Lemon Raspberry Breakfast Rolls

Lemon Raspberry Breakfast Rolls


1cup milk
cup sugar
tbsp active dye yeast
½cup (1 stick) unsalted buttered, softened to room temperature
2large eggs
½tsp lemon zest
½tsp salt
cups all-purpose flour, plus ½ cup for kneading, plus more for sprinkling the counter.
1heaping cup fresh raspberries (if using frozen, do not thaw)
cup sugar, plus ½ cup sugar for dusting
1tsp lemon zest
1tsp cornstarch
¼cup (½ stick) unsalted butter, melted, browned and slightly cooled
cup powdered sugar
2tbsp lemon juice
1tbsp water


In a small saucepan over low heat, warm the milk to about 95 degrees. Pour the warm milk into a bowl of an electric stand mixer fit with a paddle attachment. Stir the sugar and yeast into the warm milk and let sit for 5 to 7 minutes. the yeast will foam and bubble. That’s how you know it’s alive. After frothy, add the butter, eggs, lemon zest, and sea salt to the yeast mixture. Add 4 1/4 cups flour. Beat on low speed for 2 minutes. Stop the mixer, scrape down the sides of the bowl, and replace the paddle with a dough hook. Beat dough with the dough hook on medium speed for about 10 minutes.

Dust a clean counter with flour. Scrape the dough out onto the work surface. Sprinkle with 1/2 cup of flour and knead for about 2 minutes. Dough will be soft and slightly sticky. That’s right!
Place dough in a large lightly oiled bowl. Sprinkle a bit of flour on top of the dough. Cover with plastic wrap and a kitchen towel, and place in a slightly warm place to rise for 1 to 1 1/2 hours.
While dough rises, grease a 9×13” pan with butter. Set aside

In a medium bowl toss together raspberries, sugar, lemon zest and cornstarch. Crush the raspberries just slight as you stir. Set aside.
In a medium saucepan, melt butter until it is browned and fragrant. Set aside to cool slightly.

When the dough has doubled in size, turn out onto a floured work surface and gently knead for 1 minute. Use a rolling pin to roll the dough into a roughly 10×20” rectangle.
Spread the butter over the dough. Spread the filling over the dough. Raspberries will be here and there across the dough. Sprinkle the dough and fruit with 1/2 cup granulated sugar.
Working quickly, tightly roll up the dough into a 20” long log. Cut the log into quarters, then cut each quarter into 3 pieces. Carefully and quickly lift the rolls into the prepared pan. The rolls will release juice into the bottom of the pan. That’s fine! Cover pan with plastic wrap and a kitchen towel and let rest in a warm place for 1 hour, until puffed.
Preheat oven to 400 degree F. Bake rolls for 20 to 25 minutes, until golden and bubbling. Remove from oven and allow to cool for 30 minutes.

In a small bowl, whisk together sugar, lemon juice and water. Drizzle glaze over cooled rolls and serve. Rolls are best served the day they are made but will last up to 3 days well wrapped at room temperature.