These are a spring variation of my poppyseed rolls with blueberry filling and a lemon cream cheese frosting. Rhubarb and strawberry are a classic combination and the lemon curd mixed with some mascarpone makes for a perfect not to sweet frosting.
Ingredients -
For the filling -
2 cups rhubarb - chopped into 1/2 inch pieces
1/2 cup strawberry jam - My favorite is the Bonne Maman brand
1/3 cup sugar
For the dough -
4 cups all purpose flour
1/2 cup sugar
2 tsp active dry yeast
1/2 tsp kosher salt
1 stick unsalted butter
1 cup whole milk
2 eggs
1 egg yolk
1/2 tsp almond extract
2 T poppyseeds
For the frosting -
1/2 cup mascarpone cheese
1/4 cup lemon curd - I also use the Bonne Maman brand
1/3 cup powdered sugar
Directions -
In a small sauce pan combine the rhubarb, strawberry jam, and sugar. Cook over medium heat, stirring frequently, until the rhubarb has broken down and the mixture is the consistency of a thick jam. Remove from the heat and let cool.
In the bowl of a stand mixer, fitted with a dough hook, combine the flour, sugar, yeast, and salt.
In a small sauce pan melt the butter. Once the butter is melted whisk in the milk, almond extract, and poppyseeds. Whisk together the eggs and egg yolk. Slowly add the eggs into the milk and butter mixture stirring constantly so they don't scramble.
Add the wet ingredients to the flour mixture. With the mixer on low, mix the dough until everything is combined. Turn the speed up to medium and continue to mix the dough for another 5 minutes. It should be very smooth and it will be sticky.
Transfer the dough to an oiled bowl, cover the dough and let it rise for 2 hours or until it is doubled in size. You can also cover the dough and let it rise overnight in the fridge.
When the dough has doubled in size turn it out onto a floured surface. Roll the dough out into a rectangle that is about 11x17 inches and a half inch thick. Spread the rhubarb mixture evenly over the dough, leaving a half inch border all the way around.
Starting with the short side, roll the dough into a tight log. Cut the log into 8 even rolls. Arrange the rolls in 4 rows of 2 in a 9x13 inch baking pan. Cover the rolls and let them rise for about 30 minutes. While they are rising, preheat the oven to 375. Once the rolls have risen a second time, bake them for 30-35 minutes until the tops are golden brown.
While the rolls bake make the frosting. Combine the mascarpone, lemon curd, and sugar in a bowl and mix until well combined.
When the rolls have cooled slightly frost them and enjoy! Serves 8
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