Raspberry-Almond Rolls
Mix the dough in a bread machine to get a jump-start on these rolls. Raspberry jam and almond paste make a bright and flavorful filling.
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Raspberry-Almond Rolls
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Directions
- Add first 8 ingredients to bread machine (with a capacity of at least 10 cups) according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover; let rest for 10 minutes. On a lightly floured surface, roll dough to a 12x10-inch rectangle. Spread jam on dough. Crumble almond paste into small pieces and sprinkle over dough. Roll up dough into a spiral, starting from a long side; seal seams. Slice into twelve 1-inch-thick slices. Place rolls, cut side down, 2 inches apart on greased baking sheets for individual rolls, or arrange in a greased 13x9x2-inch baking pan. Cover; let rise until nearly double (about 30 minutes).
- Bake in a 350 degree F oven until golden brown, allowing 18 minutes for individual rolls or about 30 minutes for rolls in pan. Cool on a wire rack about 5 minutes; transfer to a serving platter. Drizzle with Powdered Sugar Icing. Serve warm. Makes 12 rolls.
From the Test Kitchen
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For best results, use an almond paste made without syrup or liquid glucose.
Powdered Sugar Icing
Directions
- In a medium mixing bowl stir together powdered sugar, milk, and vanilla. Stir in additional milk, 1/2 teaspoon at a time, until icing is of drizzling consistency.
Nutrition Facts (Raspberry-Almond Rolls)
- Per serving:
- 321 kcal ,
- 9 g fat
- (1 g sat. fat ,
- 18 mg chol. ,
- 99 mg sodium ,
- 54 g carb. ,
- 1 g fiber ,
- 8 g pro.