Rhubarb Streusel Rolls

Best of the rhubarb! Rhubarb is one of the first and most plentiful edible plants to pop up in the spring.

4 cups flour
1/2 tsp salt
1 tsp baking powder
1/2 cup sugar
1/4 dry milk powder
1/2 cup butter
2 1/4 tsp yeast
1 1/2 cup hot water (120-130 F)

Combine 3 cups flour, salt, baking powder, sugar, and dry milk powder in large bowl. Grate cold butter into bowl with large holes of a cheese grater. Mix in yeast, then pour in hot water. Stir until thoroughly combined. Add additional flour until dough is kneadable, but still sticky. Knead on floured surface for 10 minutes until dough is smooth, soft, and shiny. Let rise at least 1 hour. Make rhubarb filling.

Rhubarb filling:

1/2 cup sugar
2 tsp. corn starch
2 cups rhubarb
1/2 cup strawberry or raspberry jam

Mix sugar and cornstarch in medium saucepan. Stir in rhubarb until thoroughly coated with sugar mixture. Bring to a simmer and cook for about 10 minutes until rhubarb is soft. Stir in jam and cook for an additional 5 minutes.

Cream cheese streusel:

1/2 cup finely chopped walnuts
1/4 cup flour
1/2 cup brown sugar
1/4 cup cream cheese

Combine first three ingredients. Cut in cream cheese until biggest pieces are no bigger than a pencil eraser.

To assemble:

Separate dough into 12-16 dough balls, depending on how big you want them. Press a fairly deep hole into the center of each with the back of a spoon. Fill indentation with rhubarb filling. Top each with a spoonful of streusel. Let rise for 1 hour.
Bake in a 350˚F oven for 40 minutes or until golden brown and cooked through.