Try this Lemon Raspberry Sweet Rolls recipe, or contribute your own.
Suggest a better descriptionSource: Fleishmann's Yeast Website
DOUGH
1. Melt the butter.
2. Then in a large mixing bowl, combine the sugar, yeast, salt, and 4 cups of flour (reserve the remaining cup for later). Stir until combined. (NEED TO TEST THIS METHOD vs my yeast proofing method)
3. Add warm water to the flour mixture. Then add egg, along with cooled, melted butter.
4. Mix the ingredients with the paddle attachment of an electric mixer. Raise speed to medium and beat for 1 minute, until the dough comes together into a ball. If the dough isn't coming together into a ball, add a bit more of the reserved flour. Switch to the dough hook. Knead the dough for 6-8 minutes, until smooth, elastic, and it springs right back when you lightly press it with your fingers. While kneading, add remaining flour, if needed (or up to 1/2 C beyond the 1/2 cup set aside) as the dough shouldn't be sticky. But be careful not to add too much extra flour or the final product might come out tough.
5. Place dough in a lightly oiled bowl. Cover with a towel and let it proof for about 10 minutes until almost doubled in size.
TO ASSEMBLE:
6. Preheat oven to 350 degrees. Grease a 9x13" pan with butter or spray oil. Set aside.
7. Roll dough into a 15 inch rectangle using a rolling pin. Spread 3 tablespoons of softened butter on top of the dough, leaving 1/2 inch from the bottom long edge without butter to allow stickiness when you roll it up.
8. Sprinkle both sugars on top of the butter.
9. Then sprinkle the lemon zest all over.
10. Mix raspberries and cornstarch together. Be gentle not to break up the raspberries. Spread raspberries over the dough.
11. Starting at the unbuttered, bottom long edge, start rolling up the dough into a log. (You can trim the ends of the dough so your rolls have an even and straight height, and bake those on a baking sheet. Or, just leave them if you don't really care about having straight looking rolls.)
12. Using dental floss, slice the log into 12 equal pieces. Place each piece facing up on a greased 9x13" baking pan.
13. Cover pan with a towel, let it rise in a warm place for 45-60 minutes. (At this point, you can also cover the dough tightly with plastic wrap and place it in the fridge overnight. On the next day, remove dough from the fridge 1 hour before baking, and let it come to room temperature and double in size before putting it in the oven.)
14. Bake rolls for 25 minutes until golden brown. Remove and let them cool for at least 20 minutes.
GLAZE
15. Mix powdered sugar with lemon juice and lemon zest. Add more sugar or more lemon juice to adjust consistency of the glaze.
To serve: Pour glaze over rolls, or spread with a spatula.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 200 | ||
Calories from Fat: 82 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 23.8mg | 7 % | |
Sodium 1697.8mg | 59 % | |
Potassium 49.6mg | 1 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 29.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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