Raspberry Whole Wheat Sweet Rolls

There’s something so incredibly comforting about baking, and there’s no better way to showcase that than with these Raspberry Whole Wheat Sweet Rolls. I remember the first time I made them on a quiet spring morning, the scent of warm dough and sweet berries filling the kitchen. It was a lovely way to start the day, and I couldn’t help but smile as I watched my family gather around the table, their eyes lighting up at the sight of these freshly baked rolls. Each bite was a delightful mix of soft, fluffy dough and bursts of tart raspberries, making our breakfast an unforgettable treat.

Main Ingredients for Raspberry Whole Wheat Sweet Rolls

Understanding the ingredients in these Raspberry Whole Wheat Sweet Rolls is essential to creating the most delicious results. The mixture of wholesome and flavorful components makes all the difference. Each ingredient plays a crucial role in crafting the perfect sweet roll, from the whole wheat flour providing a rich base to the raspberries adding that pop of flavor.

• 1 cup milk – Essential for creating a soft dough, the milk also enriches the flavor.
• 1 tbsp yeast, active, dry – This is the key to making the dough rise and achieve that fluffy texture.
• 1/3 cup honey – Adds sweetness and helps in browning the rolls.
• 4 tbsp butter, softened – This ingredient brings richness and flavor to the dough.
• 2 large eggs, beaten – Eggs help with the structure and add a lovely richness.
• 2 cups whole wheat flour – A healthier option that provides fiber and a nutty flavor.
• 2 cups bread flour (can use all-purpose) – Provides the necessary gluten for a chewy texture.
• 1 tsp salt – Enhances the flavors of all the ingredients.
• 10 oz package frozen raspberries – The star of the show, adding sweetness and tartness.
• 2 tbsp sugar – Helps to sweeten the filling.
• 1 tbsp cornstarch – Aids in thickening the raspberry filling.
• 1/2 cup powdered sugar – Used in the glaze for a sweet finish.
• 1-2 tbsp heavy cream or milk – Used to make the glaze creamy and luscious.

Cooking Method for Raspberry Whole Wheat Sweet Rolls

Now that we have our ingredients ready, it’s time to get cooking! The method for creating these Raspberry Whole Wheat Sweet Rolls is straightforward and enjoyable. Follow these steps for a delightful baking experience.

1. To start the dough, warm the milk in a saucepan over medium-low heat until lukewarm. This will help activate the yeast when added. Pour the warm milk into the bowl of a stand mixer.
2. Add the honey and yeast to the bowl and mix for just a few seconds. Let the mixture sit until the yeast is bubbly, which should take about 5 minutes. This step is crucial as it ensures your rolls will rise properly.
3. Next, on low speed, beat in the softened butter until it is slightly broken up. The butter adds richness and helps create a tender dough.
4. Now, add the eggs and then the salt. Mix until combined. The eggs will contribute to the structure of the rolls.
5. Gradually add the whole wheat flour and bread flour one cup at a time, mixing in between. This gradual addition helps avoid a lumpy dough.
6. Once all the flour is incorporated, mix on medium speed until a soft dough forms. You want to knead this dough until it becomes very soft and elastic, which should take about 8 to 10 minutes.
7. After kneading, remove the dough from the mixer and shape it into a ball. Transfer it to a lightly greased bowl and cover with a clean cloth. Let it sit in a warm place until it doubles in size, about 1 to 2 hours.
8. Once the dough has risen, spray the bottom of a 9×13 inch baking dish with cooking spray. Remove the dough onto a lightly floured work surface. Using a rolling pin, roll the dough into a 12×18 inch rectangle. Aim for even thickness to ensure uniform rolls.
9. Next, prepare the filling. In a medium bowl, gently mix the frozen raspberries with the sugar and cornstarch until they are all coated. Spread this mixture evenly over the rolled dough.
10. Beginning at one of the short ends, roll up the dough to form a tight roll. Cut the rolled dough 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, about 1 to 2 hours.
11. The raspberries will release their juice at the bottom of the pan. This is supposed to happen and will soak into the rolls while they bake, adding even more flavor.
12. Once the rolls have risen, preheat your oven to 400°F (204°C). Cover the rolls with aluminum foil and bake for about 25 minutes. After that, remove the foil and bake for another 10 minutes until they turn golden brown on top and the berries are bubbling. This step is vital for achieving that perfect golden crust.
13. After baking, let the rolls cool in the pan for about 10 minutes. To make the glaze, whisk the powdered sugar and heavy cream until smooth. You can use milk instead of cream if you prefer.
14. Adjust the consistency as needed by adding more liquid or powdered sugar based on how thick you want the glaze. Spread the glaze over the rolls while they are still warm. Enjoy your delicious creation!

Recipe Variations about Raspberry Whole Wheat Sweet Rolls

If you’re looking to mix things up, there are plenty of ways to customize these Raspberry Whole Wheat Sweet Rolls. Here are some ideas to get you started!

• Storage: Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for a longer shelf life.
• Freezing: Yes, these rolls freeze beautifully! Allow them to cool completely, then wrap in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months.
• Flavor Variations: Try substituting the raspberries with other fruits like blueberries or cherries for a different flavor experience.
• Glaze Options: Experiment with different glazes like a lemon glaze or a cream cheese glaze for a unique twist.
• Whole Wheat vs. All-Purpose: Feel free to adjust the ratio of whole wheat flour to all-purpose flour based on your preference. You could even use all all-purpose flour for a lighter texture.

Great Combinations for Raspberry Whole Wheat Sweet Rolls

When it comes to serving these delicious Raspberry Whole Wheat Sweet Rolls, there are so many options to explore. Here are some great combinations that can elevate your mealtime experience:

• Breakfast Treat: Serve them warm with a side of butter and a sprinkle of cinnamon sugar for a delightful breakfast.
• Brunch Delight: Pair these rolls with fresh fruit and yogurt for a complete brunch spread that everyone will love.
• Afternoon Snack: Enjoy them with a cup of tea or coffee for a delightful afternoon pick-me-up.
• Special Occasions: These rolls make a fantastic addition to holiday gatherings or family celebrations.
• Creative Plating: Drizzle some extra glaze over the top just before serving for a beautiful presentation.

FAQ

Conclusion

These Raspberry Whole Wheat Sweet Rolls offer a delightful combination of health and sweetness that makes them a must-try. Their fluffy texture filled with juicy raspberries is simply irresistible. I encourage you to bake a batch and experience the joy they bring to your table. Trust me; your family and friends will be asking for seconds!

Raspberry Whole Wheat Sweet Rolls

Indulge in the delightful taste of Raspberry Whole Wheat Sweet Rolls, featuring a soft and fluffy dough filled with sweet, tangy raspberries. Perfect for brunch or dessert, these rolls are a healthier version of a classic favorite. Treat yourself to this easy and satisfying recipe tonight!

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 35 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings: 12 rolls

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 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 Frozen Raspberries
• 2 tbsp Sugar
• 1 tbsp Cornstarch
• 1/2 cup Powdered Sugar
• 1-2 tbsp Heavy Cream or milk

Equipment

• Oven
• Whisk
• Baking Sheet
• Mixing Bowl
• Chef's Knife
• Frying Pan

Method

 

1. To start the dough, warm the milk in a saucepan over medium-low heat until lukewarm. This will help activate the yeast when added. Pour the warm milk into the bowl of a stand mixer.
2. Add the honey and yeast to the bowl and mix for just a few seconds. Let the mixture sit until the yeast is bubbly, which should take about 5 minutes. This step is crucial as it ensures your rolls will rise properly.
3. Next, on low speed, beat in the softened butter until it is slightly broken up. The butter adds richness and helps create a tender dough.
4. Now, add the eggs and then the salt. Mix until combined. The eggs will contribute to the structure of the rolls.
5. Gradually add the whole wheat flour and bread flour one cup at a time, mixing in between. This gradual addition helps avoid a lumpy dough.
6. Once all the flour is incorporated, mix on medium speed until a soft dough forms. You want to knead this dough until it becomes very soft and elastic, which should take about 8 to 10 minutes.
7. After kneading, remove the dough from the mixer and shape it into a ball. Transfer it to a lightly greased bowl and cover with a clean cloth. Let it sit in a warm place until it doubles in size, about 1 to 2 hours.
8. Once the dough has risen, spray the bottom of a 9×13 inch baking dish with cooking spray. Remove the dough onto a lightly floured work surface. Using a rolling pin, roll the dough into a 12×18 inch rectangle. Aim for even thickness to ensure uniform rolls.
9. Next, prepare the filling. In a medium bowl, gently mix the frozen raspberries with the sugar and cornstarch until they are all coated. Spread this mixture evenly over the rolled dough.
10. Beginning at one of the short ends, roll up the dough to form a tight roll. Cut the rolled dough 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, about 1 to 2 hours.
11. The raspberries will release their juice at the bottom of the pan. This is supposed to happen and will soak into the rolls while they bake, adding even more flavor.
12. Once the rolls have risen, preheat your oven to 400°F (204°C). Cover the rolls with aluminum foil and bake for about 25 minutes. After that, remove the foil and bake for another 10 minutes until they turn golden brown on top and the berries are bubbling. This step is vital for achieving that perfect golden crust.
13. After baking, let the rolls cool in the pan for about 10 minutes. To make the glaze, whisk the powdered sugar and heavy cream until smooth. You can use milk instead of cream if you prefer.
14. Adjust the consistency as needed by adding more liquid or powdered sugar based on how thick you want the glaze. Spread the glaze over the rolls while they are still warm. Enjoy your delicious creation!

Notes

• Tip 1: Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for a longer shelf life.
• Tip 2: Yes, these rolls freeze beautifully! Allow them to cool completely, then wrap in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 2 months.
• Tip 3: Try substituting the raspberries with other fruits like blueberries or cherries for a different flavor experience.
• Tip 4: Experiment with different glazes like a lemon glaze or a cream cheese glaze for a unique twist.
• Tip 5: Feel free to adjust the ratio of whole wheat flour to all-purpose flour based on your preference. You could even use all all-purpose flour for a lighter texture.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!