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Stir 1/4 teaspoon sugar and yeast into the water and allow the yeast to activate until bubbly and frothy, about 8-10 minutes. Stir into the milk mixture once it has cooled. In a medium-sized bowl, combine the flour with the milk mixture. Whisk until the mixture is combined, it will be a thick liquid consistency.
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Put the rolls in a warm draft free place, and let them rise for about 1 hour. Preheat the oven to 350 F. Separate 1 egg, discard the yolk, and brush the egg whites on top of the rolls. Bake the rolls for 20 minutes, or until done. Remove the rolls from the oven, and brush with desired amount of melted butter.
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In the bowl of an electric mixer, combine sugar, salt, yeast, and 2 cups of the flour. In a small saucepan over medium low heat, combine butter and milk. Heat to 120-130 degrees. With the mixer running on low speed, slowly pour butter mixture over flour mixture. Increase speed to medium, and beat 2 minutes.
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In a blender/food processor, process the freeze-dried raspberries into a fine powder. Reserve 3 tablespoons for the glaze. Mix the sugar into the remaining powder. 7. To make the glaze, mix the cream cheese, honey, powdered sugar, milk, and vanilla in a bowl with 2-3 tablespoons of the reserved raspberry powder.
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Preheat the oven to 375 F. 5 minutes before baking, remove the plastic wrap, and pour the warm cream all over the rolls. Let this sit for 5 minutes to soak in a bit. Bake for 18-25 minutes or until the internal temperature of the dough is 200F. The time will vary based on how big or little the rolls are.
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Whisk together the milk, sugar, and yeast in the bowl of a stand mixer. Cover the bowl and let rest for 10 minutes or until foamy. Add in the melted butter and egg. Whisk until smooth. Add in the flour and salt and switch to the dough hook attachment. Mix the dough together and knead for 2 minutes.
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In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky.
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Use a rolling pin to roll into a 15×9" rectangle. Spread prepared chocolate filling over the surface of the dough, leaving about ½" perimeter around the edges. Sprinkle finely chopped chocolate or chocolate chips over the filling. Working with one 15" side, tightly roll the dough into a log. Cut into 9 even slices.
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Give the Sweet Rolls a Second Rise. Place the rolls in a 9 x 13-inch baking dish, leaving a 1/2-inch between each. Cover the dish with a kitchen towel and allow the cherry sweet roll to proof (or rise) for 45 minutes in a warm area of the kitchen. Begin heating your oven to 350° (170°C) after you cover the baking dish.
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Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes. Combine the filling ingredients. Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling.
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Use a very sharp knife to cut the roll into 12 rolls, each about 1.5 inches wide. Arrange in a greased baking pan, cover, then let the rolls rise until a little puffy, about 90 minutes. The rolls won't totally double in size in the second rise because the filling is frozen, which keeps the dough cold.
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Homemade Sweet Roll Recipes. There's nothing better than waking up to warm, fresh-baked, ooey-gooey sweet rolls for breakfast. Serve up traditional overnight cinnamon rolls, 1 rise cinnamon rolls, or take a total shortcut with this recipe for quick no yeast cinnamon rolls. Try a new twist on the classic swirl with these recipes for apple.
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Instructions. In a small bowl, mix together the yeast, 1 teaspoon sugar, and warm water. Stir together to dissolve the sugar and yeast. Let it stand for 5-10 to allow the yeast to proof. Meanwhile, melt together the ¼ cup butter and milk in a microwave. Let it cool slightly.
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Spread the softened butter on top. Mix together the sugar, vanilla, and lemon zest. Sprinkle it all over the dough. Roll up the dough to make a 14-inch log. Cut into 10-12 even rolls and arrange in a lightly greased 9- or 10-inch round cake pan, pie dish, or square baking pan.
