Roasted Rhubarb Sweet Rolls
Roasting your rhubarb for sauces or fillings gives the rhubarb a wonderful texture and improves the flavour over a rhubarb sauce cooked on the stove top.
By roasting the rhubarb, the pieces retain their shape instead of turning to mush.
These sweet rolls are moist and bursting with flavour. The addition of the leftover rhubarb syrup in the glaze adds a natural pink hue and flavouring.
Roasted Rhubarb Filling
- 8 cups diced rhubarb (about 1/2 inch dice)
- 1 cup sugar
Sweet Roll Yeast Dough:
- 1 1/2 cups warm water
- 2 tablespoons active dry yeast
- 3 eggs
- 1/2 cup very soft butter
- 1 cup sweetened condensed milk
- 1 teaspoon salt
- 6 1/2 – 7 cups flour
Sprinkle for Rolled out Dough
- 1/2 cup sugar
- 1/2 cup flour
- icing / powdered sugar enough to make a pourable glaze (about 4 cups)
- syrup from roasted rhubarb (about 1/4 cup)
- additional milk as necessary
- Wash and dice rhubarb and spread onto parchment paper on a cookie sheet. Sprinkle with sugar. The rhubarb will lose about 1/2 the volume during the roasting. You will end up with about 4 cups.
- Roast in a 350 F oven for about 45 minutes to one hour. Remove from oven to cool until needed.
- In a large mixing bowl or the bowl of your kitchen machine, place warm water and yeast and allow to proof about 10 minutes.
- Add the eggs, soft butter, sweetened condensed milk, and salt. Stir in the flour until stirring becomes too difficult and then turn out onto a floured surface and add the remaining flour, 1/2 cup at a time until it is smooth and elastic. Alternately, use the dough hook according to your dough machine instructions.
- Turn into a large greased bowl, turning to moisten with fat and cover with with plastic wrap and a tea towel. Allow to rise until double in bulk, about an hour.
- Combine the 1/2 sugar and 1/2 cup flour
- Roll dough into a 12 X 36 inch wide rectangle and sprinkle with the flour/sugar mixture. Using a slotted spoon, transfer rhubarb to the dough, spreading fairly evenly.
- Roll up jelly roll style and divide into 36 rolls in three 9 X 13 parchment paper lined pans.
- Cover with tea towels and allow to rise another hour.
- Bake at 350 about 20 minutes, until the tops are golden brown. Cool 10 minutes while making glaze. Drizzle with glaze and serve.
These rolls can be frozen and then thawed at room temperature before serving.