Raspberry Whole Wheat Sweet Rolls
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!
Servings 12 rolls
Ingredients
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
Filling
- 10 oz package frozen raspberries
- 2 tbsp sugar
- 1 tbsp cornstarch
Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp heavy cream or milk
Instructions
- 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!