Strawberry Nutella Sweet Rolls
Inspired from Butternut Bakery’s cinnamon roll recipe
Dough:
4 ½ - 5 cups of all purpose flour
⅓ cup of sugar (75 grams)
4 ½ t of instant yeast
1 t salt
1 ½ cups of water (355 grams)
6 T butter (85 grams)
1 large egg
Filling:
1 large container of strawberries
1/2 - 1 cup of Nutella
Instructions:
In a mixing bowl, combine 2 cups of flour, sugar, yeast, and salt.
In a heat safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave until warm to the touch but not hot. The butter will not be melted completely.
Pour the dry ingredients with the egg and mix with a wooden spoon.
Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.
Add in ½ cup of flour and mix again. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon aside and use your hands to mix and knead the dough.
It will be sticky, so add another ¼ cup of flour and continue to mix and knead by hand. It should turn into a smooth mass that’s soft and tacky.
With a clean finger, press into the dough. If your finger is sticking, add another ¼ cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 mins.
When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
Place the dough on a lightly floured surface and roll into a rough rectangle shape. Add desired fillings, and using a pizza cutter, cut long vertical strips.
Roll strips one by one and place into a sheet pan.
Place into a warm spot to rise for 1 hour.
Preheat the oven to 350 F and bake for 20-30 mins until lightly golden on the top.
Icing:
2 cups of powdered sugar
4 tablespoons of butter (melted)
1 ½ - 2 cups of cream (or more) to consistency