a beautiful "Spoon Bread Baker" dish from Tater Knob Pottery and Farm in Berea, KY.







Spoon Bread Baker

 Remember Snug Hollow, my new favorite getaway location? When my husband and I visited back in December we fell in love with the pottery that Barb served all of her delicious meals on. The pottery came from a local artist just right up the road from her Inn. We weren't able to visit then but some girlfriends and I had a weekend away recently so we made sure to pay a visit to Tater Knob Pottery! WOW- we were in pottery heaven! The time and love put into each piece is breathtaking. There isn't a single piece that's the same. You can check out their work online and even order by calling but, if you are around the Eastern Mountains of Kentucky, you need to pay a visit to Sarah and Jeff to get the real feel for their work. When we visited Sarah she even took the time to throw some clay and show off their new wood burning kiln.

Here's some of the other pieces I purchased. This cute pitcher and four of these juice cups. My girls think act like their drinking out of fine china when they get their milk or juice served to them in these cups.