In place of shortcake we’re using half of a sweetened version of our rolls, topped with fresh strawberries and whipped cream, enjoyed as an open faced sandwich. May sound a bit funny, but it works! They’re quick and easy, and the roll gives it enough structure to hold with a crusty outside that adds the perfect crunch.
Ingredients for rolls:
1 bag Mrs. Hewitt’s Roll Mix
4 teaspoons RapidRise or Instant Yeast
4 Tablespoons sugar
2 Tablespoons olive oil
1 1/2 cups warm water
Ingredients for whipped cream: (enough for 4-6)
2/3 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
Directions for rolls:
- Combine roll mix, dry yeast, and sugar to a large bowl (preferably a stand mixer).
- Add warm water (115-120 degrees) and olive oil.
- Beat 2 minutes at low speed, scraping bowl occasionally. Beat 2 more minutes on high.
- Spray a large cookie scoop w/cooking spray (frequently to prevent dough from sticking), and scoop dough into about 10 equal pieces on a greased, parchment lined cookie sheet. Cover loosely and let rise until doubled (about 30 minutes).
- Bake in a preheated oven at 420 degrees for 23 minutes. Remove from oven to cooling rack.
- While rolls are cooling, slice strawberries and make whipped cream.
Directions for whipped cream and assembly:
- Add heavy cream, vanilla, and sugar to the electric mixer.
- Mix on high until whipped cream forms soft peaks.
- Split a cooled roll in half.
- Top half a roll (a whole roll is too bready) with fresh sliced strawberries and whipped cream.
- Enjoy as a delicious, open faced dessert perfect for end of summer parties.
- Store extra rolls in a paper bag for a few days (will keep outside crunchy), or freeze.