Raspberry Butterflake Rolls are an advanced baker’s delight. Layers of butter and raspberry jam are folded into the dough to produce tender, flaky layers. Substitute orange marmalade for a citrus variation.
A while back I worked with a friend to create a photo tutorial for Butterflake Dinner Rolls. That technique is versatile — you can make Raspberry Butterflake Rolls, Orange Butterflake Rolls, or savory Garlicky Butterflake Rolls using the same method.
These raspberry rolls are like a layered cinnamon roll but made with jam and finished with a fruity glaze. They pull apart into delicate, flaky layers and are especially delightful when eaten warm.
Be aware these rolls require time and patience. Expect a longer rise — my batch took about two hours to proof — but the result is worth the wait. Make them on a relaxed weekend morning, or refrigerate the shaped rolls overnight for a slow rise.
Warm them briefly in the microwave for about 10 seconds before serving for the best tender texture.
GET THE STEP-BY-STEP PHOTO TUTORIAL HERE.
If you enjoy experimenting with dough, these rolls are a fun project and easily adapted to other flavors.
You can also bake the butterflake rolls as a loaf. Arrange eight rolls in a greased 7.5 × 3.5″ loaf pan, let the dough rise until near the top of the pan (about 2 hours), and bake at 350°F for 15–18 minutes or until lightly browned. Cool completely before spooning glaze over the top — a lovely gift or treat for neighbors.
Raspberry Butterflake Rolls
Ingredients
Bread:
- ¼ lb whole eggs, whisked (about 2 large eggs)
- ¾ lb (355 ml) warm water (about 1½ cups)
- 1 ¾ lbs (690 g) flour (about 5¾ cups)
- 7 Tbsp granulated sugar
- 7 Tbsp shortening
- 7 Tbsp non-fat dry milk powder
- 1 Tbsp salt
- 5 tsp dry instant yeast
- ¼ cup (57 g) butter, softened
- ¼ cup (76 g) raspberry jelly or preserves (seedless recommended)
- ¼ cup (57 g) butter, melted
Glaze:
- 2 cups (240 g) powdered sugar
- 3 Tbsp (57 g) raspberry jelly or preserves
- 3 to 4 Tbsp water, to thin
Equipment
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Cupcake pans or muffin tins
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Stainless steel scraper or dough cutter
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Rolling pin
Instructions
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Combine all bread ingredients in a stand mixer fitted with a dough hook, except the softened butter, raspberry preserves, and melted butter. Mix on medium speed about 20–25 minutes until the dough forms a ball and pulls cleanly away from the bowl. The dough may look sticky at first; avoid adding too much extra flour.
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Turn the dough onto a lightly floured surface and shape it into a square. Cover and let rest 10 minutes.
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Roll the dough into a roughly ½” thick square.
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Spread softened butter over two-thirds of the square, then spread a thin layer of raspberry preserves on top of the butter. Perform a tri-fold: fold the unbuttered third over the center, then fold the buttered side on top. Chill the folded dough on a baking sheet in the freezer for 20 minutes so the butter firms up.
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After chilling, roll the dough lengthwise to about ¼” thick. Brush the center half with melted butter. Do a book fold by folding the bottom fourth up and the top fourth down so the two ends meet in the middle. Press gently with the rolling pin.
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Brush the bottom half of the folded dough with more melted butter and fold the top half over. Reserve any remaining melted butter to brush the hot rolls after baking.
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Flatten the dough strip to approximately 1″ thick and 3″ wide. Cut into pieces ½” to ¾” thick. Lay each piece flat and roll from the top down to form each roll. Place rolls in sprayed muffin pans. Cover pans with lightly greased plastic wrap and let rise until rolls are about ½” over the top of the pans, about 1½–2 hours.
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Bake at 350°F for 13–15 minutes until lightly golden. Brush hot rolls with the reserved melted butter. Allow rolls to cool completely before glazing.
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Make the glaze by whisking 2 cups powdered sugar with 3 Tbsp raspberry preserves, adding 3 to 4 Tbsp water 1 Tbsp at a time until the glaze reaches a thick, spreadable consistency. Dip the top of cooled rolls into the glaze and scrape excess against the bowl. Place on a cooling rack to set. Cooling fully before glazing prevents the icing from melting off. Makes about 2½ dozen rolls.
Notes
- Step-by-step photo instructions are available in the referenced tutorial.
- For orange rolls: use orange marmalade layered over a thin layer of softened butter and follow the same steps. Cool the rolls and make an orange-flavored glaze by whisking powdered sugar with a small amount of water and a spoonful of marmalade; dip and set.
- For garlic rolls: sprinkle garlic salt over the butter when folding. After baking, brush with butter and add an extra sprinkle of garlic salt and grated Parmesan if desired.
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