Description
Soft rhubarb rolls filled with tangy rhubarb jam and topped with a sweet glaze, perfect for breakfast or dessert.
Ingredients
Scale
- 3/4 cup whole milk
- 4 tablespoons unsalted butter
- 2 1/4 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 large egg
- 3/4 teaspoon salt
- 3 1/4 cups all-purpose flour
- 3 cups sliced rhubarb
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 large egg (for egg wash)
- 1 tablespoon water or milk
- 2 tablespoons rhubarb filling
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Warm milk and butter until butter melts and mixture is warm
- Stir in yeast and sugar and let sit until bubbly
- Add egg, flour, and salt and knead into smooth dough
- Let dough rise until doubled in size
- Cook rhubarb, sugar, lemon juice, and cornstarch until thick
- Roll dough into rectangle and spread rhubarb filling
- Roll tightly and slice into 12 rolls
- Place rolls in greased pan and let rise again until puffy
- Brush with egg wash
- Bake at 350°F for 25-30 minutes until golden
- Mix glaze ingredients until smooth
- Pour glaze over warm rolls before serving
Notes
- Do not overheat milk to protect yeast activity
- Allow full rise for soft texture
- Store leftovers in refrigerator for several days
- Reheat before serving for best texture
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 260
- Sugar: 18
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 35