Raspberry Lemon Rolls

Last week was a week of blunders.  Seemingly everything I touched failed in some way and by Friday afternoon I did something I rarely do - I cried.  I sat in my car, sopping wet from the formidable rain storm which had followed me all day and I mourned my dissatisfaction with life.  Overly dramatic bursts of effusion such as this are, I suppose, somewhat acceptable after long weeks of utter error.   

raspberry lemon rolls

I hate crying but sometimes we need to.  Wether it's because you dropped your much anticipated croissant in a puddle or your eyes are just too full of salty water - it's okay.  It's also okay to eat your feelings.  Bread with fruit and icing - grab and tissue - it's gonna be okay.  

raspberry lemon rolls

These rolls seem to be something in propinquity to a danish pastry, but better.  They are soft and filled with tangy curd and sweet raspberries.   

raspberry lemon rolls

It's okay to be sad for a little while, but it's important to be happy again.  These will make you smile.  

raspberry lemon rolls

I think I just sobbed on your shoulder, is that cool?  Yes?  Okay, thank you.   

Happy Monday, I appreciate you.   



Pedantic Foodie


Raspberry Lemon Rolls

makes one dozen / recipe adapted from Alton Brown

for the dough

  • 8 ounces whole milk (warmed, about 100 degrees F)
  • 2 1/4 ounces sugar
  • 1 tablespoon + 1 teaspoon active dry yeast 
  • 15 ounces all-purpose flour
  • 2 egg yolks
  • 11/2 teaspoons kosher salt
  • 2 ounces unsalted butter (room temperature)

for the filling 

- 2 oz softened butter (divided use)

-1/2 cup lemon curd

- 6oz fresh raspberries 

Preheat oven to 350 degrees F.  

Combine milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed for 1 minute, allow to rest for 15 minutes.  

Switch attachment to dough hook and add butter.  Mix on medium speed until the dough pulls away from the sides of the bowl, about 8 minutes.  (Remove a small piece of dough and pull into a thin sheet, checking to see if light will pass through.  If so, the dough is ready.)

Turn the dough onto a lightly floured surface and shape to form a ball.  Return the dough to the bowl, cover with plastic wrap and set aside in a warm place to rise for one hour.  

When the dough has doubled in size turn out onto a floured surface and roll into a 18x12 sheet.  Spread 1oz butter and lemon curd out onto the dough, then scatter with raspberries.  Form the sheet into a roll beginning with the long edge nearest to you.  Cut the cylinder into one dozen 1 1/2 inch rolls.  

Butter a 9x13 glass baking dish and arrange the rolls cut side down.  Cover with plastic and allow to rise for 40 minutes.  

Bake for 25-30 minutes or until golden brown.   

for the icing 

  • 8oz cream cheese 
  • 1 lemon (zested and juiced) 
  • 1 1/3 cups powdered sugar
  • 3 tablespoons heavy whipping cream 

In the bowl of your stand mixer beat cream cheese and lemon zest until fluffy.  Slowly make additions of powdered sugar while continuing to beat.  When all the sugar has been incorporated add lemon juice and whipping cream.  Spread atop warm rolls.  Enjoy!