Hello friends! Today’s post is sponsored by Fleischmann’s® RapidRise® Yeast! With RapidRise® Yeast you only need 10 minutes of proofing the dough to make these Lemon Raspberry Rolls! Check it out!
These Lemon Raspberry rolls are fluffy and soft, and topped with a delicious lemon glaze!
Do you love baking from scratch for your family and friends? Well I do, I have always loved making food for my family! Nothing like making delicious sweet rolls for breakfast, and have everybody get together around the table to enjoy a nice time together!
Fleischmann’s® RapidRise® Yeast makes it so much easier to make sweet rolls for breakfast! The Fleischmann’s RapidRise® Yeast reduces the proofing time by 1 hour or more! Most recipes you will find for sweet rolls or cinnamon rolls require an initial proofing time of 1 or 2 hours. Using Fleischmann’s RapidRise® Yeast, that time is reduced to only 10 minutes! 10 minutes, my friends! That’s truly incredible!
This recipe is perfect if you are a beginner at baking bread, since the quick rising time makes it much easier to nail this dough. And it’s also perfect for any other level bakers, intermediate or advanced, because it’s so practical!
Now I am going to teach you how to make these Lemon Raspberry rolls using Fleischmann’s® RapidRise® Yeast!
How to make quick sweet rolls dough
You will need only 7 ingredients to make the dough for these Lemon Raspberry Rolls:
- All-purpose flour
- Fleischmann’s® RapidRise® Yeast
Start by mixing the dry ingredients together in a bowl: flour, sugar, salt, and yeast.
Now add the egg to the bowl with the dry ingredients.
And then, add the melted butter and warm water.
Please note that the water should be warm, with the temperature between 120º and 130ºF. If the temperature is higher, it can kill the yeast. Make sure you have a thermometer to help you measure the temperature.
Now, we are going to start working the dough. The instructions here are appropriate for using an electric mixer, however in the recipe down below you can find instructions for making this dough by hand, without the use of a machine.
- Start by beating the ingredients with the paddle attachment for about 1 minute.
- Add a bit more flour if necessary to form the dough into a ball.
- Once dough forms into a ball, switch to the dough hook and start kneading. Kneading time will be around 6-8 minutes.
Stop kneading once dough is soft, elastic, and springs right back when touched lightly with your fingers.
Place it in a bowl and cover it with a towel. Then, 10 minutes later, the dough will have risen perfectly!
After the dough rises, you can start to roll it out. That’s it! Only 10 minutes of first proof time with Fleischmann’s® RapidRise® Yeast!
- Roll dough out to 15×10″ rectangle.
- Spread butter on top of the dough, leaving a 1/2″ border on the bottom long edge.
- Now spread sugars on top.
- Sprinkle lemon zest all over the dough.
- Top the dough with cornstarch covered raspberries.
- Start rolling the dough into a log from the bottom long edge.
I trimmed the ends of the dough with a knife so my rolls would be evenly tall, then I baked the trimmings on a baking sheet.
Cut the log into 12 equal pieces and place them in a greased 9×13″ pan.
Cover them with a towel and let them rise for 45-60 minutes, depending on how hot your kitchen is. My kitchen was pretty warm and it only took about 40-45 minutes for the rolls to rise.
Once they look puffed and if you touch the dough, they spring right back, you can bake them in the oven.
TIP: If you would like to make these ahead, say a day before, simply place the pan in the fridge, covered tightly with plastic wrap, right after assembling the rolls. Then the next morning, take them out of the fridge about 1 hour before you want to bake them, so they have a chance to rise. Then, simply bake the rolls in the pre-heated oven.
Bake rolls for 25-30 minutes, until they are golden brown and delicious looking!
Let the rolls cool down for about 20 minutes before glazing and serving.
Tell me, isn’t this the perfect breakfast scenario?
We even had some without the glaze, because, yes they are that delicious!
This is a very versatile recipe, and you can make any substitutions for the fillings that you would like.
You can use blueberries, or maybe a chocolate spread. Or you can just go with the regular cinnamon roll option.
To make the cinnamon rolls instead, omit the lemon zest and the raspberries from the filling, spread the butter and the sugars over the rolled dough, and sprinkle 2 teaspoons of cinnamon on the top of the dough before rolling and baking.
The great thing about this recipe is how fast it comes together using Fleischmann’s® RapidRise® Yeast.
Can I use another type of yeast for this recipe? If you choose to use instant yeast, then the initial proofing time would have to be extended to 1-2 hours, until the dough doubles in size.
And that’s why I love this Fleischmann’s® RapidRise® Yeast so much! Because it’s so practical and easy to use! It really makes things in the kitchen move a lot faster!
Tips for making these Lemon Raspberry Rolls
- Make sure the water that you are adding to the yeast isn’t hotter than 120º-130ºF. Such high temperatures will kill the yeast.
- Also make sure the water isn’t so cold that the yeast won’t be activated. Which is why is so important to use a thermometer to make sure the temperature is just right and appropriate.
- If you are having problems with a yeast dough rising, check the expiration date of the yeast, as that can be an issue sometimes.
- You don’t need an electric mixer to make this dough, simply incorporate all ingredients and knead by hand, however note that kneading time might be extended in order to achieve the perfect dough consistency.
- Dough should be soft, smooth, elastic, and should spring right back when it’s done kneading.
- Follow instructions on the package.
Here are some more sweet bread recipes using yeast that you might love!
- Vegan Cinnamon Babka
- Pistachio Cranberry Babka
- Challah Bread
- Almond Orange Sweet Rolls
- Cashew Caramel Babka
- Dairy-free Dinner Rolls
I hope you enjoyed today’s recipe! Thank you for reading my blog! If you love #HomemadeBaking, then this is definitely right up your alley! Who doesn’t love some freshly homemade baked rolls served at the breakfast table? I know I do! And I am sure your family and your friends will love it too! Have a sweet day!
Lemon Raspberry Rolls
4 1/2 – 5
20.25-22.5 oz, 574-637 grams
2.33 oz, 66 grams
Fleischmann's® RapidRise® Yeast
2 packets (0.49 oz, 14 grams)
melted (3 oz, 85 grams)*
Lemon Raspberry Filling
softened (1.5 oz, 42 grams)
0.88 oz, 25 grams
1.76 oz, 50 grams
you can also use frozen (7 oz, 198 grams)
4 oz, 113 grams
In a large mixing bowl, combine the sugar, yeast, salt, and 4 cups of flour (reserve the remaining cup for later). Stir until combined.
Heat the water until a thermometer reads 120ºF to 130ºF. The water should be warm but not hot. Hot water will kill the yeast. You want the water to be lukewarm. It’s important to have a thermometer to read the temperature, to assure you aren’t going to kill the yeast, or that the water won’t be too cold, which won't allow for the dough to rise.
Also, make sure the yeast isn’t expired. A lot of times, if you are having issues with yeast dough rising, could be due to the yeast expiration date.
Add egg to the flour mixture, along with melted butter and warm water.
Mix the ingredients with the paddle attachment of an electric mixer** (see notes below for instructions on how to make this recipe without an electric mixer).
Raise speed to medium and beat for 1 minute, until the dough comes together into a ball. If the dough isn't coming together into a ball, add a bit more of the reserved flour.
Switch to the dough hook. Knead the dough for 6-8 minutes, until smooth, elastic, and it springs right back when you lightly press it with your fingers. While kneading, add the remaining flour if needed, as the dough shouldn’t be sticky. But be careful not to add too much extra flour besides the 1 cup you have set aside, or the final product might come out tough.
Place dough in a lightly oiled bowl. Cover with a towel and let it proof for about 10 minutes until almost doubled in size.
Grease a 9×13” pan with butter or spray oil. Set aside.
Roll dough into a 15×10 inch rectangle using a rolling pin.***
Spread 3 tablespoons of butter on top of the dough, leaving 1/2 inch from the bottom long edge without butter, which will help you during rolling time.
Sprinkle both sugars on top of the butter.
Then sprinkle the lemon zest all over.
Mix raspberries and cornstarch together. Be gentle not to break up the raspberries.
Spread raspberries over the dough.
Starting at the bottom long edge, start rolling up the dough into a log.
You can trim the ends of the dough so your rolls have an even and straight height, and bake those on a baking sheet. Or just leave them if you don’t really care about having straight looking rolls.
Slice the log into 12 equal pieces.
Place each piece facing up on a greased 9×13” baking pan.
Cover pan with a towel, let it rise in a warm place for 45-60 minutes.
At this point you can also cover the dough tightly with plastic wrap and place it in the fridge overnight. On the next day, remove dough from the fridge 1 hour before baking, and let it come to room temperature and double in size before putting it in the oven.
Pre-heat the oven to 350ºF.
Bake rolls for 25-30 minutes until golden brown.
Remove and let them cool for at least 20 minutes.
Sift powdered sugar and mix with lemon juice and lemon zest. Add more sugar or more lemon juice to adjust consistency of the glaze. If it’s too thick, you might want to add a bit more lemon juice, and if it’s too runny, consider adding some more powdered sugar to it.
Pour glaze over rolls, or spread with a spatula.
Rolls will be better when fresh, on the same day. But they won’t be too shabby on the next day either. Make sure to store them covered in the fridge, and warm them up slightly before serving on the next day.
*Make sure butter isn’t hot, but melted and cooled down.
**If you are not using an electric mixer, just mix in a bowl 4 1/2 cups of flour, the sugar, salt, yeast, melted butter, egg, and 110ºF water with a spatula until incorporated. Reserve the remaining 1/2 cup of flour for kneading time. Once the dough comes together, transfer to the counter and start kneading with your hands until the dough is smooth, elastic, and it springs right back when you lightly press it with your fingers. Kneading time by hand might be from 8-10 minutes.
*** You can use a pizza cutter to trim the sides to make an even rectangle, and then roll up the trimmings and bake them on a baking sheet.