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Raspberries & Blackberries Sweet Rolls Recipe<\/p>\nRaspberries & Blackberries Sweet Rolls Recipe<\/p>\n
<\/p>\n
Dough<\/p>\n
3 \u2013 3 \u00bd C. all-purpose flour, divided<\/p>\n
1\/2 C. granulated sugar<\/p>\n
1 T. instant yeast<\/p>\n
1 tsp. salt<\/p>\n
1 C. milk, warmed to about 75\u00b0F<\/p>\n
1\/3 C. vegetable oil<\/p>\n
<\/p>\n
Filling<\/p>\n
1 Package (6 ounces) Raspberries<\/p>\n
1 Package (6 ounces) Blackberries<\/p>\n
1 tsp. cornstarch<\/p>\n
Zest of 1\/2 large lemon (about 1 tsp.)<\/p>\n
1\/4 C. (1\/2 stick) unsalted butter, softened<\/p>\n
1\/2 C. granulated sugar or light brown sugar<\/p>\n
<\/p>\n
Glaze<\/p>\n
1 \u00bd C. confectioners\u2019 sugar<\/p>\n
3 T. unsalted butter, melted<\/p>\n
1\/2 tsp. vanilla extract<\/p>\n
2 \u2013 3 T. whole milk, divided<\/p>\n
<\/p>\n
Butter or spray lightly with oil a 9-inch x 13-inch baking dish and set aside. Dough: Place 2 C. all-purpose flour into a large mixing bowl or the bowl of a stand mixer. Add 1\/2 C. granulated sugar and Add 1 T. instant yeast and Add 1 tsp. salt. Add 1 C. warm milk and Add 1\/3 C. vegetable oil. STIR ingredients until smooth. Add and stir in up to 1 \u00bd C. additional all-purpose flour until a soft dough forms. Mix dough using dough hook or knead by hand 5 \u2013 7 minutes until smooth. Cover dough and let rest 10 minutes. Filling: Place 1 package (6 ounces) raspberries into a medium bowl. Add 1 package (6 ounces) blackberries and cut any very large blackberries into smaller pieces. Add 1 tsp. cornstarch. Add 1 tsp. lemon zest. Stir to combine and set aside berry mixture. Dust a work surface lightly with flour. Transfer dough to work surface. Roll out dough to a 12-inch x 18-inch rectangle. SPREAD 1\/4 C. softened butter evenly over dough. SPRINKLE 1\/2 C. granulated sugar evenly over dough. SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges. BEGIN with long end of dough and ROLL into a tight log. CUT into 12 even slices. TRANSFER pieces to prepared baking dish and LEAVE about 1 \u00bd inches between pieces. COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 \u2013 90 minutes). PREHEAT oven to 350\u00b0F. REMOVE plastic wrap and BAKE 25 \u2013 30 minutes until edges are golden brown. Glaze: PLACE 1 \u00bd C. confectioners\u2019 sugar into a small bowl. ADD 3 T. melted butter and ADD 1\/2 tsp. vanilla extract. ADD 2 T. whole milk and STIR to combine. ADD up to 1 additional T. whole milk and STIR until glaze is a thick pourable consistency. DRIZZLE glaze over sweet rolls and SERVE warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Raspberries & Blackberries Sweet Rolls Recipe Dough 3 \u2013 3 \u00bd C. all-purpose flour, divided 1\/2 C. granulated sugar 1 T. instant yeast 1 tsp. salt 1 C. milk, warmed to about 75\u00b0F 1\/3 C. vegetable oil Filling 1 Package (6 ounces) Raspberries 1 Package (6 ounces) Blackberries 1 tsp. cornstarch Zest of 1\/2 large lemon (about 1 tsp.) 1\/4 C. (1\/2 stick) unsalted butter, softened 1\/2 C. granulated sugar or light brown sugar Glaze 1 \u00bd…<\/p>\n