Dozen Specialty Rolls Recipe

Proof yeast

Pour warm milk (about 105–115°F / 40–46°C) into a small bowl. Stir in 1 tablespoon granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand), combine 2 cups of the flour and the salt. Add the foamy yeast mixture, softened butter, and eggs. Mix on low to combine, then gradually add remaining flour until a soft, slightly tacky dough forms (you may not need the full 4 cups or you may need up to 4 1/4 cups if humidity varies).

Knead the dough on low with the mixer for 6–8 minutes (or by hand 8–10 minutes) until smooth and elastic. The dough should pass the windowpane test or be springy to the touch.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled, about 60–90 minutes.

Punch down dough and turn out onto a lightly floured surface. Roll into a rectangle roughly 18 x 12 inches. Spread the softened butter (from Assembly section) evenly over the dough, leaving a 1/2-inch border along one long edge for sealing. Cut the dough into four equal long strips (each about 18 x 3 inches) so you can prepare four log strips — one for each flavor trio to be cut into three rolls each.

In a small saucepan, combine raspberries, 3 tablespoons granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and raspberries break down, about 4–6 minutes.

Remove from heat and stir in 1 tablespoon butter until glossy. Let cool slightly to thicken further (5–10 minutes). Spread the raspberry filling evenly down one of the prepared strips of buttered dough, keeping a 1/2-inch border.

Starting from the long side opposite the border, tightly roll the strip into a log. Seal the edge by pressing gently. Cut the log into 3 equal rolls (about 2–2.5 inches each) and place them cut-side up in a lightly greased 9x13 inch pan or two smaller pans, leaving a little space for final rise. Cover and let rise 30–45 minutes.

To make a quick caramel, in a medium heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat without stirring, gently swirling the pan occasionally, until it melts and turns an amber color (about 8–10 minutes).

Carefully add the 4 tablespoons butter (it will bubble vigorously) and whisk until incorporated. Remove from heat and slowly whisk in 1 cup heavy cream until smooth. Stir in 1 teaspoon sea salt. Let caramel cool until warm but spreadable (10–15 minutes).

Spread a third of the caramel evenly down the second buttered dough strip, leaving a 1/2-inch border. Roll tightly into a log, seal the edge, cut into 3 equal rolls, and arrange in the pan. Cover and let rise 30–45 minutes.

In a saucepan, combine mixed berries, 3 tablespoons granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the berries release juices, about 4–6 minutes. Remove from heat and stir in 1 tablespoon butter; cool slightly.

Spread the triple-berry filling over the third buttered dough strip, leaving a 1/2-inch border. Roll into a log, seal, cut into 3 equal rolls and place in the pan. Cover and let rise 30–45 minutes.

Make a sticky pecan caramel: in a saucepan, melt 1 cup light brown sugar and 6 tablespoons butter together over medium heat until bubbling. Stir in 1/2 cup heavy cream and 1/2 teaspoon sea salt, simmer 1–2 minutes until slightly thickened. Remove from heat and stir in chopped toasted pecans.

Spread the pecan-caramel mixture over the fourth buttered dough strip, leaving a 1/2-inch border. Roll into a log, seal the edge, cut into 3 equal rolls and arrange in the pan with the others. Cover and let rise 30–45 minutes.

Preheat the oven to 350°F (175°C) during the last 15 minutes of the rolls' final rise. The rolls should be puffy and nearly doubled.

Bake the pan(s) of rolls in the preheated oven for 20–25 minutes, or until the tops are golden brown and the centers are set. If the caramel-topped rolls look like they're browning too quickly, tent with foil for the last 5–7 minutes.

Remove from oven and let cool in the pan 8–10 minutes. If the caramel-pecan rolls have excess sticky filling, spoon any overflow back over the tops while warm to glaze them.

While rolls cool slightly, whisk together powdered sugar, vanilla extract, and milk or cream until smooth. Adjust thickness by adding more powdered sugar (thicker) or a little more milk (thinner) to get a pourable glaze.

Drizzle the vanilla glaze over the raspberry, triple-berry, and caramel-pecan rolls. Optionally, drizzle melted dark chocolate over the raspberry and triple-berry rolls for contrast, or swirl chocolate over the caramel rolls.

Serve warm or at room temperature. Store leftover rolls covered at room temperature for up to 2 days or refrigerate up to 5 days; rewarm before serving.