Raspberry Ribbon Rolls
Ingredients
Ingredients
- 1/2 cup warm water (100° to 110°F)
- 2 (4-1/2 tsp.) envelopes Fleischmann's® Traditional Yeast
- 1/2 teaspoon sugar
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup butter OR margarine
- 2 teaspoons salt
- 4-3/4 to 5-1/4 cups bread flour
- 2 eggs
- 2 teaspoons pure vanilla extract
Filling
- 2/3 cup sugar
- 2 tablespoons Fleischmann's® Corn Starch
- 2 cups fresh OR frozen raspberries, thawed
- 1/4 cup butter OR margarine, softened
Frosting
- 2 cups powdered sugar
- 2 tablespoons butter OR margarine, softened
- 1 teaspoon pure vanilla extract
- 2 to 3 tablespoons milk
PRODUCTS
Instructions
- Combine water, yeast and 1/2 teaspoon sugar in a large mixer bowl. Let stand for 5 minutes. Heat milk, 1/2 cup sugar, butter and salt until warm (100° to 110°F); butter will not be completely melted. Add 2 cups flour and milk mixture to yeast; beat until well blended. Beat in eggs and vanilla; beat for 3 minutes on medium speed. Add enough remaining flour to form a soft dough.
- Turn out onto lightly floured surface and knead 6 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 45 to 60 minutes.
- For filling, combine sugar and corn starch in a small saucepan, stirring until blended. Add raspberries and mix well. Cook over medium heat until sauce comes to a boil and boils one minute. (Note: if using fresh berries, you may need an additional 1 to 2 teaspoons of corn starch). Remove from heat and cool.
- Grease a 13 x 9-inch and 8 x 8-inch pan. Punch dough down. Divide dough in half. Roll dough into a 10 x 15-inch rectangle. Spread half the butter over the dough, then top with half of the filling. Roll up from long side and cut into 9 equal slices. Repeat with remaining dough, placing 12 rolls in the 13 x 9-inch pan and 6 rolls in the 8 x 8-inch pan.
- Cover and let rise until doubled, about 45 to 60 minutes.
- Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Cool 15 to 20 minutes.
- For frosting, combine all ingredients and enough milk to reach desired consistency. Drizzle over warm rolls.
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