Description
Soft and fluffy rhubarb rolls filled with tangy fruit and topped with sweet glaze.
Ingredients
Scale
- 3/4 cup whole milk
- 4 tablespoons unsalted butter
- 2 1/4 teaspoons yeast
- 2 tablespoons sugar
- 1 egg
- 3/4 teaspoon salt
- 3 1/4 cups flour
- 3 cups rhubarb
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 egg (wash)
- 1 tablespoon milk
- 2 tablespoons rhubarb filling
- 1 cup powdered sugar
Instructions
- Heat milk and butter until warm
- Mix yeast and sugar and let bubble
- Add egg, flour, and salt then mix dough
- Let dough rise until doubled
- Cook rhubarb filling until thick
- Roll dough and spread filling
- Slice into rolls and place in pan
- Let rise again then brush with egg wash
- Bake at 350F for 25 minutes
- Mix glaze and pour over warm rolls
Notes
- Use fresh rhubarb for best flavor
- Do not overheat milk
- Store in fridge and reheat before serving
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 18
- Sodium: 210
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
- Cholesterol: 45