Raspberry Sweet Rolls - Revision history

Dhanson: /* Preparation */

2020-05-06T13:23:19Z

Preparation

← Older revision		Revision as of 13:23, 6 May 2020
Line 44:		Line 44:
	Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.		Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.

	Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased ~~9X13~~ baking pan.		Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9x13 baking pan.

	Now follow the exact same steps with the other half of the dough, using the remaining ingredients.		Now follow the exact same steps with the other half of the dough, using the remaining ingredients (use a 9x13 pan for each half of the dough).

	Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack.		Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack.

Dhanson at 13:22, 6 May 2020

2020-05-06T13:22:01Z

← Older revision		Revision as of 13:22, 6 May 2020
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	\|CookTime=15-17 min		\|CookTime=15-17 min
	\|Source=[http://www.twopeasandtheirpod.com/raspberry-sweet-rolls/print/ Two Peas and Their Pod]		\|Source=[http://www.twopeasandtheirpod.com/raspberry-sweet-rolls/print/ Two Peas and Their Pod]
	\|Yield=24-30 rolls		\|Yield=24-30 rolls; or 12 really big rolls
	\|Rating={{Very Good}}		\|Rating={{Very Good}}
	}}		}}

Dhanson at 02:19, 6 May 2020

2020-05-06T02:19:51Z

← Older revision		Revision as of 02:19, 6 May 2020
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	\|Rating={{Very Good}}		\|Rating={{Very Good}}
	}}		}}
	These are especially a good alternative if you've become tired/bored with [Elaine's Overnight Caramel Rolls\|caramel rolls] (like that could happen).		These are especially a good alternative if you've become tired/bored with [[Elaine's Overnight Caramel Rolls\|caramel rolls]] (like that could happen).

	=== Ingredients ===		=== Ingredients ===

Dhanson at 16:41, 20 January 2016

2016-01-20T16:41:47Z

← Older revision		Revision as of 16:41, 20 January 2016
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	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=		\|PrepTime=30 min + 30 min rising time
	\|CookTime=		\|CookTime=15-17 min
	\|Source=[http://www.twopeasandtheirpod.com/raspberry-sweet-rolls/print/ Two Peas and Their Pod]		\|Source=[http://www.twopeasandtheirpod.com/raspberry-sweet-rolls/print/ Two Peas and Their Pod]
	\|Yield=24-30 rolls		\|Yield=24-30 rolls

Dhanson: Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.twopeasandtheirpod.com/raspberry-sweet-rolls/print/ Two Peas and Their Pod] |Yield=24-30 rolls |Rating={{Very Good}}..."

2016-01-20T16:40:00Z

Created page with "{{RecipeSummary |PrepTime= |CookTime= |Source=[http://www.twopeasandtheirpod.com/raspberry-sweet-rolls/print/ Two Peas and Their Pod] |Yield=24-30 rolls |Rating={{Very Good}}..."

New page

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=[http://www.twopeasandtheirpod.com/raspberry-sweet-rolls/print/ Two Peas and Their Pod]
|Yield=24-30 rolls
|Rating={{Very Good}}
}}
These are especially a good alternative if you've become tired/bored with [Elaine's Overnight Caramel Rolls|caramel rolls] (like that could happen).

=== Ingredients ===
==== Dough ====
* 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
* 6 tablespoons shortening (Crisco)
* 1 cup granulated sugar
* 9 cups unbleached all-purpose flour
* 2 cups hot water
* 2 eggs, beaten
* 1 tablespoon salt

==== Filling ====
* 1/2 cup softened butter
* 1/2 cup light brown sugar
* 3 1/2 cups frozen raspberries
* 1/3 cup granulated sugar
* Zest of 1 large lemon
* 1 1/2 teaspoons cornstarch

==== Frosting ====
* 4 ounces cream cheese, at room temperature
* 1/4 cup unsalted butter, at room temperature
* 1 cup powdered sugar
* 1 teaspoon lemon zest

=== Preparation ===
Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.

In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.

Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.

Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan.

Now follow the exact same steps with the other half of the dough, using the remaining ingredients.

Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F and bake for 5-7 more minutes or until golden brown. Remove pans from oven and let cool on a wire rack.

While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.

[[Category:Raspberries]]
[[Category:Breakfast]]