Ingredients
Dough
2 and 3/4 cups all-purpose flour (spoon & levelled)
1/4 cup granulated sugar
1/2 teaspoon salt
2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet)
1/2 cup whole milk
1/4 cup water
3 Tablespoons unsalted butter
1 large egg
Filling
3 Tablespoons unsalted butter, softened to room temperature
4 cups rhubarb, chopped into ½ inch pieces
1/3 cup sugar1 teaspoon vanilla extractIcing
1 cup confectioners’ sugar, sifted (sift after measuring)
2 Tablespoons milk or heavy cream
1/2 teaspoon pure vanilla extract
Instructions
Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.
Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.
On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place ina lightly greased bowl, cover loosely, and let rest for about 10 minutes.
Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the rhubarb, sugar, and vanilla. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9x13 pan. Some pieces of rhubarb will fall out: don’t worry! Just pick them up and sprinkle them on top of the rolls in the pan.
Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
After the rolls have sat to rise, preheat the oven to 375°F (190°C). Bake for 50-60 minutes until rhubarb has released some juices, is bubbling, and softened. The rolls should also be lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.
Make the icing: Whisk the confectioners’ sugar, milk, and vanilla extract together.Drizzle or spread over warm rolls.
Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney