Description
Soft and fruity rolls filled with blackberries and raspberries, perfect for weekend breakfasts or casual coffee visits.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup milk, warmed
- 1/4 cup butter, melted
- 1 large egg
- 1 cup blackberries, fresh or frozen
- 1 cup raspberries, fresh or frozen
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- Powdered sugar for icing (optional)
Instructions
- Mix warm milk and yeast. Let it sit for about 5 minutes.
- Combine flour, sugar, and salt in a separate bowl.
- Add the yeast mixture, melted butter, and egg to the flour mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl and cover it. Let it rise in a warm place until doubled in size, about 60 minutes.
- Prepare the filling by mixing blackberries, raspberries, cinnamon, and lemon juice in a bowl while the dough is rising.
- Roll the dough out on a floured surface into a rectangle. Spread the berry mixture evenly over the dough.
- Roll the dough tightly into a log, then cut into equal pieces.
- Place the rolls in a greased baking dish and let them rise again for about 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 20-25 minutes until golden.
- Drizzle with icing made from powdered sugar and a little milk, if desired.
Notes
Letting the yeast foam shows it is active. Kneading develops a soft but springy structure. If using frozen berries, drain excess juice to avoid a soggy bottom.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg