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Lemon Raspberry Sweet Rolls

Diet.Chef's picture
Ingredients
  All purpose flour 2 Cup (32 tbs), divided
  Sugar 3 Tablespoon
  Grated lemon rind 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Dry yeast 2 Teaspoon (1 Package)
  Skim milk 1⁄2 Cup (8 tbs)
  Margarine 2 Tablespoon
  Egg 1 , lightly beaten
  All purpose flour 2 Tablespoon
  Vegetable cooking spray 1
  No sugar added raspberry spread 1⁄2 Cup (8 tbs)
  Sifted powdered sugar 1⁄4 Cup (4 tbs)
  Lemon juice 1 1⁄4 Teaspoon
Directions

Combine 3/4 cup flour and next 4 ingredients in a large bowl; stir well.
Set aside.
Combine milk and margarine in a saucepan; cook over medium heat until margarine melts, stirring occasionally.
Cool to 120° to 130°.
Gradually add milk mixture to flour mixture, beating at low speed of an electric mixer until blended.
Beat 2 minutes at medium speed.
Add egg, and beat well.
Gradually stir in enough of the remaining 1 1/4 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover dough and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
Punch dough down, and divide into 12 equal portions.
Roll each portion into a 12-inch rope.
Shape each rope into a loose coil on a large baking sheet coated with cooking spray, leaving a 1/2 inch hole in center (center will close up during rising and leave an indentation).
Cover dough and let rise in a warm place, free from drafts, 40 minutes or until dough is doubled in bulk.
Fill each indentation with 1 teaspoon raspberry spread.
Bake at 350° for 12 minutes or until golden.
Remove from baking sheet immediately.
Combine powdered sugar and lemon juice, stirring well.
Drizzle over warm rolls.

Recipe Summary

Method: 
Baked
Course: 
Fruit Dessert

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