In a medium saucepan, combine 1 3/4 cups milk, salt, oil, and honey. Heat over medium heat until warm (118 to 120 degrees F). Place in large bowl. Stir in yeast and 2 cups of the flour. Cover and let stand for 10 minutes.
Stir in egg and 2 cups of the flour, adding additional 1/2 cup flour if dough is very sticky. Turn out onto floured surface, knead 6-8 minutes or until smooth. Cover, and let stand 30 to 40 minutes or until dough has risen by half.
Preheat oven to 375 degrees F (190 degrees C). Spray 2 (two) 9x13 inch pans with non-stick cooking spray.
Punch dough down to deflate and turn onto floured surface. Divide dough in half, and let stand for 10 minutes.
Roll out half of the dough into 15X10 inch rectangle. Spread 4 tablespoons of the softened butter over dough, leaving one inch border. Spread with 1/3 cup of the strawberry preserves. In small bowl, stir together 1 tablespoon sugar and cinnamon, sprinkle half of the cinnamon-sugar mixture over the preserves. Starting at long edge, roll dough, and pinch edges to seal. Gently cut into 12 pieces cut side down in pan. Repeat with remaining dough. Cover and let stand for 30 minutes. Bake 25-30 minutes or until light brown. Cool completely.
For Icing (READ NOTE BELOW)
In a small bowl, beat together cream cheese, confectioners' sugar, 1 tablespoon of the milk and almond extract at low speed until smooth, adding additional 1 tablespoon milk if needed. Drizzle over cooled rolls*. Sprinkle with pecans.
Makes 24 rolls.
*NOTE: After removing rolls from oven, let cool in pans for 10 minutes. Transfer them to cooling racks, and let cool completely before icing. When ready to make icing, place parchment paper, or waxed paper underneath cooling racks to prevent your counter from getting sticky from icing the rolls.
Photograph taken by Diana Baker Woodall ©2002
Date: April 20, 2002