Raspberry Honey Rolls

I came across this recipe via the Hive, a blog filled with Utah food bloggers. Kitty at Fahrenheit 350 posted about her blog so I headed on over to check her out. I noticed these rolls and thought they sounded so good. I had raspberries from the CSA pickup so I thought a perfect way to use those raspberries. I was right. These are so truly yummy rolls. They smelled delicious while cooking and it was really hard to wait a few minutes for them to cool enough to eat. They were sweet without being overly sweet. They were easy to make and I see myself using the dough recipe to try other fruit filled rolls.

Raspberry Honey Rolls
from Kitty at Fahrenheit 350

Dough:
Melt 8 oz sour cream & 2 tablespoons raspberry juice over low heat until warmed.
Add:
3 tablespoons sugar
2 tablespoons butter
1 package yeast (2 ½ teaspoons)
Stir into sour cream mixture until dissolved and smooth

Pour mixture into mixing bowl, add:
1 teaspoon salt
⅛ teaspoon baking soda
2 cups flour
1 egg
Knead together until smooth

Add 1-2 cups additional flour until dough is slightly tacky

Filling:
1 cup raspberries + 2 tablespoons sugar
Let germinate for 1 hour, then add 2 tablespoons creamed honey
Stir to incorporate.


Roll dough out to ½ inch, spread filling over dough.
Roll dough up lengthwise, pinch ends together, cut into whirlpools and press into prepared pans.
Will make 12 rolls when using a standard sized muffin tin.
*I used a muffin tin greased with vegetable oil and butter.

Bake at 375°F, 15-20 minutes, release from pan.

Glaze:
1 tablespoon creamed honey
1 teaspoon whipping cream
2 teaspoons powdered sugar
Whisk together and smooth, drape over rolls while hot.