Lemon Raspberry Sweet Rolls
|All purpose flour||2 Cup (32 tbs), divided|
|Grated lemon rind||1 Teaspoon|
|Dry yeast||2 Teaspoon (1 Package)|
|Skim milk||1⁄2 Cup (8 tbs)|
|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|
Combine 3/4 cup flour and next 4 ingredients in a large bowl; stir well.
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.