Raspberry Lemonade Sweet Rolls
Raspberry Lemonade Sweet Rolls are fluffy, soft rolls filled with a luscious raspberry lemonade butter, and topped with a sweet, tangy raspberry lemonade glaze and a burst of raspberry jam. Citrusy bliss in every bite.
Servings: 24 rolls
Equipment
- Danish Dough Whisk
Ingredients
- 2 Tablespoons lukewarm water
- 1 Tablespoon yeast
- ½ Tablespoon granulated sugar
- 1 cup (227g) water
- ¼ cup (56.5g) unsalted butter sliced
- 3 Tablespoons powdered milk
- 2 teaspoons lemon emulsion
- ¼ cup (49.5g) granulated sugar
- 1 egg
- ½ Tablespoon kosher salt
- 3 ½ - 4 cups (480g) all purpose flour plus additional ½ cup (60g) if needed
Raspberry Lemonade Butter:
- ½ cup (113g) unsalted butter
- 2 Tablespoons lemon zest
- 1 Tablespoon fresh-squeezed lemon juice
- 2 Tablespoons freeze-dried raspberries powdered
- 2 Tablespoons powdered sugar
Raspberry Lemonade Glaze:
- ¼ cup (56.5g) unsalted butter, softened
- ¾ cup (62.5g) powdered sugar
- 1 Tablespoon freeze-dried raspberries powdered
- ½ Tablespoon seedless raspberry jam
- 2 teaspoons lemon emulsion
- ½ Tablespoon lemon juice
- Generous pinch of salt
Jam Glaze:
- 3 Tablespoons seedless raspberry jam
- 1 teaspoon fresh-squeezed lemon juice
Instructions
Raspberry Lemonade Butter:
- Before making sweet rolls, prepare Raspberry Lemonade Butter and spray muffin tins with non-stick spray.
- Add all ingredients into bowl or food processor (or mortar and pestle). Smash until all ingredients are incorporated and smooth. Set aside.
Sweet Rolls:
- Add 2 Tablespoons lukewarm water to small bowl. Sprinkle yeast and sugar over water. Stir slightly and set aside.
- In medium microwavable bowl, heat 2 cups water and slabs of butter for 2 minutes or until boiling. Add powdered milk and sugar. Whisk together.
- Whisk eggs in a large mixing bowl. Slowly whisk hot/warm milk mixture into the eggs so as to temper the eggs. Add salt and whisk. Add yeast mixture and whisk.
- Add 2 cups flour and mix with dough whisk until incorporated. Add 1 ½ to 2 cups more flour until the dough pulls away from the bowl and clumps together. Knead in remaining flour (and up to ½ cup more) until dough is smooth and not tacky.
- On a floured surface, roll out dough into a rectangle measuring approximately 9 inches by 24 inches, and about ¼ inch thick. Spread the prepared Raspberry Lemonade Butter evenly over the rolled-out dough.
- Using a pizza cutter, slice the dough into 1-inch strips along the short side, resulting in strips measuring 1 inch by 9 inches. Roll each strip tightly and place it in a muffin tin that has been generously sprayed with non-stick spray. Make sure the tail of the roll sits under the rest of the roll to secure its shape.
- Loosely cover with non-stick sprayed plastic wrap. Let rise on counter for approximately 45 minutes, or doubled in size.
- Halfway through the rise, heat oven to 425°F (220°C). Bake sweet rolls for 12 minutes.
Glazes:
- While baking, make raspberry lemonade glaze and jam glaze.
- For raspberry lemonade glaze, microwave butter for 30 seconds in a microwave safe, medium sized bowl. Add all other ingredients and mix until smooth.
- For jam glaze, add seedless raspberry jam and lemon juice to a small bowl. Stir until thinned and smooth.
- Immediately as the sweet rolls are removed from the oven, use a pastry brush to smother the rolls with the raspberry lemonade glaze and then a swipe of jam glaze. Serve warm.