Wednesday, March 11, 2015

Raspberry Sweet Rolls

The other night we had breakfast for dinner.  Mr. DD made Eggs Benedict with his Classic Hollandaise Sauce.  I wanted to make something on the sweet side to accompany it, but Little Devil doesn't like cinnamon (the horror).  She does like raspberry.  And Mr. DD loves anything raspberry so I knew before I ever bought the raspberries that these rolls would be a hit.  The bread itself is super light and it makes an outstanding dough, and base for rolls.  I can't wait to try it with other fillings.  I already know that raspberry will remain our favorite.  The tart raspberry filling is perfect with the sweet dough and glaze.  We've already eaten an entire pan.  They are that good.  So good that I'm off to get more raspberries right now!
Some of THE BEST rolls we've ever had!

Raspberry Sweet Rolls
adapted from: A Homemade Living


1 cup whole milk
2/3 cup granulated sugar
2 packets active dry yeast
1 stick unsalted butter, softened
2 large eggs
1/4 teaspoon salt
4 1/2-5 cups flour


1 (10 ounce) package frozen raspberries (do not thaw)
5 tablespoons granulated sugar
1 teaspoon cornstarch


3/4 cup powdered sugar
3 tablespoons unsalted butter, melted
1 1/2-2 tablespoons heavy cream

Place the milk in a small sauce pan on the stove and heat until it is lukewarm but not boiling.  Add the sugar and yeast.  Stir until combined.  Cover with a dishtowel and let sit 5 minutes for the yeast to bloom.  Place yeast mixture in bowl of electric mixer and add butter, eggs and salt.  Add flour a little at a time until a dough begins to form.  Switch to dough hook attachment, beat the dough on medium-high speed for about 10 minutes.  Place the dough in a greased bowl.  Cover with a dishtowel and let sit in a warm place until doubled in size.  (Approximately 1-2 hours.)  Prepare a 9x13-inch pan by spraying with cooking spray and lining the bottom with parchment paper.  Set aside.  Once the dough has risen, turn out onto a floured surface and roll into a 10x24-inch rectangle.  In a small bowl, crumble frozen berries with your hands to break up slightly.  Combine with sugar and cornstarch.  Sprinkle mixture over dough rectangle.  Roll up the dough tightly.  Using a sharp knife or pastry cutter, cut the log into approximately 16 even slices.  Place the rolls into prepared pan.  Cover with a dishtowel and let rise in a warm place for another 1-2 hours until they rise again.  Preheat oven to 400 degrees F.  Bake the rolls approximately 25-30 minutes until they are golden brown.  Remove from oven and let cool until they are just warm.  In a small bowl combing powdered sugar, melted butter and heavy cream until smooth.  Spread onto warm rolls.  Enjoy.

Prep Time:  Approximately 4.5 hours     Cook Time:  Approximately 30 minutes

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