Strawberry Rolls

Recipe by evelynathens
READY IN: 1hr 5mins




  • First prepare the biscuit dough: Sift the flour with the baking powder and salt.
  • Cut in the butter until the mixture resembles coarse meal (with some lumps the size of peas).
  • Drizzle the milk evenly over the dry ingredients and work in with fork just until incorporated and the dough forms small clumps.
  • Turn out the dough onto a work surface and knead once or twice to gather it into a mass – DO NOT OVERWORK THE DOUGH – pat into a rectangle.
  • The dough can be made up to 2 hour ahead; wrap tightly and refrigerate.
  • Preheat the oven to 450°F and line the oven floor with foil to catch any drippings.
  • Spread the strawberries on paper towels to dry.
  • In a small bowl, stir the jam to loosen it.
  • In a saucepan, melt the butter and keep it warm.
  • In a large bowl, whisk together the cornstarch, tapioca, spices and sugar.
  • Halve any very large berries.
  • Gently toss the berries with the dry ingredients.
  • On a lightly-floured surface, roll out the biscuit dough into a 10 by 18-inch rectangle.
  • Square off the corners.
  • Brush the dough lightly with about half the melted butter.
  • Using a spatula, spread the jam over the rectangle, leaving a ½-inch border on one long side.
  • Starting at the opposite long side, roll up the dough jellyroll fashion and pinch the seam closed.
  • Roll the log so that it is an even diameter, 18-inches long; turn the log seam side down.
  • Quarter the log, then cut each quarter into 3 equal pieces so that there will be 12 rolls in all.
  • Give the strawberry filling a couple of gently folds to remix and spoon into a 9 inch glass pie plate and smooth the top as well as you can.
  • Arrange 8 biscuits around the perimeter of the pie dish and the remaining 4 biscuits into the center.
  • Don’t push the biscuits down into the strawberries.
  • Bake the Strawberry Rolls for 20 minutes, or until the top is golden-brown and the filling is bubbling.
  • Lower the oven temperature to 350°F, loosely cover the Rolls with foil and bake for 15 minutes longer.
  • Cool for 30 minutes before serving.