Raspberry Rolls Recipe

Raspberry Rolls Recipe
Automatic bread machines are real timesavers; they mix and proof the dough, leaving time for the cook to do other things. For these luscious Raspberry Rolls, sweet roll dough is made in the machine, then rolled out. It’s a no-brainer, even for beginning cooks. Although it makes the rolls look festive for Valentine’s day, President’s day, or Christmas, the food coloring is optional. What isn’t optional, is the real butter and fresh raspberries. Yum!
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Fresh raspberries are generally available year round, so these sweet rolls can be made anytime. They’re best served warm, of course, but, as all freshly baked breads, should definitely be served the day they are made.

24 Rolls

Dough:
1 1/2 cups warm water
Red gel or paste food coloring (optional)
1/4 cup powdered milk
3 tablespoons sugar
3 tablespoons butter
1 1/2 teaspoons salt
1 egg
4 cups flour
1 tablespoon yeast

1 cup melted butter, divided
1/2 cup sugar

1 pint fresh raspberries

Glaze:
1- 1 1/2 cups powdered sugar
1 pint fresh raspberries
  1. Place the ingredients for the dough in the order given.
  2. Turn the bread machine to the dough setting. Check after a few minutes to make sure there is enough flour. If the dough is too soft and doesn't form a ball, add a little more flour; if the dough seems stiff, add a little more water and restart the cycle.
  3. When the cycle is finished, transfer the dough to a lightly floured pastry cloth.
  4. Roll out into a rectangle about 18" long and 10" wide.
  5. Brush liberally with butter; sprinkle evenly with sugar.
  6. Top with the raspberries, scattering them evenly over the dough.
  7. Starting at the long end, roll the dough tightly; pinch down the length of the roll to seal.
  8. Cut into 24 rolls and place on a parchment lined sheet; brush the tops with melted butter.
  9. Cover loosely with a clean dish towel; let rise until doubled in bulk.
  10. Place in a preheated 350° oven and bake for 18-22 minutes or until lightly browned, but the center dough is cooked through.
  11. Remove from the oven and let sit five minutes.
  12. Meanwhile make the glaze: mix the remaining melted butter with enough powdered sugar and fresh raspberries to make a smooth glazing consistency and brush glaze on the warm rolls.

Amount Per Serving
Calories 218 Calories from Fat 87
Percent Total Calories From: Fat 40% Protein 6% Carb. 54%

Nutrient Amount per Serving
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 34 mg
Sodium 248 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 6 g
Protein 3 g

Vitamin A 8% Vitamin C 9% Calcium 0% Iron 2%






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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.