Back to baking again here, and trying out a new recipe and spelt flour. I had not baked with yeast for at least 12 years; it's always made me a bit afraid. Well, that and nothing beats my mom's homebread bread so why bother?!
But I wanted to continue trying out different tastes (hence the spelt) and recipes so I decided to try raspberry sweet rolls. Here is the final batch prepping for the oven. I ran out of parchment paper so foil had to substitute to line the pan, but this actually worked out better in the end.
The rolls turned out pretty good for a first time try, though the bake time provided with the recipe was too long as the raspberry juice at the bottom of the pan got a bit scorched. I revised the timing and all worked out well.
I am going to try this recipe again with blueberries and apples later on. Think they would work well with the nuttiness of the spelt flour.
Out of the oven and ready to go into my belly!
Mmm, these look delicious! I love almost anything raspberry. :)
ReplyDeleteYummy...thanks for making me hungry. Now I have to make something sweet. :)
ReplyDeleteElizabeth
Silver's Reviews
My Saturday Snapshot
Raspberries are one of my favorite berries. I've never tried making them into sweet rolls before. Yum!
ReplyDeleteOh wow, the finished product looks great. I'm on a diet this year and haven't eaten anything baked in months.... Nice to have a little eye candy.
ReplyDeleteOoh, they sound and look absolutely scrumptious. I love cakes and bakes but I'm on a diet! My Snapshot is at http://goo.gl/U62WN
ReplyDeleteMmmm ... that last picture looks really yummy.
ReplyDeleteI love cooking with yeast (in theory) because it's so much fun to see how much the dough rises, and to eat the baked goods later, but I don't normally have the patience for the whole process.
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