Raspberry Rolls with Lemon Glaze (Print Version)

# Ingredients:

→ Dough

01 - 4 cups all-purpose flour

02 - ¼ cup granulated sugar

03 - 2 teaspoons instant yeast

04 - 1 teaspoon salt

05 - 1¼ cups lukewarm milk

06 - ¼ cup + 1 tablespoon unsalted butter, melted

07 - 1 tablespoon vegetable oil

08 - 2 large eggs

→ Raspberry Filling

09 - ½ cup granulated sugar

10 - 2 teaspoons ground cinnamon

11 - 1 cup fresh raspberries, finely chopped

→ Lemon Glaze

12 - 1 cup powdered sugar

13 - 1 tablespoon fresh lemon juice

14 - Zest of 1 lemon

15 - ½ teaspoon vanilla extract

# Instructions:

01 - Combine flour, sugar, yeast, and salt in large bowl. Whisk milk, melted butter, oil, and eggs separately. Gradually mix wet into dry ingredients until dough forms.

02 - Knead dough 8-10 minutes until smooth. Place in greased bowl, cover with damp cloth. Let rise 1 hour until doubled.

03 - Mix sugar and cinnamon. Toss chopped raspberries in mixture.

04 - Roll dough to 12x18 inch rectangle. Spread with raspberry mixture. Roll tightly from long edge, cut into 12 slices. Place in greased 9x13 pan. Rise 30 minutes.

05 - Bake at 375°F for 25 minutes until golden.

06 - Mix powdered sugar, lemon juice, zest, and vanilla. Drizzle over warm rolls.

# Notes:

01 - Best served warm and fresh

02 - Can reheat gently to restore soft texture

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