November 19, 2010

Strawberry Sweet Rolls

Prep: 25 minutes
Rise: 30 minutes
Bake: 25 minutes
Oven: 375F
Makes: 12 rolls

1 C. boiling water
1/2 C. dried strawberries
1/2 C. coarsely chopped pecans
1/3 C. strawberry preserves
1/3 C. packed brown sugar
2 Tbsp. butter
1 Tbsp. light color corn syrup
12 frozen white roll dough (16oz pkg). thawed

    In a small bowl pour the boiling water over the dried strawberries; let stand for 5 minutes. Drain. Coarsely snip the strawberries. In the small bowl combine snipped strawberries, 1/4 cup of the pecans, and the strawberry preserves.
    In a small saucepan combine brown sugar, butter, and corn syrup. Heat and stir over medium heat until combined. Spread in a 9x1 1/2-inch round baking pan. Sprinkle with remaining 1/4 cup pecans. Set aside.
    On a lightly floured surface, roll each thawed roll to a 4-inch circle. Place about 1 rounded teaspoon of the strawberry mixture in center of each dough circle; pull edges to center and pinch to seal, shaping each into a round ball. Place balls, seams sides up, in prepared pan. Cover and let rise in a warm place until rolls are nearly double in size ( 30 to 45 minutes).
   Preheat oven to 375F. Bake in preheated oven about 25 minutes or until golden. Carefully invert onto serving plate. Let stand for 15 minutes before serving.

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