Monday, April 29, 2013

Raspberry Rolls


Raspberry Sweet Rolls

For the Sweet Roll Dough:
1  Cup  Butter, melted and cooled
2-1/2  Cups  Warm Water
3  Tablespoons  Active Dry Yeast
1  Cup + 2 Tablespoons  Sugar
2  teaspoons  Salt
6  Eggs
10  Cups  White Flour

For the Raspberry Sauce:
1  Cup  Sugar
3  Tablespoons  Cornstarch
1/4  teaspoon  Salt
2  Tablespoons  Lemon Juice
1-1/2  Cups  Water
8  Cups  Fresh Raspberries, divided (4 12-oz packages from Costco is perfect!)
1/4  Cup  Butter
1  Tablespoon  Vanilla

For the Raspberry Frosting: 
3  Cups  Powdered Sugar
2  teaspoons  Vanilla
1  Tablespoon  Raspberry Syrup (I use the Torani brand, found in the coffee/beverage aisle)
Milk, to desired consistency 

To make the Sweet Rolls:
In a large bowl, dissolve the Yeast in Warm Water; stir in Sugar and let set a few minutes for the Yeast to proof.  Beat in Butter, Eggs, and Salt.  Stir in Flour until well combined--this will be a soft dough.  Let rise in a warm place until doubled; or refrigerate overnight, letting come to room temperature before assembling rolls.

To make the Raspberry Sauce:
In an 8-cup microwave safe bowl, stir together the Sugar, Cornstarch, and Salt.  Stir in Lemon Juice and Water, mixing until all lumps are dissolved.  Stir in 4 Cups Raspberries and cook until thickened, stirring ever 4 minutes, about 12-16 minutes.  Stir in Butter and Vanilla and let cool to room temperature.

To make the Raspberry Frosting:
Combine all ingredients in a mixing bowl; mix with a hand mixer until smooth. 

To Assemble:
Grease four 9 x 13 baking pans; place 1/2-cup Raspberry Sauce in the bottom of each pan, spreading to coat evenly.  Evenly divide dough into 4 portions.  Working with one portion at a time, roll out dough into a 15-inch by 18-inch rectangle.  Spread dough with 1/2-Cup Raspberry Sauce and sprinkle with 1/4 of the remaining Fresh Raspberries.  I have found that it works best to place the fresh berries in two 18-inch-long lines--this makes certain that each finished roll will have berries in it, and it makes it much easier to roll up.  Roll up the dough and cut into 12 rolls.  Place rolls in one 9 x 13 pan.  Repeat with remaining portions.  Let dough rise until nearly double, about 45 minutes.  Bake at 350* until a light golden brown, about 20-24 minutes.  Cool to room temperature and frost with Raspberry Frosting.  Makes 4 dozen rolls.

These freeze very well.  If you're not going to eat them all within a day or two, store them in the refrigerator.  Heat a roll in the microwave for about 20 seconds, grab a cup of coffee, and you're good to go!  


"O Lord,
thou art my God;
I will exalt Thee,
I will praise Thy name;
for Thou hast done wonderful things;
Thy councels of old are
faithfulness and truth."
Isaiah 25:1
   












Are you hungry yet?  This recipe was prompted by a picture I saw somewhere (can't remember where!).  It is a compilation and adaption of my favorite dinner roll dough and a blueberry pancake syrup recipe.  I hope you enjoy it as much as my family does.

6 comments:

deborah said...

I love the blueberry rolls and I've thought it would be fun to try raspberry or peach! These look yummy!

The Farmer's Wife said...

Yum! I can't wait to try these. Do you freeze them with the frosting too?

Michele said...

These look amazing! Do you freeze the dough or after you cook them?

Carolyn said...

I freeze then rolls after baking, either with or without the frosting, depending on my mood. What is really yummy is to warm to defrosted rolls in the oven at 350* for about 10 minutes, and the drizzle with the frosting. I'm hungry now! :)

Jennifer Ellis said...

What a perfect breakfast these would make! They look so delicious :)

Kendra@Living In the Shoe said...

Oh my. These look beyond delicious! Someone had made something similar for our Easter brunch and I wanted to find a recipe. Thanks, Carolyn! Your food always looks so beauitful and professional. :)