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Strawberry Brioche Rolls

Prep Time 45 minutes
Cook Time 24 minutes
Rise Time 2 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 9 large rolls
Course: Breakfast, Dessert
Cuisine: American

Ingredients
  

Brioche Dough
  • 1 cup 240 g whole milk, warm (100–105°F)
  • 2¼ tsp 9 g active dry yeast
  • ¼ cup + 1 tsp 60 g granulated sugar, divided
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 6 tbsp 85 g unsalted butter, very soft
  • 1½ tsp vanilla bean paste or extract
  • 4½ cups 540 g all-purpose flour
  • 2 tsp 10 g salt
Roasted Strawberry Purée (for filling + topping)
  • 400 g fresh strawberries hulled
  • ¼ cup 55 g granulated sugar
  • Pinch salt
Strawberry Butter Filling
  • ¾ cup + 2 tbsp 160 g granulated sugar
  • 28 g freeze-dried strawberry powder finely ground
  • Pinch salt
  • ½ tsp vanilla paste
  • ½ cup 113 g unsalted butter, very soft
  • 90 g roasted strawberry purée
Strawberry Cream Soak
  • 140 g heavy cream
  • 2 tbsp strawberry milk powder
  • or 1–2 tsp freeze-dried strawberry powder
Strawberry Whipped Cream
  • 300 g cold heavy cream
  • 2 –2½ tbsp 25–30 g powdered sugar, to taste
  • 16 –18 g strawberry milk powder
  • or 8–9 g freeze-dried strawberry powder
Strawberry Sauce (topping)
  • 65 –75 g roasted strawberry purée

Equipment

  • Stand mixer with dough hook
  • Digital kitchen scale
  • Measuring cups and spoond
  • Mixing bowls
  • Rubber spatula
  • Large mixing bowls
  • Small saucepan-
  • Rubber spatula
  • Offset spatula
  • Rolling Pin
  • Bench scraper or sharp knife
  • Parchment paper
  • Small baking sheet
  • 9x13 light-colored metal baking pan
  • 3 tablespoon ice cream scoop

Method
 

Make the brioche dough
  1. In a bowl or measuring cup, combine 240 g warm milk, 2¼ tsp (9 g) yeast, and 1 tsp sugar. Let sit 5–10 minutes until foamy.
  2. Add the remaining 60 g sugar, 2 eggs, 1 egg yolk, 85 g soft butter, and 1½ tsp vanilla. Mix until mostly smooth.
  3. Add 540 g flour and 10 g salt. Knead with a dough hook for 2 minutes on low, then 6–8 minutes on medium, until smooth, elastic, and slightly tacky.
  4. Transfer to a greased bowl, cover, and let rise 1–1½ hours, until doubled.
Roast the strawberries
  1. Toss 400 g strawberries with 55 g sugar and a pinch of salt before roasting.
  2. Spread on a parchment-lined pan and roast at 400°F (205°C) for 25–30 minutes, stirring once, until jammy and reduced.
  3. Cool slightly, then blend into a thick purée.
Measure:
  1. 90 g purée for the filling
  2. 65–75 g purée for topping
Make the strawberry butter filling
  1. In a bowl, mix 160 g sugar, 28 g freeze-dried strawberry powder, a pinch of salt, and vanilla.
  2. In a separate bowl, mix 113 g butter with 90 g roasted strawberry purée until smooth.
  3. Combine into a thick, spreadable filling.
Roll, fill, and cut
  1. Roll dough into an 18 × 12-inch rectangle, long side facing you.
  2. Spread the strawberry butter filling thickly and edge-to-edge.
  3. Mark every 2 inches along the long side and cut into 9 strips. Roll each strip into a spiral.
  4. Place rolls in a greased 9×13 pan, spaced evenly.
Second rise
  1. Cover loosely and let rise 45–60 minutes, until puffy but still clearly individual rolls.
Add the strawberry cream soak
  1. Warm 140 g heavy cream with 2 tbsp strawberry milk powder just until dissolved (not hot).
  2. Pour around and between the rolls right before baking.
Bake
  1. Bake at 350°F (175°C) for 22–24 minutes.
  2. 22 minutes for a light-colored metal pan
  3. Closer to 24 minutes if using glass or ceramic
  4. Tops should be very lightly colored and centers soft but set.
  5. Let cool 10–15 minutes before topping.
Make the strawberry whipped cream
  1. Whip 300 g heavy cream, 25–30 g powdered sugar, and 16–18 g strawberry milk powder to firm peaks so it holds its shape on warm rolls.
Finish & serve
  1. Leave the rolls in the pan.
  2. Using a 3-inch ice cream scoop, place one round scoop of strawberry whipped cream on top of each roll.
  3. Use the back of a round tablespoon to gently press a small well into the cream, then spoon roasted strawberry purée into the center.
  4. Serve warm or just slightly cooled.

Notes

  • This recipe is written for 9 rolls baked in a 9×13 light-colored metal pan. Using a larger pan keeps the rolls soft and plush rather than tall and tight.
  • Bake time is pan-dependent.
    • In a light-colored metal pan, bake for 22 minutes for soft, pale rolls.
    • In glass or ceramic, the bake may take closer to 24 minutes.
      Avoid browning — light color means correct doneness.
  • The strawberry flavor comes from four layers: the strawberry butter filling, the strawberry cream soak, the strawberry whipped cream, and the roasted strawberry purée on top.
  • For the best visual and texture, let the rolls cool 10–15 minutes before topping with whipped cream.
  • The whipped cream is intentionally whipped to firm peaks so it holds its shape on the warm rolls.

STORAGE

  • These rolls are best enjoyed the same day they are baked and topped.
  • If needed, store leftovers covered in the refrigerator for up to 2 days.
  • For best results, store the rolls without whipped cream, then rewarm gently and add fresh whipped cream and strawberry purée before serving.
  • Reheat rolls briefly in the microwave (10–15 seconds) or in a low oven until just warm. Do not overheat, as this can dry them out.