I love these sweet and tart Lemon Raspberry rolls, flecked with vanilla bean and drizzled with lemon sugar. I tried them at a coffee shop in Anchorage and was pleasantly surprised to discover that they were lovingly made by a fellow Southerner. ANNA THOMAS, from South Carolina, bakes everything from maple-bacon biscuits to dark chocolate cherry scones. She generously shared her recipe with us.
Lemon Raspberry Rolls
Yield: Makes about 20 rolls | Total time: 2 hours 30 min
"Whenever my Mom made sweet rolls for me, I always felt like a million bucks. Not only is this recipe fool-proof, and no-knead but it only messes up one pot, and the result is a delicate balance of airy dough and tart deliciousness. This is based on a dough recipe by Ree Drummond for Cinnamon Rolls. I wanted to make a light tart treat for spring, so I added fresh lemon juice and zest. And raspberries. Experiment with your favorite flavors. I've made these before with a lemon-cream cheese glaze; orange zest and ginger; and in fall, an apple cider glaze." --Anna Thomas
- 1 quart whole milk
- 3/4 cup vegetable or canola oil, preferably organic
- 2 1/2 cups vanilla sugar*, divided
- 4 teaspoons active dry yeast
- 9 1/2 cups Bob's Red Mill unbleached white flour
- 1 teaspoon homemade baking powder (2 parts cream of tartar and 1 part baking soda)
- 2 teaspoons fine salt
- 2 sticks/1 cup unsalted butter
- Zest of 1 lemon (plus more for glaze)
- 3 pints fresh raspberries
- Juice and zest of 1 lemon
- 1 (2-pound) bag powdered sugar
- a little milk
- Prepare 1 large sheet pan (approximately 12-x-17-inches) with parchment. Butter top of parchment and sprinkle with sugar (this helps create a crunchy, caramelized bottom); set aside. Combine milk, oil, and 1 cup vanilla sugar in a large pot over medium-high heat. Stir to combine. Heat until steam starts to rise from the surface and it starts to foam on top, being careful not to boil (about 8 to 10 minutes). Remove pot from heat. Let cool for about 45 minutes or until mixture reduces to 110°. Sprinkle yeast over mixture and let sit for a few minutes or until it begins to froth.
- Add 8 1/2 cups of flour to pot. Stir, using a wooden spoon, to combine. Dough will be sticky. Cover with lid or plastic wrap and let rest in a warm, draft-free spot for 45 minutes. It should almost double in size.
- Add another 1 cup flour, salt and baking powder, and stir to combine. Use hands to thoroughly incorporate flour, salt, and baking powder, turning dough over in pot. NOTE: Dough can be made to this point; cover and refrigerate overnight. Roll out and let rise 45 minutes in pan before baking
4. Turn dough out onto a lightly floured surface and gently shape into a rectangle. Roll out with a rolling pin. It should be about 1/8-inch thick and 4 1/2 feet by 1 foot. Yes, it's big!
5. To make sugar filling, combine remaining 1 1/2 cups vanilla with zest of 1 lemon. Melt butter over low heat; let cool slightly and then drizzle evenly over dough, spreading as needed with a spatula. Sprinkle vanilla-lemon sugar evenly over melted butter.
6. Tear raspberries gently with fingers and scatter them evenly over the sugared dough. Roll lengthwise, toward you, in a jellyroll fashion. Pinch with fingers to seal dough along the length of the dough. Cut, using a sharp knife, into 1 3/4-inch rolls. Place on prepared sheet pans and let rise about 15 minutes.
7. While rolls are rising, preheat oven to 385° and make Lemon Glaze by whisking juice and zest of 1 lemon with powdered sugar and a few tablespoonfuls of milk until it resembles pancake batter. You can also add a tablespoon or 2 of melted butter to the glaze. Bake rolls 15 to 20 minutes or until golden brown. Drizzle while warm with Lemon Glaze.
Date Published: March 26, 2013
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.