Raspberry Swirl Rolls
Nothing rolls out the metaphorical welcome mat like home-baked raspberry swirls
Ingredients
- 3 cup Flour
- 2 tbsp Granulated Sugar
- 1/4 oz Active Dry Yeast
- 1/2 cup Warm Milk
- 1/2 cup Warm Water
- 4 tbsp Melted Butter
- 1 tspn Salt
- 1/3 cup Raspberry Jam
- 1 Zest of Lemon
- 1 tbsp Lemon Juice
- 2 cups Frozen Raspberry
- 2 tbsp Heavy Cream
Glaze
- 1/2 cup Sour Cream
- 1/4 cup Confectioner's Sugar
- 1/2 tspn Vanilla Extract
- 1 tbsp Lemon Juice
Instructions
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In a mixing bowl, combine 1 cup flour, granulated sugar and yeast.
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Add in the warm milk and water. Stir well until it turns into a cream consistency. Rest for 15 minutes or until foamy.
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Add the melted butter and salt. Mix well.
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Fold in the other 2 cups of flour into the mix until a dough has formed which can be formed by hand. Shape into a ball, cover, and let rest.
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In another mixing bowl, combine the raspberry jam, lemon zest, and lemon juice and mix well.
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Dust working table and roll the dough into a 12" by 9" rectangle. Spread the jam mixture over the dough.
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Add the frozen raspberries on top of the jam.
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Roll the dough into a tight log and cut into 1" thick rolls.
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Grease a baking dish and place the rolls on the dish. Cover and let rest for 1 hour.
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Brush top with the heavy cream. Bake for 25 - 27 minutes at 375 degrees Fahrenheit.
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Make the glaze by combining the glaze ingredients and mix well. Drizzle over the baked rolls and serve.