Ingredients:
Dough:
| Ingredient | Quantity |
|---|---|
| White sugar | 1/4 cup |
| Milk (lukewarm) | 1 cup |
| Active dry yeast | 2 1/4 tsp (1 packet) |
| Butter (melted) | 1/4 cup |
| Eggs (room temperature) | 2 large |
| Salt | 1/2 tsp |
| All-purpose flour | 4 cups (more if needed) |
Filling:
| Ingredient | Quantity |
|---|---|
| Raspberries (fresh or frozen) | 2 cups |
| Sugar | 1/2 cup |
| Cornstarch | 2 tbsp |
Lemon Glaze:
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 cup |
| Lemon juice (freshly squeezed) | 2 tbsp |
Instructions:
- Prepare the Dough:
- Activate yeast in warm milk with sugar.
- Add melted butter, eggs, and salt to yeast mixture.
- Gradually add flour to form a soft dough.
- Knead dough for 5-7 minutes.
- Let dough rise in a warm place for 1-1.5 hours.
- Prepare the Filling:
- Combine raspberries, sugar, and cornstarch in a bowl.
- Assemble the Rolls:
- Roll out dough into a rectangle.
- Spread raspberry filling over dough.
- Roll dough into a log, cut into slices.
- Let rolls rise for 30-45 minutes.
- Bake the Rolls:
- Preheat oven to 375°F (190°C).
- Bake rolls for 20-25 minutes.
- Prepare the Lemon Glaze:
- Whisk together powdered sugar and lemon juice.
- Glaze the Rolls:
- Let rolls cool slightly.
- Drizzle lemon glaze over warm rolls.
- Serve and Enjoy:
- Serve warm or at room temperature
