RHUBARB SWEET ROLLS

Ingredients:

Dough:

3/4 cup warm water

1/2 cup sweetened condensed milk

1/4 cup vegetable oil

2 T sugar

1 large egg

3 1/2 cups flour

2 packages instant yeast

1 tsp salt

Filling:

1 lb rhubarb

3/4 cup sugar, plus extra to taste

Red food coloring

Salt

Lemon juice

Glaze:

1/2 tsp corn syrup

1/8 tsp vanilla extract

1/2 cup powdered sugar

1 T half and half (or milk)

1. In a small bowl, combine water, condensed milk, oil, sugar and egg. Mix well. In the bowl of a standing mixer, add yeast, flour and salt. Combine, and with mixer on low slowly add the water/milk mixture. Mix until dough is smooth, about 4-5 minutes. Turn out onto a floured surface and knead into a ball. Place in an oiled bowl, cover, and let rise 1 hour.

2. Meanwhile, make the filling by chopping rhubarb into 1/4 inch slices and add to a medium sauce pan with 1 cup of water and 3/4 cup sugar. Bring mixture to a boil and cook until rhubarb is tender, about 2 minutes. Drain in a fine mesh strainer, add drained rhubarb to a food processor with a pinch of salt (and food coloring if using) and pulse 3-4 times. Taste the rhubarb and add additional sugar and/or lemon juice to taste.

3. Punch down risen dough and roll to a rectangle 16×12 inches. Spread cooled rhubarb mixture over the dough, and carefully roll to make a 16 inch long roll. Pinch the end to seal it.

4. With a serrated knife, slice roll into 12 even pieces and place in 9×13 baking pan. Cover and let rise 30 minutes. Heat oven to 350 degrees.

5. Bake rolls 20-25 minutes, until golden brown. Let cool in pan 10 minutes, and then turn out onto a wire rack and cool five more minutes. Turn right side up onto a baking sheet. Combine glaze ingredients in a small bowl, adding more powdered sugar or half and half to achieve a consistency you like. Spread over warm rolls and serve warm or at room temperature.