The Thrifted Kitchen {Raspberry Rolls}

Well...today is proving to be one that revolves around the kitchen! Earlier this morning, I shared with you all about Kitchen Dial, my new favorite iPhone app that helps you calculate conversions with the turn of a dial. Now comes the latest recipe from The Thrifted Kitchen: raspberry rolls.

I pulled this one off a card from a thrifted recipe box, given to the previous box owner by a woman named Sheri. The dough is very simple, and a bit more on the dense side, but not very sweet. As such, I would make sure to sprinkle some sugar on the rolls as soon as they come out of the oven.

As for the filling, it calls for raspberry preserves, but, obviously, you can use whichever ones you prefer (peach or strawberry, perhaps?).

I made quite a few changes based on the first batch. I had followed the recipe to a T, but the rolls were a bit too small for me, and there were too many preserves, causing them to ooze out the sides and burn a bit in the oven.

So, for the second one, I rolled the dough a little thicker, and cut the circle into eight wedges instead of 12. I also put a little less of the preserves in there and made sure not to spread it all the way to edge, leaving about inch. I also didn't brush the tops with eggs, and after all this, they turned out much better!

An easy way to cut the 9-inch circle is to place a 9-inch round cake pan on top of the dough and trim the excess on the sides with a knife.

Give it a go, and let me know what you think!

Raspberry Rolls
Makes approx. 4 1/2 dozen

2 cups flour
3/4 cup (1 1/2 sticks) butter or margarine, softened
2 tablespoons sugar
2 tablespoons water
2 egg yolks
3/4 cup raspberry preserves
1 egg, slightly beaten

Preheat the oven to 350 degrees and lightly grease a cookie sheet.

Mix flour, butter, sugar, water and yolks at low speed until well-blended, scraping bowl with a spatula. Shape dough into a ball.

Cut dough into four parts. Take one part and roll on lightly floured surface to 1/8 inch thickness. Keep remaining dough in refrigerator.

Trim rolled out dough to a 9-inch circle. Spread with two tablespoons raspberry preserves.

Cut circle into 12 wedges. Starting at the curved edge, roll jelly roll fashion.

Place cookie, point up, about 1 1/2 inches apart. Brush each with egg. Bake 20 minutes or until golden.

{Images by me}

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