Friday, May 10, 2013

Raspberry Swirl Rolls

Oh yes, these pretty, raspberry filled sweet rolls taste as good as they look!
And, the recipe makes 16 nice-size rolls.
They tasted just as good the next day too.
Usually I make my dough in a bread machine but followed the recipe instructions using my mixer with the dough hook.  (next time I will try it in the bread maker for comparison)

A batch of these would be a very lovely start for Mother's Day.
I haven't tried it yet, but the recipe says you can make them ahead by preparing the recipe through the second rise, then cover the rolls, refrigerate overnight and then return to room temperature before baking.
~sweet~



Raspberry Swirl Rolls
recipe source Food.com 

PRINT RECIPE
DOUGH
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt (I used Kosher)
4 1/4 cups all-purpose flour, (I needed an additional 1/4 cup)

FILLING
One 10-ounce package Frozen raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

GLAZE
3/4 cup confectioners' sugar

3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream


In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan,
cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425°. (I baked at 400 degrees) Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

20 comments:

Debbie said...

Can't tell you how good these sound this morning...yum. Hope you have a wonderful mother's day!

Debbie Petras said...

Oh my! My stomach always starts to growl when I come to your blog. These look amazingly good so of course, I pinned this one too.

Happy Mother's Day!

Blessings and love,
Debbie

Judy said...

I love raspberry anything. Yummmmm.

Adrienne said...

Yum! Your photos are wonderful - I can almost taste these delights!
~Adrienne~

Barbara F. said...

Hi Lorraine, these beautiful rolls would make me hop out of bed extra early!! Your photos are so beautiful they leap off the computer screen! Happy Mother's Day to you! xo

La Tea Dah said...

They are beautiful! Yum!

Melanie said...

These sound and look oh so very, very yummy!!! Must try!!!

FABBY'S LIVING said...

Oh sweet Lorraine, this sounds soo yummy, wish I had a piece right this minute with a cuppa coffee! I'll make it next week. Thanks for the recipe. Have a wonderful Mother's Day, along with your beautiful family.
FABBY

Happier Than a Pig in Mud said...

Your rolls are beautiful and would be a very special treat! Please check the glaze recipe. Have a wonderful Mother's Day Weekend Lorraine:@)

Gypsy Heart said...

Oh my word! These look and sound delish ~ I can't wait to try them.

xo
Pat

SavoringTime in the Kitchen said...

They are just beautiful! I can tell they're just as delicious as they look.

Susan said...

These look luscious, Lorraine. I would want to eat every one in the basket! Mmm mmmm mmm I LOVE raspberry anything! Susan

Pondside said...

Oh my goodness, but these look delicious! My mum used to make something very similar that we called 'Nellie's Muffins'. They weren't muffins, and we never knew who Nellie was, but we loved them!

Kristina said...

Oh my, my tummy is growling for them. Yum.

Winnie said...

These rolls look absolutely heavenly!!
Definitely my kind of pasty - I love it!!

Maple Lane said...

These are so pretty. My niece (Larry's daughter) loves anything raspberry and she is coming to visit us at the end of the month. I'll have to practice up!

Tiffany Victoria said...

These would make a fantastic gift; especially if given in a nice basket.

www.tvictoria.com

Olga said...

I love raspberries, so I think this is something I would like to make. These swirl rolls look so beautiful and delicious.

Ann said...

if I had gotten here sooner I could have made these and had one this morning instead of my cinnamon roll. They look very good

Just a little something from Judy said...

Oh my goodness! It sure is good you don't live closer to me:) They look amazing!

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