These Raspberry Whole Wheat Sweet Rolls are ooey gooey perfection and honestly taste just as good or better than sweet rolls made with only white flour!
How to Make the Softest Fluffiest Sweet Rolls with Whole Wheat Flour
It can be hard to get homemade whole wheat baked goods as soft and fluffy as when you use bread flour or all-purpose flour.
The reason why whole wheat baked goods end up so dense is because whole wheat flour has a lot less gluten compared to all-purpose and bread flour. Gluten is important for giving the dough structure. Without it, baked goods tend to end up flat and dense.
Tips for Using Whole Wheat In Baking:
- Use vital wheat gluten in your recipe. It is like a super charged flour that is mostly just gluten and will add more elasticity and better texture to your doug. Add one tablespoon of vital wheat gluten for every 2-3 cups of flour in your recipe. You can find it at most grocery stores, or on Amazon.
- Add all-purpose or bread flour to your recipe. Even just a little white flour will give it enough gluten to give the dough better structure.
- Let your dough rest for about 20 minutes before kneading. This gives the flour time to absorb the water and softens the grains of whole wheat.
- Add any of these ingredients to your recipe to give you a softer texture. potato flakes, honey, milk (replace some of the water), and butter.
It is also good to experiment with different whole wheat flours. Lucky for us, my town is famous for being the home of Lehi Roller Mills (famous because it’s where they filmed Footloose!! Remember that awesome movie?) They literally have the best whole wheat flour. If you keep getting a dense and heavy product when trying to make whole wheat breads and rolls, try different kinds of whole wheat flour until you get the texture and density you desire.
How to Make the Raspberry Filling
For this recipe, I like to use frozen raspberries. They hold their structure better than fresh, and fresh usually make way too much juice and can make your sweet rolls soggy. Plus you can make these any time of year with frozen even if raspberries aren’t in season!
The filling is incredibly easy. Just stir your cornstarch, sugar and raspberries together until they are coated. Then you are read to spread on your dough!
The sweet rolls will need to rise in the pan, and as they are rising the raspberries will release their juices. This is actually a really good thing!! The bottom of your pan will be begin to glow with sweet red raspberry juice. The juice will be absorbed in the baking process and turn into an incredible sticky raspberry glaze. I was worried it would make the rolls soggy, but it didn’t at all!
How Long Should I Let My Raspberry Rolls Rise?
The ingredient that makes bread rise is yeast. When you use commercial yeast, it feeds on sugar and releases carbon dioxide and alcohols. This causes air bubbles to form in the dough and then the dough to rise.
The rise times in a recipe are specific to what you are making so that your end product turns out delicious fluffy with an amazing flavor. If you let your bread rise too long, you will have too many bubbles. Too many bubbles means the bread will end up very porous with a dry, crumbly texture, and lots of large holes. It can also change the flavor of your bread. Yeast releases alcohols during the rising process and if this happens for the correct amount of time, this gives bread that nice, earthy flavor. If left to rise too long, that flavor will become really strong and can even taste sour.
For this recipe, you will let the dough rise twice. The first time you will want to let it rise for 1-2 hours or until double in size. The time variable is based on the temperature in the place you are letting it rise. If it is a really warm environment, it will be close to the one hour time. If it is a cooler environment, then it will be close to 2 hours. It is a good idea to try and find a warm place for it to rise in your house either way.
The second rise is when the rolls are cut and in the pan. You will let them rise again for 1-2 hours or until the rolls have double in size. The same idea applies with the air temperature on this rise also. We
Are Raspberry Rolls Healthier than Cinnamon Rolls?
The biggest difference between raspberry rolls and cinnamon rolls is that raspberry rolls have a lot less sugar. Instead of the filling mainly consisting of sugar, the filling in raspberry rolls mainly consists of fruit. There is very little added sugar in this recipe, and so if one of your health goals is to eat less sugar, then it is safe to say that this recipe definitely fits the bill!
If you choose to ice these, then that is where the majority of the sugar will come from. You can definitely use less icing and still get the sweetness from it.
These Raspberry Sweet Rolls are the perfect recipe for special occasions – Birthday Breakfast, Christmas Morning Breakfast, Easter Brunch……..I could go on! So next time you are in the mood for a sweet roll, change things up from the traditional cinnamon and make these!
Raspberry Whole Wheat Sweet Rolls
- 1 cup milk
- 1 tbsp yeast active, dry
- 1/3 cup honey
- 4 tbsp butter, softened
- 2 large eggs, beaten
- 2 cups whole wheat flour
- 2 cups bread flour can use all-purpose
- 1 tsp salt
- 10 oz package frozen raspberries
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1/2 cup powdered sugar
- 1-2 tbsp heavy cream or milk
- To start the dough, warm the milk in a saucepan over medium-low heat until lukewarm. Pour the warm milk into the bowl of a stand mixer. Add the honey and yeast and mix for just a few seconds.
- Let the mixture sit until the yeast is bubbly, about 5 minutes. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, and then the salt. Mix.
- Gradually add the flour one cup at a time and mix between. Once it is all added, mix on medium speed until a soft dough forms. Continue to knead until the dough is very soft and the gluten has really started to form. This should take about 8-10 minutes.
- Remove the dough from the mixer and shape the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, about 1 to 2 hours.
- Spray the bottom of a 9×13 inch baking dish with cooking spray. Remove the dough onto a lightly floured work surface and, using a rolling pin, roll into a 12×18 inch rectangle. You will want to make sure the dough is evenly thick so that all your rolls are close to the same size.
- Next you will make the filling. In a medium bowl, gently mix the frozen raspberries with the sugar and cornstarch until they are all coated. Spread the the mixture evenly over the dough.
- Beginning at one of the short ends, roll up the dough to form tight roll. Cut into 12 even slices. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they have almost doubled in size. This will take 1-2 hours depending on how warm your house is. The berries will release their juice at the bottom of the pan – this supposed to happen and will soak into the rolls while they bake.
- Once the rolls have risen, preheat the oven to 400°F (204°C). Cover the rolls with aluminum foil and bake for about 25 minutes. Remove the foil and bake another 10 minutes until they are golden brown on top and the berries are bubbling. Let the rolls cool in the pan for about 10 minutes.
- To make the glaze – in a small bowl, whisk the powdered sugar and heavy cream until smooth. You can use milk instead of cream if you would like. Add more liquid or powdered sugar depending how thick you want the glaze. Spread glaze over the rolls while they are still warm. Enjoy!