I’m stingy when it comes to food I can’t reproduce, like raspberries for instance.
My parents have a idyllic tower of raspberry bushes in their garden which produces beautiful berries throughout the months of June and July. Fortunately, last year they were on vacation during the apropos months leaving me to reap all the rewards!
Coming from Oregon, where store purchased raspberries run at $4.99 a pint, I was stoked to see Sunflower Markets was having an incredible sale on raspberries last week: 1 pint for $0.88! We bought the limit: 8, four for Gabriel and four for me – even though I’ve primarily been hoarding them. Not to mention, I let them sit in the fridge almost too long, because I hated to see them go (even if it was in my belly)!
Raspberry Honey Buns
With such an adorable name, you are sure to melt over these delicious rolls. I got the bread recipe from a cookbook comprised of recipes from the 1983 editions of Southern Living Magazine, and incorporated my own filling concoction and added a couple of extras…
The bread is exceptionally heavy, but sweet and comforting, as it should be!
Substitute water for sour cream is you want a less dense bread.
Melt 8 oz sour cream & 2 tablespoons raspberry juice over low heat until warmed
Pour mixture into mixing bowl, add:
1 teaspoon salt
⅛ teaspoon baking soda
2 cups flour
Knead together until smooth
Add 1-2 cups additional flour until dough is slightly tacky
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
1 tablespoon creamed honey
1 teaspoon whipping cream
2 teaspoons powdered sugar
Whisk together and smooth, drape over rolls while hot