Tart rhubarb filling in a sweet yeasted roll, with a pink rhubarb glaze on top; these rhubarb rolls are a delight.
For the dough:
4Tablespoonsunsalted butter, cubed
2 1/4teaspoonsinstant yeast(1 packet); can also use active dry yeast
3 1/4cupall-purpose flour
For the rhubarb filling:
3cupssliced rhubarb(about 1/2 inch slices)
1Tablespoonwater or milk
For the glaze:
2Tablespoonsrhubarb filling(from above)
1cuppowdered (confectioner's) sugar
1-2Tablespoonslemon juice(as needed)
For the dough:
In a microwave-safe container (I use a pyrex measuring cup) heat the milk and butter together until the butter just melts and the milk is warm to the touch (but not hot - about 100-110 degrees F). Whisk together to incorporate the butter.
Stir in the yeast and sugar. Let sit for about 5 minutes - the mixture should start to bubble a bit, which means the yeast is alive.
Beat the egg in a small bowl, then add it to the bowl of a stand mixer fitted with the dough hook. Add the milk/yeast mixture, the flour, and the salt. Beat with the dough hook, first on low speed to incorporate and then on medium speed for about 5 minutes. The dough should be smooth and soft, elastic, and easy to form into a ball.
Form the dough into a ball and place in the bottom of the mixing bowl. Cover with plastic wrap and let sit in a warm place (I just put it on top of my oven) until doubled, about 1 - 1.5 hours. Make the filling while the dough rises.
For the filling:
Combine sliced rhubarb, sugar, lemon juice, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the rhubarb completely breaks down and the mixture turns into a jam-like consistency, about 10 minutes. You may have to crush some pieces of rhubarb with your spoon.
Set filling aside to cool while the dough finishes its rise. Once cooled, measure out 1 cup of the filling, and reserve the remainder for the glaze and/or another use (you will have more than you need).
Turn out the risen dough onto a lightly floured counter or surface. Roll it out to about an 18x12 inch rectangle (it will probably be more oval than rectangle and that's ok). Spread 1 cup of the rhubarb filling over the dough, leaving a 1 inch border around the edges.
Starting with the long edge furthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled with seam down. Filling will escape and it will get a little messy, but that's ok.
Cut into 12 even rolls with a bench scraper or sharp knife, and place evenly, cut side up (aka messy filling side down) in a greased 9x13 inch pan. Cover loosely with plastic wrap and allow to rise at room temperature until slightly risen and puffy, about 30-45 minutes.
Preheat your oven to 350 degrees F. Beat the remaining egg with 1 tablespoon water or milk. When the rolls are risen, brush the egg wash evenly over them.
Bake the rolls for 25-30 minutes, until golden brown and bubbling.
Meanwhile, make your glaze by whisking together 2 tbsp rhubarb filling, 1 cup powdered sugar, and enough lemon juice to make the glaze pourable (1-2 tbsp should do it).
Pour glaze over warm rolls. Serve with coffee and good friends.
Dough recipe adapted from the lovely Joy the Baker.These rhubarb rolls will keep, covered in the fridge, for a few days. Simply reheat individually in the microwave for 20-30 seconds to serve. You can also freeze the baked and glazed rolls in an airtight container, then defrost overnight in the fridge or on the counter for a couple hours before heating and serving.
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