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| Your Strawberry Rolls should be golden brown, or the center rolls will be gooier than you would like. |
“I run a non-profit Bed and Breakfast,” I answer when asked what I do in Montana. The response is always, “Really? That’s so cool!” Then the interviewer thinks about it for a moment and understands - I get a lot of company. Feeding people is part of my love language. Showing them awesome things is another part. So, they come to Montana, I give them a bed and food, and we take big adventures! There is no time for a sit-down breakfast. I prepare most of it ahead, put it all on the table and give instructions to help yourself when it’s convenient. This allows everyone time to get ready, get fed, and get out the door early! We have to go early. Montana is a big state!
Strawberry Rolls
Classic White Bread (Bread Machine Recipe)
12 Ounces warm water
1 ¾ tsp Salt
2 Tbsp butter or margarine
4 Cups Flour
2 Tbsp Dry Milk
2 Tbsp Sugar (More if desired)
2 ¼ tsp Active Dry Yeast
Select the dough setting on the bread machine. When dough is ready, roll out to 12 x 18 inches. Cover with filling as directed below.
Strawberry Roll Filling
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| Purchased at the Chef Store. |
This is where this recipe gets messy, but it’s so worth it!1 Can Strawberry Pie Filling (I purchase this tube of filling and use half for one recipe. The remainder can be frozen for later use or used on a second batch if you are baking for a crowd!)
2 Tbs White Sugar
1 tsp Cinnamon
Spread strawberry filling evenly over dough. Combine cinnamon and sugar and sprinkle as desired over the filling. (This step can be omitted without ruining the rolls!)
Roll into a long tube and cut into twelve to fifteen 1-1 ½ inch slices using string or dental floss to avoid smashing your rolls. Slide the floss under the dough, crisscross the floss above and pull. Voila! Place in a greased 9x13 inch baking pan. These rolls are gooey or to work with than my cinnamon rolls. They may require a little patience and reshaping when you put them in the pan.
Let rise for one hour. Bake for 25-30 minutes at 350°. They will take a little longer due to the gooey filling. Cool and frost with your favorite white frosting. I like this one.
Lemon Cream Cheese Glaze
3 oz. Cream Cheese
2 Tbsp Milk
Lemon Juice and/or Lemon extract to taste
Powdered sugar
Sorry folks, I cook until the voices of my ancestors whisper, “That is enough, my child.” You may want to experiment with ingredient amounts.
Blend together the cream cheese, and milk. Add powdered sugar until you get a desired consistency. Hint: If you frost the rolls while they are warm, you’ll want a thicker frosting. Add lemon flavorings until you have just a hint of the citrusy goodness. You may need to add more powdered sugar if using lemon juice.
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Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!
Happy Running!
- Carol aka Running Granny Green
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