Good morning, good morning, good morning! I was feeling super ambitious last night—I blame it on having the house to myself and no New Girl on television—so I decided to play around with a recipe idea I've been hankerin' to develop: Easy Raspberry Pull-Apart Rolls! Pull-apart rolls and breads (sweet or savory yeast-raised breads that are filled and layered into a pan) have become increasingly popular over the past year. Don't believe me? Give 'em a little search on Pinterest—it's crazy!My take on pull-apart rolls à gogo is smeared with fresh rasberries and raspberry jam before being rolled up and tucked into a small cast-iron skillet. You could serve them plain (above) or drizzled with tangy buttermilk glaze (below)—either way, you'll want to eat these buttery buns while they're warm. That won't be difficult, though! One whiff of 'em in the oven and you'll be as hooked as I am :) xo Erin
RASPBERRY PULL-APART ROLLS
FOR THE ROLLS
1 tablespoon warm water (105˚ to 110˚)
1 1/4 teaspoons active dry yeast (about 1/2 packet)
2 teaspoons granulated sugar
1/2 cup buttermilk
1 large egg
1 1/2 cups all-purpose flour, plus more for dusting and kneading
1/4 teaspoon salt
5 tablespoons melted butter, plus more for the bowl and pan
FOR THE FILLING
2/3 cup good-quality raspberry jam or preserves
2 cups fresh raspberries
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
Pinch of salt
FOR THE GLAZE
1 cup confectioners' sugar
1 to 2 tablespoons buttermilk
1. Make the rolls: Stir the water, yeast and sugar together in a medium bowl; let sit 5 minutes until foamy, then stir until the sugar and yeast dissolve. Whisk in the buttermilk and egg.
2. Whisk the flour and salt together in a large bowl. Add the yeast mixture and 3 tablespoons melted butter and beat with a mixer on medium-low speed 3 minutes or until combined and smooth. Turn the dough out onto a flour-dusted surface, sprinkle with flour and knead 7 to 9 minutes until smooth and elastic, adding more flour as needed (up to about 1 cup more flour depending on how humid it is). Transfer dough to a buttered bowl, cover with a kitchen down and let sit in a warm place 1 hour or until doubled in size.
3. Meanwhile, make the filling: Mix jam, raspberries, lemon juice, sugar and salt in a bowl, crushing the berries slightly; set aside.
4. Preheat oven to 375˚. Punch down the dough. Turn out onto a flour-dusted cutting board and roll out into a 9-by-5-inch rectangle using a floured rolling pin. Spread raspberry mixture on the dough, leaving a 1-inch boarder on all sides. Starting at a long end (the one farthest from you is usually easiest) roll into a log.
5. Cut dough into 1/2 inch rounds and arrange in a buttered oven-proof skillet or cake pan. Brush the rolls with the remaining 2 tablespoons melted butter, loosely cover and let sit in a warm place 50 more minutes. Bake until puffed and golden, about 30 minutes. Transfer to a rack to cool slightly.
6. Meanwhile, make the glaze: Whisk the sugar and buttermilk together in a small bowl until smooth. Drizzle over slightly warm buns. Serve family style. You can make these up to 1 day ahead and reheat in a 350˚ oven before serving—they're so tasty warm!
Quick note: I developed these buns without using any special equipment, like a mixer with a dough hook, since I figured not many people have. If you DO have a dough hook though—lucky duck, I lost ours in the move!—go ahead and mix (step 2) for about 6 or 7 minutes using the hook to reduce kneading time.