I’M LEAVING FOR ITALY TOMORROW AHHHHHHHHHHHHHHHHHHH (We’ll just pause here while the excessive excited screaming continues for… a super long time)
I know. I’m so excited and grateful that functioning like a normal human being has become
kind of impossible. And a bug just flew full-force into the window, and I may or may not have squeaked. That was frightening.
If anyone missed the story of why I will be going to Italy tomorrow, you can catch up by giving this post a read!
I’m finally going!!!!! I promise I will take pictures of everything I eat (and everything I see) and give a full update when I get back, but for now this will be my last post for the next two weeks. If you really start to miss me I have a whole page dedicated to recipes I’ve posted called the recipe index! *coughcough*
Anyway, since it’s a time of celebration, we’re ditching healthy for a split sec to make some chocolate strawberry sweet rolls. You gotta indulge from time to time, my friends! And what better reason than Italy. 🙂
Think of a melty, chocolate-covered, strawberry wrapped in warm, chewy, dough and drizzled with a sweet, vanilla glaze. And that’s how you use adjectives.
I made this recipe on Mother’s Day, which is another great reason to celebrate I might add. Love you, Mommy!
It’s very similar to my blueberry sweet rolls, and you can find the low-down on how to use yeast in that post if you’re curious.
If you’re already a yeast expert, LET’S GET STARTED, HONEY!
If you enjoyed this post please share it with your friends and family. To receive posts directly in your email, you can press the gray follow button on the left side of the screen. Thanks for reading and buon appetito!
Chocolate Strawberry Sweet Rolls
(Adapted from Sally’s Baking Addiction)
- 2 and 3/4 cup all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package active dry yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup almond milk (cow’s milk is fine)
- 2 and 1/2 Tablespoons unsalted vegan butter (unsalted butter is fine)
- 1 large egg
- 1 cups sliced strawberries, fresh or frozen
- 2 tbsp. granulated sugar
- 1 teaspoon cornstarch
- 1/2 c. mini chocolate chips
- 1 cup powdered sugar (or more)
- 1-2 Tablespoons almond milk
- ½ tsp. vanilla extract
- Make the filling first: Combine the strawberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough. Don’t add the chocolate chips yet!
- Make the dough: Heat the water, almond milk, and vegan butter together in the microwave until the butter is melted. When mixture is bathwater temperature, sprinkle yeast on top and let proof for 10 minutes.
- Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, and salt together until evenly dispersed. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used vegetable oil) and let rest for about 10 minutes. Mix the chocolate chips into the filling at this point.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Pour the filling on top and gently spread them to cover the dough surface. Roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan or square pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 1 hour. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise. Do not refrigerate the rolls at any point during or after rising.
- After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.
- Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar. If you’d like it thinner, add more milk. Pour over sweet rolls.