I have always loved homemade bread. Often I will ask my husband if he would rather have a cookie or fresh, hot out of the oven homemade bread. He usually acts a little offended that I would ask such a question. Nothing will ever beat a delectable cookie for him. For me, though, it’s hard to beat homemade bread.
My kids are suckers for homemade bread too. You can usually find me buttering and putting jam on bread before calling them to the dinner table. There are two kids who like just butter on their bread. One of them likes it warmed in the microwave for 10 seconds so the butter is nice and melty. The other butter lover likes it room temperature. Two other kids love strawberry jam on theirs. One strawberry lover wants to load on the jam, while the other just wants a little smear of it.
Then you have my fifth child who doesn’t really like bread very much. How dare he! He always wants it on his plate though with the combination of butter and jam. He NEVER eats it. I guess he just likes how it looks on his plate and wants to be like everyone else.
I look at photos of food often. Maybe too much for my own good. I’m beginning to think that each photo I look at is the equivalent of 500 calories digested. HA. So glad it’s not! One of my most favorite things that always impresses me are beautifully twisted breads.
I knew I wanted to created a twisted, knotted bread and for some reason I knew I wanted it to be strawberry flavored. I kept having those strawberry crunch popsicles pop into my head. The flavor of those are so nostalgic, and I wanted to create a roll with that flavor profile. While these rolls aren’t necessarily what I envisioned, they are so delicious.
The strawberry crunch part is spread throughout the dough and then becomes slightly chewy created this awesome texture. Originally I wanted to frost these and add more of the strawberry crunch on top of the frosting, but once I tasted one frosting free, I knew they were perfect how they were. I, however, will not judge if you decide to go that extra mile. The great thing about this recipe is that my strawberry jam loving kids are HUGE fans, and I don’t have to keep spreading jam on slices of bread for them.
- For the Strawberry Crunch
- 1 3oz. box of strawberry jello
- 1 cup all-purpose flour, divided
- 1/2 cup butter, divided
- 1/2 cup sugar
- 1 tsp. vanilla
- For the Dough
- 1 cup warm milk
- 2 1/4 tsp. instant yeast
- 2 tsp. honey
- 2 1/3-3 cups all-purpose flour
- 1/4 tsp. salt
- Strawberry Jam- about a 1/2 cup
- Preheat oven to 350. Place a piece of parchment or silicone baking mat on a cookie sheet and set aside. In a small bowl, combine the box of jello with 1/2 cup of flour and 1/4 cup of butter. Use a pastry cutter to make the mixture crumbly. Pour mixture onto your prepared cookie sheet. In a different bowl, combine the remaining 1/2 cup flour, 1/4 cup butter, vanilla, and sugar. Again, mix together with a pastry cutter to create a crumbly mixture.
- Pour vanilla mixture on prepared cookie sheet with the strawberry crumble and mix slightly with your hands. Bake for 7-8 minutes. Once mixture is cooled, break apart and mix together into smaller crumbs.
- For the dough, combine yeast, milk, and honey in the bowl of an electric mixer fitted with a dough hook. Let the yeast sit and activate for 5-10 minutes, until foamy and bubbly.
- Add in flour and salt. Gradually add up to 3 cups of flour if needed. The dough should not stick to the side of the bowl and should form a ball. Cover and let the dough rise in a warm area until doubled in sized.
- Flip dough out on to a floured surface and roll into a large rectangle. I never measure, but just eyeball. You will want it to be about 1/4 inch in thickness.
- Spread your favorite strawberry jam over the entire dough. Then sprinkle about 2/3 of the strawberry crunch mixture on top of the jam. Fold the dough in half, lengthwise. Then slice into 12 equal strips. Twist each strip and then form into a roll. It will start to roll up on its own, so don’t fight it. They will not all be identical.
- Let rise about about 30 minutes and then back for 20-25 minutes until they are lightly golden on top.