So hi. Long time no see. I could make excuses. A year without a kitchen. A year drowning in too many chemistry problem sets. A year where I probably should have been writing a blog entitled “Things My Roommate Eats in Restaurants.” Yes, it’s been a year. A WHOLE YEAR in which I have cooked tasty things and failed to self indulgently tell you, a vast invisible internet audience, all about it. What a TRAGEDY. But fear not dear readers! Times have changed! I have returned to an apartment with a kitchen for a whole new school year with a whole new list of resolutions! Jogging! Blogging! Eating more vegetables! Studying before the night before exams! Figuring out what the heck I should call this blog once I graduate! So with no further adieu – I give you…
Lemon Raspberry Breakfast Rolls, by Joy the Baker
for the rolls
1 cup milk (I used skim)
2/3 cup sugar
1 1/2 Tbsp active dry yeast (~ 2 packets)
1/2 cup unsalted butter, softened
1/2 tsp lemon zest
1/2 tsp salt
4 1/4 cup flour (plus some for sprinkling on the counter, etc.)
for the filling
1 cup fresh raspberries
1/3 cup sugar + 1/2 cup for dusting
1 tsp lemon zest
1 tsp corn starch
1/4 unsalted butter
for the glaze
1 1/2 cup powdered sugar
2 Tbsp lemon juice
1 Tbsp water
Step 1: Warm the milk to body temperature over low heat. Once warm, place in the milk in a large bowl and stir in the 2/3 cup sugar and the yeast. Let this rest 5-7 minutes until foamy.
Step 2: Add the butter, eggs, lemon zest, salt and flour to the yeasty beasties and beat with paddle attachment of a mixer ~2 minutes. Next, swap out for your dough hook attachment and knead on medium speed for 10 minutes.
Step 3: Remove the dough from its bowl onto a lightly floured work surface and knead by hand for another 2 minutes. *NOTE: JOY says to add 1/2 cup flour here and work it into the dough – I did not do this and had perfectly tasty rolls, listen to your dough, if it seems more wet, maybe follow Joy in her infinite wisdom* Your dough should be soft and a little sticky when you finish.
Step 4: Place the dough in a slightly oiled bowl, cover with a kitchen towel, and leave to rise in a slightly warm place until it has doubled in size (about 1-1 1/2 hours).
Step 5: To make the filling, stir together berries, cornstarch and 1/3 cup sugar in a bowl, crushing berries slightly in process. Additionally, melt butter in a small saucepan and continue cooking until it is lightly browned and fragrant.
Step 6: Turn risen dough out onto a lightly floured work surface and gently knead ~1 minute. Roll into a 10X20 in rectangle.
Step 7. To assemble filling, spread browned butter then raspberry filling and then sprinkle with 1/2 cup of sugar.
Step 8: To make glaze, stir together powdered sugar lemon juice and water.
Step 10: Working very quickly roll the dough up (so you have a 20 in log) and cut into 12 rolls (dental floss is a key asset here for cutting the rolls).
Step 11: Place the rolls in a buttered 9X13 in baking sheet and allow to rise 1 hour. Bake 20 minutes at 400 degrees Farenheit until golden. Allow to cool 15-30 minutes before topping with glaze and enjoying!
These will keep a few days when wrapped well and stored at room temperature.