Raspberry White Chocolate Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 cup + 2 tablespoons of warm whole milk (or 2%)
02 -
4¾ cups of bread flour
03 -
⅓ cup of granulated sugar or superfine sugar
04 -
1 large egg
05 -
1½ tablespoons of active dry yeast
06 -
6 tablespoons of butter (unsalted)
07 -
The zest from 2 lemons
→ Filling
08 -
1 cup of frozen raspberries
09 -
¾ cup of granulated sugar or superfine sugar
10 -
1 cup of white chocolate morsels
11 -
3 tablespoons of butter, melted
# Instructions:
01 -
In a bowl, sift together the flour, yeast, and sugar. Add in the butter and rub it into the mix until it's crumbly, kind of like sand. Stir in the lemon zest.
02 -
Pour the warm milk and beaten egg into the bowl with the dry ingredients. Work the dough by kneading it for roughly 7-10 minutes until it's springy and smooth. Let it rest in a warm spot for 1-2 hours until it gets double in size.
03 -
Stretch out the dough to form a big rectangle around 20x12 inches. Coat it generously with the melted butter, then spread the sugar, frozen raspberries, and white chocolate pieces evenly over the top.
04 -
Tightly roll the dough up from the longer side. Slice it into 12 rolls, and put them in a greased baking pan (12x9 inches). Cover and let the dough sit for an hour so it can puff up again.
05 -
Bake the rolls in a 350°F oven for about 20-25 minutes, until the tops are a lovely golden color. Let them cool off before serving.
# Notes:
01 -
Baking with frozen raspberries creates a deliciously gooey filling.
02 -
If needed, replace superfine sugar with regular granulated sugar.
03 -
These taste best when enjoyed the same day they're made.
04 -
Keep leftovers at room temperature, covered.