It's Sweet to Share!

Idyllic Raspberry Breakfast

It's Sweet to Share!

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.

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
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

Stay tuned: Orange Raspberry Muffins!

IF YOU LOVE THIS RECIPE. TRY THESE OUT!


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10 COMMENTS

  1. I just spent the morning picking raspberries…thanks for another idea to use them! I found your site through the Hive. I am looking forward to reading your posts and trying your recipes!

  2. These look soooo delicious!

    I wanted to tell you "Happy Sunday" and that I can't wait to meet you at the Moms Who Make It Conference this week – because YOU won the tickets! WAHOO!!

    Send me an email with your name, address, phone, etc and we will get your tickets going!

  3. OOOOH HEAVEN SAKES! that looks SOO AMAZINGLY awesome babe!!! ooh my goodness! I LOVE LOVE LOVE LOVE raspberries! 88 cents!? WHAT THE!?

    i would have had more and more people going in for me getting four each! haha.
    love you! those look amazing!

  4. Absolutely love raspberries – absolutely love your idea! And I'm super excited for next week's raspberry/orange combination! Keep these ideas coming, and I'll definitely be coming back for more! 🙂

  5. I just found your blog and am sooo glad I did. I'm sitting here drooling over your food photos. I can't wait to get more time to come back and search the archives!!

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