Wallace's Garden Center-Chef Steph's Recipes-Razzie Rolls

Razzie Rolls

We're rolling out some savory sweetness with our famous Razzie Rolls.

—Recipes by Chef Steph

  • 1 cup milk
  • 2/3 cup granulated sugar
  • 1 and 1/2 tablespoons active dry yeast (2 packets)
  • 1/2 cup butter, softened to room temperature and cut into 4 pieces
  • 2 large eggs
  • 1/2 teaspoon salt
  • 4 and 1/2 cups all-purpose flour, plus more for dusting/rolling
  • 1 jar of seedless raspberry jam
  • Powdered sugar, vanilla, and butter for glaze


  1. In a small saucepan, warm the milk over low heat until lukewarm (no need to use a thermometer, but to be precise: about 95 degrees F).
  2. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment. (You can use a handheld mixer or no mixer, but a stand mixer is ideal).
  3. With a spoon, manually stir in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes.
  4. Beat in the softened butter on low speed until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won't be mixing into the mixture, so don't be alarmed if it stays in pieces.
  5. Still on low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 8-10 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
  6. Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours. (Here's what I do: turn the oven on to 300F degrees. Turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.)
  7. Butter/grease/spray with nonstick spray the bottom of a 9x13 inch baking dish, then line with parchment paper. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 12x18-inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.
  8. Spread the jam over the dough and roll to seal the edge. Cut into 12 slices and arrange them in the prepared pan. Cover with film or a damp towel.
  9. After the rolls have risen, preheat the oven to 400 F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for about 15 minutes.

Make The Glaze:

  1. In a small bowl, whisk the confectioner’s sugar, melted butter, and vanilla until smooth. (This time I added freeze-dried raspberries that I had pulverized into powder). Add more sugar or cream, depending on how thick you want the glaze.
  2. Pour glaze over the rolls and serve warm. Cover rolls and store at room temperature for up to 2-3 days. Baked rolls can be frozen up to 2 months and warmed up to enjoy at a later date. Glaze them right before serving.
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