Imagine biting into a pillowy soft roll bursting with vibrant raspberry jam and kissed by bright lemon zest - a heavenly combination that transforms an ordinary morning into an extraordinary culinary experience. These Raspberry Lemon Sweet Rolls aren't just a recipe; they're a delectable journey that will transport your taste buds to a world of pure indulgence. Whether you're a seasoned baker or a curious kitchen novice, this foolproof recipe promises to deliver bakery-quality rolls right from your own oven, with a tantalizing blend of sweet, tart, and utterly irresistible flavors.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup raspberry jam
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup powdered sugar for icing
Instructions
- In a large mixing bowl, combine warm milk, active dry yeast, and granulated sugar. Let sit for 5-7 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Add melted butter, eggs, salt, and lemon zest to the yeast mixture. Whisk thoroughly until well combined and smooth.
- Gradually add flour to the wet ingredients, mixing with a wooden spoon or stand mixer with a dough hook until a soft, slightly sticky dough forms. Knead for 6-8 minutes until the dough becomes elastic and smooth.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for approximately 1 hour or until the dough doubles in size.
- After rising, punch down the dough and roll it out on a floured surface into a large rectangle, approximately 18x12 inches.
- Spread raspberry jam evenly across the rolled-out dough, leaving a small border around the edges. Sprinkle lemon juice over the jam for added brightness.
- Carefully roll the dough from the long side, creating a tight log. Use a sharp knife or dental floss to cut the log into 12 equal rolls.
- Place the rolls in a greased 9x13 inch baking pan, leaving a small space between each roll. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the rolls for 22-25 minutes or until golden brown and fully cooked.
- While rolls are cooling, prepare the icing by mixing powdered sugar with a small amount of milk or lemon juice until smooth and drizzling consistency.
- Once rolls have cooled for 10-15 minutes, drizzle the icing over the top, allowing it to cascade down the sides of the rolls.
- Serve warm and enjoy your homemade Raspberry Lemon Sweet Rolls!
Tips
- Yeast Activation is Key: Ensure your milk is warm (around 110°F), not hot, to properly activate the yeast without killing it.
- Dough Rising Hack: Place your dough in a slightly warm, draft-free area like near a preheated oven or inside a turned-off oven with the light on.
- Rolling Technique: Use dental floss or a sharp serrated knife for clean, even roll cuts that maintain the spiral shape.
- Jam Distribution: Spread raspberry jam evenly, leaving a small border to prevent overflow during baking.
- Icing Consistency: Add milk or lemon juice to powdered sugar gradually to achieve the perfect drizzling texture.
- Make-Ahead Option: You can prepare the rolls up to the second rise, then refrigerate overnight and bake fresh in the morning.
- Storage Tip: Store leftover rolls in an airtight container at room temperature for up to 2 days, or freeze for longer preservation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 6g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 55mg
