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Mix Glaze Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be thick but pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.
Step 6: Glaze the Rolls
Cool Slightly: Once the rolls are out of the oven, let them cool in the baking dish for about 10 minutes.
Drizzle with Glaze: Drizzle the lemon glaze over the warm rolls, ensuring they are generously covered.
Step 7: Serve and Enjoy
Serve: Serve the raspberry rolls warm or at room temperature.
Store: Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat before serving for the best taste.
Tips for Perfect Raspberry Rolls:
Yeast Activation: Ensure your milk is lukewarm (not hot) to properly activate the yeast. If the yeast doesn’t froth, it may be inactive, and you’ll need to start over with fresh yeast.
Dough Consistency: The dough should be slightly sticky but manageable. Too much flour will make the rolls dense, while too little will make them difficult to handle.
Raspberry Filling: Fresh or frozen raspberries can be used. If using frozen, do not thaw them to avoid excess moisture.
Glaze Consistency: Adjust the thickness of the glaze to your preference. A thicker glaze will sit on top of the rolls, while a thinner glaze will seep into them for added moisture and flavor.
Baking Time: Keep an eye on the rolls during baking. If they brown too quickly, cover them with foil to prevent burning while allowing them to bake through.
These raspberry rolls with lemon glaze are a delightful combination of sweet and tart flavors, with a soft, fluffy dough and a bright, zesty finish. They’re perfect for breakfast, brunch, or dessert and are sure to be a hit with family and friends. Enjoy every bite of these delicious rolls!
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