Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon active dry yeast
- ¾ cup warm milk
- ¼ cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- 1 cup fresh raspberries
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- In a small bowl, combine warm milk, a teaspoon of sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the remaining sugar, flour, and salt. Add melted butter, beaten egg, and activated yeast mixture. Mix until a soft, sticky dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm area for 1 to 1.5 hours until it doubles in size.
- Gently fold fresh raspberries into the dough, leaving some whole for texture.
- Transfer the dough onto a floured surface, roll it into a 12×8 inch rectangle, spread butter, and sprinkle raspberries evenly.
- Starting from the longer edge, roll the dough tightly into a log, slice into 8-10 pieces, and place cut side up in a greased dish.
- Cover rolls and let rise for 30-40 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- Whisk together powdered sugar, lemon juice, and lemon zest. Drizzle over hot rolls before serving.
Notes
- Store leftover raspberry rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
- For frozen raspberries, thaw and drain excess moisture before use.
- Prepare the lemon glaze in advance and store in the refrigerator until ready to use.
- For gluten-free options, substitute all-purpose flour with a suitable gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg