Raspberry Buns

The dough can be prepared, shaped into buns with jam filling, and refrigerated on a parchment-lined baking sheet covered with plastic wrap for up to 4 hours before baking. Add 2-3 minutes to baking time if baking directly from cold.

Store cooled buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfilled baked buns for up to 1 month; thaw at room temperature and warm in a 300°F oven for 5 minutes before serving. The jam filling may make day-old buns slightly softer.