Go Back

raspberry thyme jam rolls

Homemade raspberry jam infused with fresh thyme stuffed inside freshly baked rolls.
Prep Time20 mins
Cook Time25 mins
Additional Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Breakfast
Servings: 8
Author: the communal feast

Ingredients

  • For the raspberry jam
  • 2 cups raspberries
  • ½ granulated sugar
  • 1 lemon juiced
  • 1 TBS fresh thyme removed from stem
  • ½ tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp all spice
  • ½ tsp ground ginger
  • For the rolls
  • 1 package fast rising active dry yeast
  • ½ cup warm water
  • ¼ cup granulated white sugar
  • ½ cup butter melted
  • ½ cup whole milk warm
  • 1 egg room temperature
  • 4 cups all purpose flour
  • Pinch of salt
  • 1 TBS oil

Instructions

  • 1. To make the dough: In a stand mixer, combine the yeast, warm water and 1 tablespoon of the sugar into the bowl. Gently stir and let sit until the yeast rises and foams, about 10 minutes. Add the melted butter, egg and warm milk, using the dough hook stir to combine. Add the salt and slowly add the flour ½ cup at a time until the dough forms into a ball around the hook. Remove the dough from the bowl and place into a separate bowl that has been lightly greased with oil, cover with plastic wrap and let rise in a warm area for 1 hour. The dough should double in size.
  • 2. While the dough is rising make the jam: bring a saucepan to medium heat, add the berries, lemon juice and sugar stirring occasionally. Bring the mixture to a simmer and cook until thickened. Add the spices and fresh thyme and continue to cook until the raspberries have completely transformed into a thick jam. About 15 minutes. Cool to room temperature.
  • 4. Once you are ready to roll out the dough, lightly dust a surface with flour and roll out the dough into a large thin rectangle. Spread the jam evenly over the dough. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. Some of the jam may be squeezing out a little during this process. When rolled into a log pinch both sides to seal. Cut into small or large rolls depending on you’re preference. Place rolls on a baking sheet with parchment paper and cover with a towel or plastic wrap to allow to rise a bit more. About 30 minutes.
  • 5. Preheat the oven to 350 degrees F and bake for 25 minutes or until golden.
  • 6. Serve immediately