Soft and fluffy sweet rolls filled with fresh raspberries and juicy blackberries. They’re perfect for chilly Holiday mornings or desserts any time of year!
3 - 3 1/2 Cup all-purpose flour, divided
1/2 Cup granulated sugar
1 Tbsp. instant yeast
1 Tsp. salt
1 Cup milk, warmed to about 75°F
1/3 Cup vegetable oil
1 Package (6 ounces) Driscoll’s Raspberries
1 Package (6 ounces) Driscoll’s Blackberries
1 Tsp. cornstarch
Zest of 1/2 large lemon (about 1 teaspoon)
1/4 Cup (1/2 stick) unsalted butter, softened
1/2 Cup granulated sugar or light brown sugar
1 1/2 Cup confectioners’ sugar
3 Tablespoons unsalted butter, melted
1/2 Tsp. vanilla extract
2 - 3 Tbsp. whole milk, divided
PLACE 2 cups all-purpose flour into a large mixing bowl or the bowl of a stand mixer.
ADD 1/2 cup granulated sugar and ADD 1 tablespoon instant yeast and ADD 1 teaspoon salt.
ADD 1 cup warm milk and ADD 1/3 cup vegetable oil.
STIR ingredients until smooth.
ADD and STIR IN up to 1 ½ cups additional all-purpose flour until a soft dough forms.
MIX dough using dough hook or KNEAD by hand 5 – 7 minutes until smooth.
COVER dough and LET REST 10 minutes.
PLACE 1 package (6 ounces) raspberries into a medium bowl.
ADD 1 package (6 ounces) blackberries and CUT any very large blackberries into smaller pieces.
ADD 1 teaspoon cornstarch.
ADD 1 teaspoon lemon zest.
STIR to combine and SET ASIDE berry mixture.
DUST a work surface lightly with flour.
TRANSFER dough to work surface.
ROLL OUT dough to a 12-inch x 18-inch rectangle.
SPREAD 1/4 cup softened butter evenly over dough.
SPRINKLE 1/2 cup granulated sugar evenly over dough.
SPOON berry mixture over dough and SPREAD evenly and LEAVE a 1-inch border around edges.
BEGIN with long end of dough and ROLL into a tight log.
CUT into 12 even slices.
TRANSFER pieces to prepared baking dish and LEAVE about 1 ½ inches between pieces.
COVER baking dish with plastic wrap and PLACE in a warm location until dough is almost doubled in size (25 – 90 minutes).
PREHEAT oven to 350°F.
REMOVE plastic wrap and BAKE 25 – 30 minutes until edges are golden brown.
POUR 2 tablespoons canola oil into a large non-stick skillet.
ADD 2 chopped medium yellow onions.
COOK over medium-high about 5 minutes until softened and STIR occasionally.
REDUCE heat to medium-low and COOK 30 – 45 minutes until dark brown and STIR occasionally.
SEASON with salt and freshly ground black pepper. (Onions can be prepared 4 hours before serving)