Lemon Raspberry Breakfast Rolls

From Joy the Baker

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR DOUGH:

  • 1

    cup milk

  • 2/3

    cup sugar

  • 1 1/2

    tbsp active dye yeast

  • 1/2

    cup (1 stick) unsalted buttered, softened to room temperature

  • 2

    large eggs

  • 1/2

    tsp lemon zest

  • 1/2

    tsp salt

  • 4 1/4

    cups all-purpose flour, plus 1/2 cup for kneading, plus more for sprinkling the counter.

  • FOR THE FILLING:

  • 1

    heaping cup fresh raspberries (if using frozen, do not thaw)

  • 1/3

    cup sugar, plus 1/2 cup sugar for dusting

  • 1

    tsp lemon zest

  • 1

    tsp cornstarch

  • 1/4

    cup (1/2 stick) unsalted butter, melted, browned and slightly cooled

  • FOR GLAZE:

  • 1 1/2

    cup powdered sugar

  • 2

    tbsp lemon juice

  • 1

    tbsp water

Directions

TO MAKE DOUGH: In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into a bowl of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. the yeast will foam and bubble. That's how you know it's alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes. Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky. That's right! Place dough in a large lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours. While dough rises, grease a 9x13" pan with butter. Set aside TO MAKE FILLING: In a medium bowl toss together raspberries, sugar, lemon zest and cornstarch. Crush the raspberries just slight as you stir. Set aside. In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly. TO ASSEMBLE THE ROLLS: When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10x20" rectangle. Spread the butter over the dough. Spread the filling over the dough. Raspberries will be here and there across the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar. Working quickly, tightly roll up the dough into a 20" long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. The rolls will release juice into the bottom of the pan. That's fine! Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until puffed. Preheat oven to 400 degree F. Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes. TO MAKE GLAZE: In a small bowl, whisk together sugar, lemon juice and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.

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