Raspberry Sweet Rolls
Sweet rolls filled with sweetened fresh raspberries and topped with raspberry frosting.
Ingredients
- 2 cups milk
- ½ cup sugar
- ½ cup vegetable oil
- 2 ½ tsp instant yeast (I use SAF yeast (I use SAF yeast.)
- 4 ½ cups all purpose flour more or less
- 1 ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
Filling
- ¼ cup salted butter melted
- 1 cup raspberries
- ⅓ cup sugar
- ½ tsp cornstarch
Frosting:
- ¼ cup soft butter
- 2 Tbsp fresh raspberries
- 1 dash salt
- ¼ tsp vanilla extract
- 1 ¾ cups powdered sugar more or less
Instructions
- For dough: heat the milk, sugar and oil, and sugar in a saucepan over medium heat to just below a boil. Remove from heat and let cool to lukewarm. Pour into a large mixing bowl.
- Add yeast and stir till dissolved. Add 4 cups of the flour. Stir until just combined, then cover and let raise for 1 hour.
- Add the salt, baking soda, baking powder, and another half cup of flour. Stir thoroughly to combine, adding more flour as needed to make a soft dough.
- On a floured surface, roll the dough into a large rectangle, about 12 x 28 inches. Spread the melted butter evenly over the dough. Combine the raspberries, sugar, and cornstarch, and spread on top of the butter.
- Roll up the dough lengthwise and pinch the seam to seal. Cut into 24 slices. Place sliced rolls in 2 greased 9x13" pans, or one large jelly roll pan.
- Cover and let rise for about 30 minutes. Bake in a preheated 350° oven for 25-30 minutes or till lightly browned. Let cool for about 20 minutes, then frost.
- Frosting: In a large bowl, whisk together the butter, raspberries, salt, vanilla, and 1 1/2 cups of powdered sugar. Add more sugar as needed to make a spreadable consistency.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 36gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 218mgPotassium: 78mgFiber: 1gSugar: 17gVitamin A: 154IUVitamin C: 2mgCalcium: 37mgIron: 1mg
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