Strawberry Rhubarb Rolls

 Wow, these are so good.   If you have leftover strawberry rhubarb sauce it's great over vanilla ice cream or just to eat as is.  I like to spread some on toast too.

STRAWBERRY RHUBARB ROLLS

(makes 12-16)

Rhubarb Sauce Ingredients:

*6 stalks of rhubarb  (about 1 pound)

*1/4 cup water

*1/2 cup granulated sugar

Filling Ingredients:

*2 cups fresh strawberries, sliced (can use frozen that have been thawed completely and drained)

Roll Ingredients:

*1/2 cup warm water (not hot)

*1 tablespoon granulated sugar

*1 (.25 ounce) packet active dry yeast (2 1/4 teaspoons)

*1/4 cup butter, melted

*1 (3.4 ounce) box instant vanilla pudding

*1 cup warm milk (not hot)

*1 large egg (room temperature is best)

*1/2 teaspoon salt

*4 cups bread flour (or all-purpose flour)

Frosting Ingredients:

*1 (4 ounce) package cream cheese, softened

*1/4 cup butter, softened

*1 cup powdered sugar

*1 teaspoon vanilla extract

Rhubarb Sauce Directions:

~In a small saucepan, add 6 stalks cup up rhubarb, 1/4 cup water, and 1/2 cup sugar.

~Bring mixture to a boil over medium heat, stirring often.

~Reduce heat to a simmer, cover and cook for 30-45 minutes or until rhubarb is soft and mushy.

~Remove from heat and allow to cool completely.

~Mix rhubarb sauce and strawberries together.

~Place mixture into a mesh stainer for 30-60 minutes to drain extra liquid (optional, but helpful).

Roll Directions:

~In a large mixing bowl, add 1/2 cup warm water, 1 tablespoon sugar and 2 1/4 teaspoon active dry yeast, mix slightly.

~Allow to proof or bubble, about 10 minutes.

~Add in 1/4 cup melted butter, 1 (3.4 ounce) box instant vanilla pudding, 1 cup warm milk, 1 large egg, 1/2 teaspoon salt, and 4 cups bread flour, mix until it starts to come together.

~Using a dough hook (or by hand), knead dough for 6-8 minutes (10-12 minutes if by hand) until smooth and elastic.

~Place dough into a large greased bowl and cover with plastic wrap or a clean damp towel.

~Place in a draft free areas for 60-90 minutes or until dough is doubled.

Let's Put it together:

~Roll out dough into a 17x10 inch rectangle on a lightly floured surface.

~Spread desired amount of strawberry rhubarb sauce over (I use about 1 cup of sauce), leaving 1/2 inch border on one short end.

~Starting at the sort end (opposite the border), loosely roll up the dough into a log, pinching the seam to seal.

~Slice roll log into 12-16 slices (depending on how big you want them).

~Grease a 9x13 inch pan (I use a little larger pan).

~Place each slice, cut side down, into prepared pan.

~Loosely cover with plastic wrap and allow to rise until double in size (about 45-60 minutes).

~Preheat oven to 350 while the rolls are rising.

~Bake for 25-30 minutes or until a light golden brown.

~Allow to cool while rolls are cooling some.

Frosting Directions:

~In a medium bowl, beat 1 (4 ounce) package softened cream cheese, 1/4 cup softened butter, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 1/2 teaspoon milk until smooth (if to thick add a couple more drops of milk).

~Spread on warm rolls.