Raspberry Thumbprint Donuts
INGREDIENTS
• 6 large Rhodes dinner rolls thawed
• 3 Tablespoons raspberry jam
• ½ cup powdered sugar
• ½ tbsp butter
• ¼ tsp
• 2 Tablespoons milk
INSTRUCTIONS
• Remove 6 Rhodes Dinner Rolls from the freezer and leave them covered in the fridge overnight or on the counter for two hours until thawed but still cold.
• Line a cookie sheet with foil and lightly spray with non-stick spray. Flatten each roll into a circle and place them on the cookie sheet. Lightly spray a piece of plastic wrap with no-stick spray and loosely cover the rolls. Let them rise for about two hours or until they double in size.
• Preheat your oven to 350 degrees and remove the plastic wrap from the rolls.
• Use the back of a tablespoon (or your thumb!) to make a well in the center of each roll.
• Fill each with a ½ Tablespoon of jam.
• Bake for 20 minutes.
• While they are baking, in a small bowl, add the powdered sugar, butter, vanilla, and milk, and whisk together.
• Carefully remove the baked donuts and brush them with the glaze while still warm.
• Once they have cooled, drizzle the remaining glaze over the tops.
