Strawberry Rolls

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 1/2 lbs strawberries, hulled, washed and drained
• 2/3 cup strawberry jam
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 1 tablespoon quick-cooking tapioca
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/3 cup sugar
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 ounces cold butter, cut into 1/2 inch dice
• 3/4 cup cold milk

Recipe

• 1 first prepare the biscuit dough: sift the flour with the baking powder and salt.
• 2 cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
• 3 drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
• 4 turn out the dough onto a work surface and knead once or twice to gather it into a mass – do not overwork the dough – pat into a rectangle.
• 5 the dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
• 6 preheat the oven to 450°f and line the oven floor with foil to catch any drippings.
• 7 spread the strawberries on paper towels to dry.
• 8 in a small bowl, stir the jam to loosen it.
• 9 in a saucepan, melt the butter and keep it warm.
• 10 in a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
• 11 halve any very large berries.
• 12 gently toss the berries with the dry ingredients.
• 13 on a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
• 14 square off the corners.
• 15 brush the dough lightly with about half the melted butter.
• 16 using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
• 17 starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
• 18 roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
• 19 quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
• 20 give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
• 21 arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
• 22 don’t push the biscuits down into the strawberries.
• 23 bake the strawberry rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
• 24 lower the oven temperature to 350°f, loosely cover the rolls with foil and bake for 15 minutes longer.
• 25 cool for 30 minutes before serving.