On Saturday, I decided to make mayonnaise.
Stay with me. We’ll get to the rolls soon.
I made mayonnaise for four reasons:
- I wanted some for sandwiches.
- I’m cheap.
- I wanted to see if it was as easy as Martha Stewart says. (I’m beginning to think that nothing ever is.)
- I was unsatisfied with the colour of my kitchen walls. I wanted some nice egg yolk flecks on there, courtesy of the food processor, which thinks it’s Jackson Pollock.
Sixty minutes, three appliances, several recipes, and one chemistry lesson on emulsions later, Houston … we have mayonnaise. It even tastes pretty good, although next time I think I’ll follow the blogosphere’s advice and not use EVOO.
Much like that mayonnaise, these rolls might appear to be too much work for the payoff. Two dough-risings and lemon-juicing and berry-mashing and glaze-mixing? It is a bit of work, my friends, but I promise the end results are totally worth it. The dough is soft and mildly sweet with flecks of lemon zest. The lemon juice and raspberries in the filling are a graceful and memorable pas de deux. The lemon glaze turns the whole thing into a celebration. And hey, if you wanted to sub blueberries for raspberries, or orange for lemon, or brown the butter before you put it into the filling, be my guest. We’re all about options here.
(Recipe from Joy the Baker)
- 1 c. milk
- 2/3 c. sugar
- 1½ T. dry active yeast
- ½ c. (1 stick) unsalted butter
- 2 eggs
- ½ tsp. lemon zest
- ½ tsp. salt
- 4¼–5 c. flour
- 1 c. raspberries (fresh, thawed, your choice)
- 1/3 c. sugar
- 1 tsp. lemon zest
- 1 tsp. cornstarch
- ¼ c. (½ stick) butter
- 1½ c. powdered sugar
- 2 T. lemon juice
- 1 T. water
- Mix milk and sugar and scald (heat until just before boiling). Let cool until pleasantly warm and yeast-friendly. Add yeast and let sit 5 minutes.
- Add butter, eggs, salt, zest, and as much flour as you need to make a kneadable dough.
- Knead dough until smooth and elastic. Place in greased bowl, cover with plastic wrap and tea towel, and let rise in a warm place for 60–90 minutes or until doubled in size.
- In separate bowl, mix raspberries, zest, sugar, and cornstarch, mashing raspberries slightly as you stir. Set aside. Brown butter and cool slightly. Set aside.
- Punch down dough and knead for 2–3 minutes. Roll into large, thin quadrangle. Pour browned butter onto dough. Add raspberry filling and spread to cover dough evenly.
- Roll dough into log and cut into 1½” rolls. Place in greased dish, cover, and let rise 1 hour.
- Bake at 350°F for 20–25 minutes. Let cool slightly.
- Mix glaze ingredients and pour over warm rolls.