Thursday, February 14, 2013

Love + Raspberry Sweet Rolls

One year ago we were fresh back from the hospital. Almost nothing had gone as expected... except that our sweet little monkey arrived safe and sound.

Today I find myself remembering last year's humble Valentine's day where a friend brought us take-out and I sat in my pajamas loving on my not-so-tiny newborn baby and her handsome daddy. It was simple and it was perfect. Because we were finally all together.

And now I have one of these silly muggins to love on..

She sure is a crazy one. But I love her... snot, slobber, and all. Happy Valentine's Day baby girl.

This year Ty planned dinner and I planned breakfast. Tyson has a surprise dinner in the works. [I was given strict instructions to not go snooping around in the fridge.]

And I made raspberry sweet rolls for breakfast. I thought a little pinkish-raspberry goodness might be appropriate. :)

Raspberry Sweet Rolls
Adapted from ourbestbites and foodandwine
Makes: 12

Dough Ingredients
1 c milk
4 Tbsp butter
3 1/4 c flour
2 1/4 tsp yeast
1/4 c white sugar
1/2 tsp salt
1 egg

Filling Ingredients
1 package of frozen raspberries, 10 oz
1/3 c. sugar
1 tsp. cornstarch

Icing Ingredients
1 1/2 c. powdered sugar
2 Tbsp melted butter
1/2 tsp vanilla
2 Tbsp milk

Directions: Begin making the dough by placing the milk and 4 Tbsp of butter in a microwave safe bowl. Heat for 1 minute and 30 seconds. Stir and set aside. Whisk together yeast, white sugar, salt, and 2 cups of flour in a large mixing bowl. Add milk/butter mixture and egg. Mix until combined.

Using a dough hook (if you have one) add the remaining 1 + 1/4 cup flour. Dough will still be slightly sticky. Continue to knead in your stand mixer (or on a floured surface by hand) for 5 minutes. Allow kneaded dough to rest for about 10 minutes.

Next make the filling by tossing the frozen raspberries in the sugar and cornstarch until evenly covered.

Now roll the dough into a large rectangle roughly 12 x 14 inches. Spread filling evenly across the dough. Roll up from the longer (14 inch) side of the rectangle. Pinch the edges closed. Score the roll into 12 equal pieces. Cut using thread or dental floss by slipping the floss under the roll, crossing over the top and pulling tight across.  Place the rolls in a greased 9 x 13 inch pan. Cover with a towel and allow the rolls to rise about 1 1/2 hours to 2 hours.

Bake at 350 degrees F for 20 minutes or until lightly golden on the top. Combine the icing ingredients in a small bowl and spread over the rolls while they are still warm. Enjoy!

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