January 11, 2021

Raspberry Lemon Sweet Rolls


 DOUGH:

4 1/2 tsps yeast (or 2 packets) dissolved in 1 cup very warm water

6 TBS shortening (butter is OK too)

1 cup sugar

9 cups unbleached all purpose flour

2 cups hot water

2 eggs, beaten

1 TBS salt

FILLING:

1/4 cup butter softened

1/3 cup brown sugar mixed with 1/4 cup white sugar

    RASPBERRY PUREE:

    1-2 cartons raspberries, pressed through a fine strainer to make a puree

    3 TBS sugar

    Zest and a couple squeezes of juice of half a lemon

    1 1/2 tsp corn starch

FROSTING:

8 oz cream cheese, softened

1/2 cup butter, softened

2 cups powdered sugar

Zest and a couple squeezes of juice of half a lemon

INSTRUCTIONS:

Add yeast to very warm water and let sit for 5-10 minutes until bubbly and poofy.

In stand mixer, add shortening, sugar, salt, and hot water and mix together.  Let cool slightly and then add in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Add in beaten eggs and mix.

Gradually mix in remaining flour and mix for about 2 minutes with the dough hooks. Remove dough from bowl and knead by hand until dough is satiny and smooth. Grease bowl and put the dough back into the bowl and cover with a towel. Let rise until double, about 30-60 min.

Remove dough from bowl and place on lightly floured counter. Divide dough in half.  (You will repeat these same steps with the second half of the dough. So only use half of the brown sugar mixture and half of the raspberry puree) Roll one half of the dough out into a rectangle shape. Spread softened butter on the dough (I just use my hands, it works the best!) and then sprinkle with the brown sugar/white sugar mix. It's ok to not use it all, just put as much as you like on. Take your raspberry puree and combine it with the sugar, lemon zest and juice and corn starch. Mix together until smooth. Pour a couple lines of raspberry puree on the dough.  

Gently roll up the dough into one long row.  Using dental floss, cut the rolls into pieces about 2" thick.  Place into a greased 9x13 pan. Drizzle tops of rolls with more raspberry puree, dripping into the middle of the roll.  

Repeat using the other half of the dough.

Let rolls rise until doubled, about an hour.  

Bake at 350 degrees for 25-32 minutes. Tops should be golden brown and middles cooked through.  

Allow to cool while making the frosting.

Combine cream cheese, butter, powdered sugar, lemon zest and lemon juice and beat with electric beaters until smooth.  Spread frosting on rolls and enjoy!


Recipe adapted from twopeasandtheirpod


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