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Monday, October 29, 2018

Heavenly Raspberry Rolls




Years ago I worked at a photography studio in the mall. Sometimes during lunch, I would sneak over to the food court where there was a stand that sold the best soups, bread, and baked goods I have ever tasted. My absolute favorite things to order were the Creamy Chicken and Wild Rice soup, and their raspberry rolls. Oh, those raspberry rolls. They were giant (like the size of a dinner plate!), fluffy, perfectly tart and sweet....simply heavenly. Similar to a cinnamon roll, raspberry rolls are sweet bread dough rolled around a delicious raspberry filling and topped with rich, creamy cream cheese icing.

It was a sad day when that stand closed up shop and disappeared forever. I still dream of those raspberry rolls. So, I decided to figure out how to make them and after years of trying I think I have it all figured out. If it's not perfect, it's pretty darn close. Except I make mine a whole lot smaller.

Raspberry Rolls are so beautiful and delicious
Now, before we get started, there are a couple things you need to know.
1. these are a little labor intensive. But, absolutely worth every minute.
2. It is important to follow all the directions and measure things as noted in the recipe especially the proof times.

This recipe will knock your socks off!

First, you will need two cups very warm, but not hot, water and three tablespoons of yeast. Pour the water in the bowl and sprinkle the yeast on top. Give it a little stir, and then wait for five minutes. You'll know it's ready to move to the next step when it looks like this:


The yeast is ready when it looks light and foamy.
Once your yeast is ready, add 1/2 cup sugar, 1/3 cup butter, 2/3 cup dry powdered milk, one egg, 1 tablespoon salt and two cups bread flour. You will mix this together on low speed for a couple minutes until smooth. When it looks like this, you can move on.

when your mixture is smooth and free from clumps, you are good to move on to the next step.
Next, you will add another cup of bread flour, mix until smooth, Add another cup of flour, mix until smooth, then, add one last cup of flour (totaling five cups of bread flour) to the mixture and mix until smooth and elastic. Looking like this.

To keep flour from flying all over the place, add it slowly and pulse your mixer until it starts to become incorporated. 
Then you will either turn out the dough onto a floured counter top and knead it for 10 minutes or knead it in your mixer with your bread hook for the same amount of time.

Your bread hook is a fantastic way to save time and energy on kneading. Just pop the hook on and let it do its thing.
Cover your dough and allow it to proof in a warm, draft-free place for 90 minutes or double in size. It will look kinda big, and that's good.  You will punch it down, turn it onto a floured surface and roll it out to a rectangle 24"x18". This is important if you want your rolls to be uniform in size.  Then, spread an entire stick of room temperature salted butter over the entire surface of the dough. making sure it is evenly coated. Next, combine 1 cup granulated sugar, 1/4 cup brown sugar, and 1 teaspoon cinnamon in a dish. Sprinkle mixture over butter. Then open a small package of COOK AND SERVE vanilla pudding and sprinkle the entire dry package evenly across the surface. Finally, crush your frozen raspberries and sprinkle them over the sugar, pudding mix, and butter. Big pieces of raspberries are so good, so try not to crush them too much.

Butter, cinnamon sugar, COOK AND SERVE pudding mix and frozen raspberries make up the beautiful filling.


Roll the dough up over the mixture and slice into 24 (one inch) slices. Arrange rolls on a parchment lined cookie sheet and cover with a thin towel. Allow them to rise for 2 hours.

After rolling, cut dough into 24 one inch slices.

Bake these little beauties at 350 for about 16-20 minutes. Then frost with cream cheese icing. 
Delish!

You will need:
-sweet roll bread-
2 cups very warm water
3 TBL dry active yeast
1/2 c. sugar
1/3 c. butter
1/3 c. dry powdered milk
1 TBL salt
1 egg
5 1/2 cups bread flour

-raspberry filling-
1 stick butter, room temperature
1 cup granulated sugar
1 teaspoon cinnamon
1-pint FROZEN raspberries, lightly crushed
1 pkg COOK AND SERVE vanilla pudding powder

-cream cheese icing-
8 oz. block cream cheese
1/4 c. butter
3 cups powdered sugar
2 tsp. vanilla
1/2 teaspoon salt

Dissolve yeast in water for 5 minutes. Add sugar, salt, dry milk, egg, butter, and two cups flour and mix until smooth. Add remaining flour one cup at a time slowly until smooth. Knead dough for 10 minutes until firm and elastic (watch for the gluten window). Cover, and allow to rise until double in size, about 90 minutes. After that time, turn dough out on a floured surface and roll dough to 24"x18" rectangle. spread room temp. butter over entire surface of roll dough. Mix cinnamon and sugar and sprinkle over butter. Sprinkle entire package of COOK AND SERVE pudding mix powder. Then, distribute crushed berries evenly on top of all the layers. Roll dough into a tight log. Slice 24 one inch slices, and arrange on a parchment-lined baking sheet. Bake at 350 for 16-20 minutes. While cooking, mix together ingredients for cream cheese icing. Once rolls are done, and still hot, ice each roll with a generous amount of icing. Enjoy! Yields 24 rolls. 

Happy Baking!

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