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
1 egg white
1 tsp milk
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.
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|
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.