Ingredients
Scale
- 4 cups all-purpose flour
- 1 cup milk
- 1/2 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup butter, melted
- 2 eggs
- 2 cups fresh or frozen raspberries
- 1/4 cup cornstarch
- Additional sugar for filling
Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5 minutes until foamy.
- Add melted butter and eggs to the yeast mixture, then gradually mix in the flour until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
- Roll the dough out into a rectangle, spread the raspberry filling, then roll it into a log.
- Slice the log into individual rolls and place them in a greased baking pan.
- Allow rolls to rise for another 30 minutes. Preheat your oven to 350°F (175°C).
- Bake for 25 minutes until golden brown.
- Let cool slightly before serving.
Notes
For extra flavor, drizzle a glaze made from powdered sugar and milk over the rolls once they’re cooled.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg