Raspberry Lemon Rolls (Print Version)
# Ingredients:
01 -
1 egg, room temperature.
02 -
¼ cup sugar (50g).
03 -
⅓ cup butter, melted (74g).
04 -
1½ cups buttermilk, warmed (354mL) (to 100°F).
05 -
2¼ teaspoons yeast.
06 -
4 cups all-purpose flour (552g).
07 -
¾ teaspoon salt.
08 -
½ cup heavy cream, warmed (for pouring on the rolls).
09 -
1½ cups raspberries (169g).
10 -
2 tablespoons water.
11 -
6 tablespoons sugar (75g).
12 -
1 teaspoon cornstarch + 2 teaspoons water.
13 -
Pinch of salt.
14 -
2 eggs.
15 -
1 egg yolk.
16 -
⅓ cup lemon juice (78mL).
17 -
Zest of 2 lemons.
18 -
¾ cup sugar (150g).
19 -
4 tablespoons unsalted butter (56g).
20 -
Pinch of salt.
21 -
½ cup powdered sugar (69g).
22 -
3 tablespoons unsalted butter, softened (42g).
23 -
2 tablespoons heavy cream (30mL).
24 -
3 tablespoons raspberry jam.
25 -
2.8 ounces cream cheese (80g).
26 -
Pinch of salt.
# Instructions:
01 -
Warm the buttermilk to 100-105°F. Add ½ tsp sugar and yeast; let rest until foamy (5-10 minutes). In a large bowl, whisk sugar and egg, then add melted butter. Pour yeast mixture into the bowl, add flour and salt, then knead until smooth (10-20 mins by hand or 4-6 mins in a stand mixer). Let dough rise in an oiled bowl, covered, for 1-2 hours or until doubled in size.
02 -
Heat raspberries, sugar, salt, and water in a saucepan over medium heat, stirring and mashing as it thickens (about 5 mins). Add cornstarch slurry (1 tsp cornstarch + 2 tsp water) and cook until thick (about 5 more mins). Let cool.
03 -
Massage sugar and lemon zest together, then whisk in eggs and yolk. Add lemon juice and cook over simmering water, stirring until thick. Remove from heat, add butter, and chill in the fridge.
04 -
Roll dough into a 17x13 inch rectangle. Spread ½-¾ cup lemon curd, followed by ½-¾ cup raspberry filling. Roll dough into a log and cut into 12 pieces. Place in a buttered 9x13 inch pan. Let rise for 1½ hours, then pour warm heavy cream over the rolls. Bake at 345°F for 25-28 minutes. Let cool slightly.
05 -
Beat butter and cream cheese, then add raspberry jam. Mix in powdered sugar and heavy cream until smooth.
06 -
Spread frosting over the warm rolls and enjoy!.
# Notes:
01 -
These Raspberry Lemon Rolls are soft, tender, and bursting with flavor. Filled with tangy lemon curd and sweet raspberry reduction, they’re perfect for brunch or a delightful treat any day.