Raspberry Rolls

Have any of you ever got that feeling where, once you've though about something, in my case, making something, it consumes your thoughts and you can't stop thinking about it until you do it? That happened to me with these raspberry rolls. I thought about making them last Monday, but I didn't have powdered sugar for the icing. So then it became an inner struggle with whether or not I was really going to walk to the store and get some or not to make them. By the next day I caved and walked to the store. I'm so glad I did, because these were delicious. 

I used the dough for the basic recipe of artisan bread in 5 minutes a day. I swear they're not paying me to come up with all these uses, I  just really love using this bread recipe. It's so nice to have a bucket of bread dough in your fridge that you can use on a moments notice and just whip up something delicious pretty much whenever you want!

1 large handful of artisan bread in 5 minutes a day recipe
2/3 cup seedless raspberry jam
2 cups powdered sugar
2 tbsp butter, softened
1 tsp vanilla
2 tbsp milk

Preheat the oven to 375°. Roll out the dough into a large rectangle. Spread the jam on the inside of the dough and then roll it into a long log shape. Cut the dough into about 6 pieces. Arrange together in a 8in round cake pan. Bake for 20-25 minutes.

Mix powdered sugar, butter, vanilla, and milk in bowl and mix together until the right consistency. If the icing is too stiff add more milk until you get it how you like. 

1 comment