Strawberry Sweet Rolls

(Courtesy of averiecooks.com)

Ingredients:
1 large egg
2 1/4 c. all-purpose flour 
3 Tbsp. granulated sugar
3 Tbsp. canola or vegetable oil
2 1/4 tsp. instant dry yeast 
Pinch salt, optional and to taste
1/2 c. milk
2 Tbsp. unsalted butter, room temperature
3/4 c. strawberry preserves or jam
3 oz. cream cheese, softened
1/3 c. granulated sugar
2-3 Tbsp. unsalted butter, softened
1 tsp. vanilla extract

Directions:
For the dough, to the bowl of a stand mixer fitted with a paddle attachment (or make and knead by hand using a large mixing bowl; plan to knead for about 10 minutes), combine all-purpose flour, 3 Tbsp. granulated sugar, oil, yeast and salt; set aside.  

Add milk to glass measuring cup and warm to temperature required for the yeast (on the package), about 45 seconds on high power in the microwave.

Pour the milk over the dry ingredients in the mixing bowl and knead on low speed for about 7 minutes (10 minutes by hand).

If after 5 minutes the dough is very sticky, add an additional 1/4 c. flour (1 Tbsp. at a time) until the dough clears the side of the bowl, but sticking to the bottom is ok.  The more flour you add, the more dense the rolls will be.  If kneading by hand, you will most likely need more flour than if using a mixer.  


After kneading, turn the dough out into a large, greased bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.  

After the dough is doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes.

For the filling, spray a 9 or 10 inch pie place or similar sized baking dish with cooking spray; set aside.

With a rolling pin, roll dough into approximately an 18x12 inch rectangle.  Add the butter and spread evenly over the surface.  Add the jelly and spread evenly, leaving a small margin near the edges.

Starting with the long side, roll to form a tight cylinder.  Slice the cylinder into 8-10 evenly sized pieces.  Jelly will escape out- just push it back in when you can.  Arrange the rolls in the prepared dish.  Cover with plastic wrap.  Allow the rolls to rise in warm, draft-free place for 60-75 minutes.  (You can refrigerate up to 18 hours prior to allowing to rise for 60-75 minutes if you want).

Preheat oven to 350 degrees for 25-30 minutes, or until lightly golden brown on the top and cooked through.  If you notice the rolls are becoming darker before the centers are cooking, cover with foil for the second half of baking.

While rolls bake, make cream cheese glaze by combining cream cheese, 1/3 c. granulated sugar, unsalted butter and vanilla extract in a small bowl, beating until smooth.  

After baking, generously drizzle glaze over the warm rolls.  Serve immediately.  Rolls are best eaten fresh but will keep in an airtight container at room temperature or in the refrigerator for up to 4 days.  Reheat leftovers for a few seconds prior to serving.