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Orem, Utah, United States
I am a lover of my husband, adorable children, and last but not least food. I first started baking when I was just a little girl. My mom always had an amazing home-cooked meal on the table and she always encouraged me to help. Much of what I know has come from watching her in the kitchen. I used to love to pretend I owned a restaurant and cook things up for my siblings and their friends. Not much has changed :) Now my sweet husband and kids get to be my taste testers. I love exploring new ingredients and am always looking for the best of the best when it comes to recipes. I hope you enjoy the site as much as I do. Through this blog I will share just a few of my favorite things- my passion for child development, my wonderful family, and my love for food :) Happy blogging!

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Sunday, April 14, 2013

Favorite Homemade Rolls w/Raspberry Butter

I just couldn't help myself this week and had to make these amazing rolls with this amazing butter. I have made many different roll recipes, but always come back to these. SO DELICIOUS. I hope you enjoy them as much as I do :)

Sweet Dinner Rolls

Adapted from Allrecipes.com


1/2 c. warm water
1/2 c. warm milk
1 egg
1/3 c. butter, softened
1/3 c. sugar
1 tsp. salt
3-3 3/4 c. flour (you can use all-purpose, but I like to use bread flour if I have it)
1 pkg. active dry yeast (or 2 1/4 tsp.)
1/4 c. butter, softened (optional)


Dissolve 1 T. of the 1/3 c. sugar in the warm water. You don't want your water HOT, JUST WARM. Stir in yeast. Cover and let proof 10 min. Meanwhile, place milk, egg, 1/3 c. butter, sugar, and salt in mixing bowl (I use my kitchen aid standing mixer). When yeast is nice and foamy, add to bowl and begin kneading. Add flour until dough is smooth, but still a tad sticky to touch. The first few times I made them they did not turn out as soft as I would like and I found that I had been adding too much flour. So leave the dough a little sticky, but manageable. (I usually only use 3 c. flour) Knead 5-10 min. more. Place dough in oiled bowl. Cover and let rise 1 hr. Shape rolls into desired shapes and dip into 1/4 c. butter if desired. (I don't do this because of humidity in NC). Place in greased 9x13" pan. Cover and let rise 1 hr. more. Bake at 375 degrees for about 12-14 minutes. Depending on your oven, oven temp and time may need to be adjusted. If you didn't dip your rolls in butter before, I often brush mine with butter once I take them out of the oven. (I don't do this in NC either)

Raspberry Butter

Adapted from thesisterscafe.com

1/2 c. raspberry jam w/seeds (I don't like to use Smuckers. The generic walmart brand is good :)
1/2 c. softened butter
1/4 c. powdered sugar

Beat with hand mixer till smooth. Enjoy! Store in refrigerator.

1 comment:

  1. Hi there Ashley! I came to your blog to get your roll recipe AGAIN because we are LOVING these rolls! :-) It was fun to do some perusing this time and read more about what you've been up to. I hope you had a nice Christmas and enjoyed being with family! Maybe we can chat some time and get caught up?