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Rainbow Sherbet Sweet Rolls Recipe

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★★★★★

4.6 from 130 reviews

This delightful Rainbow Sherbet Sweet Rolls recipe combines colorful, soft bread dough with a luscious sherbet-infused pastry cream and a vibrant, triple-colored sherbet icing. The rolls offer a fun twist on traditional sweet rolls with a fruity sherbet flavor, perfect for breakfast, brunch, or a festive dessert treat.

Ingredients

Scale

For the Sweet Roll Dough:

  • 1/2 cup melted rainbow sherbet, heated to 110 – 115°F
  • 1 tablespoon active dry yeast (Red Star Yeast Platinum recommended)
  • 1/2 teaspoon granulated sugar
  • 1/2 cup full fat buttermilk, at room temperature
  • 1/2 cup plus additional granulated sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 3 1/2 to 4 cups bread flour
  • Orange, pink, and green food coloring (optional)

For the Pastry Cream:

  • 1/2 cup melted rainbow sherbet
  • 1/2 cup heavy cream
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • 1/8 cup (2 tablespoons) cornstarch
  • Pinch of salt

For the Icing:

  • 1/2 cup orange sherbet (melted)
  • 1/2 cup lime sherbet (melted)
  • 1/2 cup raspberry sherbet (melted)
  • 4 1/2 cups powdered sugar, divided
  • Orange, pink, and green food coloring if desired

Instructions

  1. Proof the Yeast: In a stand mixer bowl fitted with the paddle attachment, combine the active dry yeast, warm melted rainbow sherbet (110-115°F), and 1/2 teaspoon granulated sugar. Let it rest for 5 to 10 minutes until bubbly and puffed, indicating the yeast is active.
  2. Mix Wet Ingredients: Add buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla extract, and melted butter to the yeast mixture. Mix until fully combined to form a smooth batter.
  3. Add Flour and Knead: Stir in 2 1/2 cups bread flour until combined, then switch to the dough hook attachment. Add another cup of flour and knead until mixed. Continue kneading on low speed for 5 to 6 minutes, adding more flour as needed, until the dough is soft, moist, and no longer sticks to the sides but sticks slightly to the bottom of the bowl.
  4. Color the Dough (Optional): Divide the dough evenly into three pieces. Wearing food-safe gloves, knead orange, pink, and green food coloring into each separate piece to create vibrant colored doughs.
  5. First Rise: Place the dough pieces into an oiled bowl, cover tightly with plastic wrap or press and seal, and let rise in a warm spot until doubled in size, about 1 1/2 hours.
  6. Punch Down and Roll Out: Punch down the risen dough. Lightly flour a work surface and turn the dough out. Sprinkle flour on top, then roll the dough into a 20 by 18-inch rectangle.
  7. Make the Pastry Cream: In a saucepan, combine melted rainbow sherbet with heavy cream and heat to a simmer. In a separate bowl of a stand mixer with a whisk attachment, whisk egg yolks, granulated sugar, cornstarch, and salt on high until light and fluffy. With mixer on medium, slowly pour hot cream mixture into the egg yolks, whisking continuously. Return mixture to the saucepan and cook over medium/low heat, whisking constantly until thickened to mayo-like consistency. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate for about 2 hours until cold.
  8. Prepare the Icing: Divide the melted orange, lime, and raspberry sherbets into three bowls. Add corresponding food coloring if using (orange for orange sherbet, pink for raspberry, green for lime). Add 1 1/2 cups powdered sugar to each bowl and whisk until smooth. Adjust consistency with more powdered sugar as desired.
  9. Assemble and Ice the Rolls: Once the rolls are baked and cooled on a wire rack with a baking sheet underneath, drizzle the orange sherbet icing first and let it set for 10 minutes. Follow with the raspberry sherbet icing, waiting another 10 minutes. Finally, drizzle the lime sherbet icing and let the rolls set for an additional 30 minutes before serving.

Notes

  • Ensure your yeast is fresh and active by proofing properly; failed proofing means the rolls won’t rise well.
  • Using food-safe gloves is recommended when working with vibrant food coloring to avoid staining your hands.
  • Cover pastry cream with plastic wrap touching the surface to prevent skin formation.
  • The dough should be soft and moist but not sticky to your hands after kneading.
  • The triple sherbet icing adds a pleasant fruity contrast and colorful presentation but can be adjusted to taste.
  • If you want thicker icing, gradually add more powdered sugar until the desired consistency is reached.

Keywords: rainbow sherbet sweet rolls, sherbet rolls, colorful sweet rolls, pastry cream, sherbet icing, festive breakfast rolls

Find it online: https://dinewithlily.com/rainbow-sherbet-sweet-rolls-recipe/