Soft Raspberry Sweet Rolls
Switch it up and make these delicious raspberry sweet rolls. They are so simple (and easy) to make. If you are looking for something that is not as sweet as a cinnamon roll, these might be perfect for your next breakfast side kick.
Makes two 8×8 pans of raspberry sweet rolls.
4 1/2 cups of flour
3/4 cup scalded milk
3/4 cups cold water
1/3 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1 stick melted butter
For Raspberry Spread (per 8×8 pan)
1 cup raspberry jam
1/2 stick melted butter
Making Homemade Rolls
In a mixing bowl, add the milk and water, sugar, yeast, salt & egg.
Use a dough hook if you are using a stand mixer.
Once mixed, slowly add half the flour, and then add butter.
Add the remaining amount of flour and mix until it starts to pull from the bowl.
In a separate bowl add about 2 teaspoons olive oil and place dough into bowl.
Cover with plastic wrap and towel and allow to rise until it doubles in size, punch down and cut in half.
Cut the dough into 2 pieces to make rolls.
Roll out on floured surface until it’s flat and rectangular in shape.
Spread the butter onto the dough and then add a cup of raspberry jam onto the dough.
Roll into a large long roll.
Cut the dough in half and then each piece into half a few times until in several pieces.
Place rolls onto greased pan.
Preheat oven to 375F.
Allow to rise and bake for 25-30 minutes, until golden brown.
Allow the rolls to cool slightly (about 5-10 minutes).
Add a glaze of confectioners sugar and water (1 cup sugar to 1 tablespoon of water…adding more water if needed) and drizzle onto your rolls. We set the drizzle to the side until serving (and make it when we want it), because not everyone likes the drizzle on the rolls.
Repeat for remaining dough to make additional rolls, or make cinnamon rolls.
- Spray the 8×8 pan so that the rolls come out easily
- You can use a 9×11 pan if you want to bake the rolls all at the same time
- If you want to freeze the other pan of rolls, do not use a glass pan
- You can add nuts into the spread if you would like, walnut and pecan pieces work well
- Don’t rush the baking or rising, you want them light and fluffy, not bricks
- We used homemade raspberry jam, but store bought works fine too.