Ingredients
- 1 cup all purpose flour or bread flour
- 1 cup whole wheat flour
- 1 packet dry active yeast
- ½ teaspoon salt
- 2 tablespoons cold butter, cut into pieces
- ½ cup plus 1 tablespoon almond milk
- 1 large egg
- 2 tablespoons honey
- 1 tablespoon melted butter
- ½ cup Bonne Maman strawberry preserves
- 1 cup plain greek yogurt, preferably full fat
- 2 tablespoons honey
- zest of 1 lemon
- 1 teaspoon lemon juice
- Pinch of salt
Directions
In a large bowl, whisk together flours, yeast and salt. Using fingers, mix in butter, by pressing it between fingers, until the butter is incorporated and the flour forms a sandy consistency.
Warm milk for 30 seconds in a microwave proof glass. Whisk in egg and honey. Pour mixture into the flour, stirring to incorporate. Knead until well combined, about 1-2 minutes. Place in a warm area, cover with a clean dishcloth and let rise for about 60 minutes.
After the dough has risen, form it into a rectangle and roll out into a 12×9 inch rectangle on a floured workspace. Brush with melted butter. Spread with Bonne Maman Strawberry Preserves. Starting at one end, roll the rectangle into a long log. Using a serrated knife, cut into 12 rolls. Place rolls in a large baking dish and let rise in a warm spot for 30 minutes.
Before baking, preheat oven at 375 degrees F.
When the rolls have risen, place in the oven and bake 25 minutes until golden. Let cool for at least 10 minutes before serving.
While rolls are baking, whisk together yogurt, honey, lemon, lemon juice and salt.
Dollop rolls with frosting immediately before serving. Keep leftovers unfrosted otherwise they will get soggy.
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