Description
Delicious raspberry sweet rolls made with a soft dough and filled with fresh raspberries.
Ingredients
Scale
- 2 packages yeast (4 1/21/2 teaspoons), dissolved in 1 cup lukewarm water
- 6 tablespoons shortening or unsalted butter
- 1 cup granulated sugar
- 9 cups unbleached all-purpose flour
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- 1/2 cup softened butter (for filling)
- 1/2 cup light brown sugar (for filling)
- 3 1/2 cups raspberries (for filling)
- 1/3 cup granulated sugar (for filling)
- Zest of 1 large lemon (for filling)
- 1 1/21/2 teaspoons cornstarch (for filling)
- 4 ounces cream cheese, at room temperature (for frosting)
- 1/4 cup unsalted butter, at room temperature (for frosting)
- 1 cup powdered sugar (for frosting)
- 11/2 teaspoon lemon zest (for frosting)
Instructions
- Warm the Ingredients: Start by warming the milk and butter until they are just melted. Let it cool slightly so it does not shock the yeast. This step is important as the warm liquid helps the yeast get bubbly.
- Activate the Yeast: Sprinkle the yeast into the warm milk and wait for it to froth up, usually around five minutes. It should look creamy and bubbly. If it does not froth, toss it and start again.
- Mix the Dough: In a large bowl, mix together the yeast mixture, sugar, eggs, and salt. It should look glossy and smooth. If it feels too sticky, adding a little more flour can help.
- Knead & Rest the Dough: Knead the dough until it is smooth and elastic, about five to eight minutes. Let it rest until it doubles in size.
- Prepare the Filling: Mix fresh raspberries with cornstarch and a touch of sugar. It will start to look syrupy as you stir it together.
- Roll & Cut the Dough: Roll out the dough into a rectangle, then spread the raspberry filling evenly across. Roll it tightly from one side and use dental floss to slice it into nice even pieces.
- Bake & Cool: Place the rolls in a baking dish and let them rise again until puffy, about 30 minutes. Preheat your oven while you wait. Bake until they are lightly browned and fragrant.
- Glaze & Serve: Once cooled, drizzle over a simple glaze made from powdered sugar and a splash of milk.
Notes
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- Expert Tips: Ensure the yeast is fresh and properly activated for fluffier rolls; check that the water is warm yet not too hot. If the dough seems too sticky while kneading, adding a bit more flour can help achieve a smoother consistency. Mixing cornstarch with the raspberries can help thicken the mixture and prevent spills.
- Reheating Instructions: For best results, reheat the rolls in the oven at 350 degrees F for about 10 minutes.
- Serving Suggestions: Serve warm with extra cream cheese frosting on the side. Pair with fresh fruit salad for a balanced breakfast and enjoy with a hot cup of coffee or tea.
- Recipe Variations: Substitute blackberries for raspberries for a different berry flavor. Add chopped nuts to the filling for extra crunch or use orange zest in the frosting instead of lemon for a citrus twist.
- Ingredient Notes: For the best results, use fresh raspberries and ensure all dairy ingredients are at room temperature before mixing to promote even mixing and texture.
Nutrition
- Serving Size: 1 roll
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null