I’m the worst Mother’s Day mother. I’m terrible about letting my family do things for me. It’s not that I’m ungrateful, it’s just I’m sort of a control freak, especially when it co...
A simple raspberry topped sweet pull apart bread that is perfect for breakfast!
I’m the worst Mother’s Day mother. I’m terrible about letting my family do things for me. It’s not that I’m ungrateful, it’s just I’m sort of a control freak, especially when it comes to Mother’s Day meals. I’m a food blogger for goodness sake, I can’t help it!
I know the kids would love to make me food and surprise me with sweets, but I can’t let go of that control! What if it’s not quite the way I like it? What about the mess? What about the perfect opportunity to try something new? Each holiday is a chance to try a new dish for the blog! How can I let that go???
Well, I found a compromise. We can “work” together! I guide them in picking out my special meal, they do the work while I “supervise”(translation: do as much of it as I can)! I get to try a new recipe, but they get to help make it! We all win! And if my husband does the dishes, then it is the perfect arrangement all around!
This year the kids and I will make this Raspberry Petal Pull Apart Bread. The shape is perfect for spring (and mom) and is fun for kids to make! It couldn’t be easier as it starts with Rhodes Dinner Rolls. Just shape, rise, fill and bake! So simple, yet totally impressive. These taste remarkably like a raspberry Danish with the tender bread and the sweet glaze. This will be one breakfast treat the kids and I will have to make more often!
Raspberry Pull ApartServings: 12 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 15 min
Raspberry Pull Apart
12 Rhodes Dinner Rolls, thawed but still cold
1 lemon, grated
1/3 cup sugar
¼ cup raspberry jam
½ cup powdered sugar
½ teaspoon vanilla
1 tablespoon butter, melted
2 tablespoons hot water
Combine two rolls into one ball and place on a greased baking sheet that has been sprayed with non-stick cooking spray. Shape remaining rolls into petals and place around center. Spray dough with non-stick spray. Cover with plastic wrap. Let dough rise in a warm place for 1 hour or until doubled in size. Remove plastic wrap and spray dough once more. In a small bowl, combine grated lemon and sugar. Sprinkle sugar mixture over dough. With you finger, make an indentation in the center of each petal. Spoon a teaspoon of jam in the center of each petal. Bake in a 350-degree oven for 15-20 minutes or until golden brown. Remove and let cool.