Recipe: Tasty Raspberry Sweet Bread Rolls

These delightful raspberry sweet yeast buns are surprisingly easy to make. A little goes a long way and they keep well for a day or two.
Recipe: Tasty Raspberry Sweet Bread Rolls

Raspberry Sweet Bread Rolls by Mercy Fenton

Raspberry Sweet Bread Rolls


13g (1½ tbsp.) dried fast active yeast

245ml warm milk

2 free-range eggs

113g butter soft

40g sugar

½ tsp salt

540g all purpose flour


2 tbsp. sugar


250g frozen raspberries.

50gr caster sugar

1 tsp corn flour

Lemon glaze

75g icing sugar

30gr soft butter

1 or 2 tbsp lemon juice


  • Line the bottom of a 9 inch by 13 inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan.
  • In a large jug or bowl, dissolve yeast in warm milk.
  • Next add in the eggs and butter.
  • Put the sugar, salt, and flour in the bowl of an electric mixer.
  • Add the milk and beat on medium speed with a dough hook until smooth dough ball forms, 8 to 10 minutes.
  • Turn onto a floured surface; knead a little the dough should be smooth and elastic.
  • Place in a greased bowl, turning once to grease the top.
  • Cover with cling film and let it rise in a warm place until it has doubled in size, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface, using a rolling pin, then roll it into a 10 inch by 24 inch rectangle.
  • In a medium bowl, toss the frozen raspberries with the sugar and cornstarch.
  • Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log.
  • Working quickly, cut the log into quarters, then cut each quarter into 4 slices and arrange them in the baking pan, cut sides up.
  • Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
  • Preheat the oven to 425 degrees F.
  • Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling.
  • When nearly ready, boil 4 tbsp. of sugar with 2 tbsp. of water to thick syrup. Immediately the buns are cooked brush them with the thick syrup, pop back in the oven for 1 minute then remove from the oven.
  • Invert the rolls onto the rack and peel off the parchment paper.
  • Invert the rolls onto a platter, shiny side up.
  • Dollop glaze over each roll and spread with an offset spatula, or the back of a spoon. Serve warm or later at room temperature.

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