These rolls are made like cinnamon rolls- but instead of a butter/cinnamon filling, the filling is a bit of sugar, cornstarch, and a bag of frozen raspberries. Then they are baked and frosted with a simple icing. I added vanilla bean seeds to my icing and really sent it over the top- I loved how it tasted and looked.
This problem could have been corrected by one very simple thing- covering the rolls with foil during the last 10 minutes of baking time- which I will do with this and similar recipes from now on, to avoid such disappointment. :) I do remember reading, somewhere, that the internal temp for fully baked bread is 190 F. So, when I made another bread recipe later in the week, I tested it and it was 200 F, and fully done. :) Just a little FYI; I think I'll test bread every time now.
adapted from Food and Wine via Buns in My Oven
For the dough:
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1/2 teaspoon salt
4 1/4 cups all-purpose flour, plus more for dusting (can use some whole wheat pastry flour)
For the filling:
One 10 or 12-ounce package frozen raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch
For the glaze:
1 cup powdered sugar
3 tablespoons heavy cream
1/2 teaspoon vanilla
1/2 vanilla bean, seeds scraped out, optional
1. Heat the milk to 95 degrees in a small saucepan or in the microwave. Add the milk and sugar to the bowl of a stand mixer and sprinkle the yeast into the milk mixture. Let sit until foamy, about 5 minutes.
2. Add the softened butter, eggs, salt, and mix with the dough hook on low. Beat in the flour and increase the speed to medium. If dough is still runny, add more flour, a little bit at a time, until it comes together. You want the dough to remain soft but not too soft. Continue beating for 3 minutes or until a soft dough forms. Increase the speed to medium-high and beat the dough for 10 minutes.
3. Form the dough (it will be rather soft) into a ball and place it into a greased bowl. Cover with plastic wrap and place in a warm spot (the oven with the light turned on is perfect for this) to proof for 1 hour or until doubled in size.
4. Line the bottom of a 9x13 baking pan (or two 9 inch round cake pans) with parchment paper and spray with cooking spray. (I used a 9x13 and still had to place 4 rolls in a smaller baking dish.) Turn the dough out onto a lightly floured work surface or Silpat and roll into a 10x24 inch rectangle.
5. Combine the frozen raspberries, sugar, and cornstarch in a medium sized bowl and stir until just combined. Work quickly so as not to let the raspberries thaw. Sprinkle the raspberry mixture evenly over the dough, leaving about an inch of space along the bottom length of the rectangle.
Roll the dough tightly to form a 24 inch long log.
6. Working quickly, cut the log into quarters, and then each quarter into 4 evenly sized slices. I always use floss or thread to cut rolls like this. Place each roll in the prepared pan, cut sides up. Cover the pan with plastic wrap and let rise for 2 hours.
7. Preheat the oven to 400 degrees and bake the rolls for 20 minutes or until they are golden and bubbling. If starting to brown before the time is up, cover with foil and continue baking. Cool on a wire rack for 30 minutes.
8. Prepare the glaze by whisking together the powdered sugar, cream, vanilla, and the optional seeds from vanilla bean. Drizzle the glaze over the rolls and serve.
Note: To prepare the rolls ahead of time, complete the recipe through the second rise and then wrap with foil and place in the refrigerator overnight. Remove from the fridge in the morning to return to room temperature and continue baking as per the recipe.
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