Raspberry Sweet Rolls
A rich, light coil of sweet dough, topped with raspberry preserves
3 1/2 - 4 cups of all-purpose flour 1/2 C margarine
1/2 C Sugar 2 eggs
1 teaspoons salt
1 pkg active dry yeast
1 C. milk
1/2 C red raspberry preserves (seedless) 1 C powdered sugar
1/4 C butter melted 1/4 C Butter
Grease 2 cookie sheets
In a large bowl, combine 1 1/2 cups flour, sugar, salt, and yeast; blend well.
In a small saucepan, heat 1 cup milk and 1/2 cup margarine until very warm (120-130 degrees f).
Add warm liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in additional 1 3/4 to 2 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1/4 to 1/2 cups flour until dough is smooth and elastic, about 3-5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.Let rise in warm place until light and doubled in size, about 45 - 60 minutes.
Punch down dough several times to remove all air bubbles. Turn dough onto lightly floured surface; divide into 24 pieces. Roll each piece into 15-inch rope. Loosely coil each rope into a circle, sealing ends underneath and place on prepared cookie sheet. corer; let rise in warm place until light and doubled in size, about 20 minutes.
Heat oven to 350 degrees F.
Carefully brush rolls with melted butter. Make a deep thumbprint in center of each roll; fill with 1 teaspoon of preserves. Bake at 350 degrees F for 15-20 minutes or until golden brown.
Remove from pan immediately; brush a second time with melted butter. cool.
Combine powdered sugar and milk; drizzle over cooled rolls.
Tip: if you are in a bit of a hurry, for the first rising you can place your dough in the oven (turned off), and place a pan of boiling water in the bottom of the oven. This cuts the rising nearly in half.