Instructions
1. Prepare the Dough
- Activate the Yeast: In a small bowl, combine the warm milk and water (about 110°F or 43°C). Stir in the yeast and let it sit for about 5–10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 3 cups of flour, sugar, and salt.
- Combine: Once the yeast is activated, add it to the flour mixture along with melted butter and the egg. Mix until a soft dough forms. If the dough is too sticky, gradually add more flour until it’s manageable.
2. Knead the Dough
- Knead: Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook.
- First Rise: Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
3. Make the Filling
- Prepare Raspberries: In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, lemon juice, and lemon zest. Cook gently until the mixture is thickened, about 3–5 minutes. Remove from heat and let it cool.
4. Roll Out the Dough
- Shape the Dough: After the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 12×18 inches.
- Spread Filling: Evenly spread the raspberry filling over the dough, leaving a small border around the edges.
5. Roll and Slice
- Roll Up: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.
- Slice: Cut the log into 12 equal slices and place them in a greased 9×13-inch baking dish or on a parchment-lined baking sheet.
6. Second Rise
- Let Rise Again: Cover the rolls with a kitchen towel and let them rise for another 30 minutes, or until puffy.
7. Bake the Rolls
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the rolls for 25–30 minutes or until golden brown. If they brown too quickly, cover with foil during the last few minutes.
8. Prepare the Lemon Glaze
- Mix the Glaze: While the rolls are baking, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more lemon juice or milk as needed.
9. Glaze and Serve
- Glaze the Rolls: Once the rolls are out of the oven, let them cool for a few minutes before drizzling the lemon glaze over the top.
- Enjoy: Serve warm and enjoy the delightful combination of raspberry and lemon in every bite!
Tips for the Perfect Raspberry Lemon Rolls
- Fresh vs. Frozen Raspberries: Fresh raspberries work beautifully, but if using frozen, ensure they are thawed and drained to prevent excess moisture.
- Make Ahead: You can prepare the dough and filling a day in advance. Assemble the rolls and refrigerate overnight before the second rise and baking.
- Add a Twist: Experiment with different fruits like blueberries or strawberries for a fun twist on this recipe.
- Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat in the microwave or oven for a few minutes before serving.
Conclusion
Raspberry Lemon Rolls are a delightful treat that combines the sweetness of raspberries with the bright zing of lemon, all wrapped in soft, fluffy dough. Perfect for any occasion, these rolls are sure to be a hit with family and friends. With simple ingredients and an easy preparation process, you can enjoy this delicious baked good any time. So gather your ingredients, follow the steps, and indulge in the delightful flavors of homemade Raspberry Lemon Rolls!
