WHITE CHOCOLATE RASPBERRY SWEET ROLLS

Dough ▢2 TBS. dry yeast ▢¼ cup water to soften yeast ▢1 TBS. sugar ▢½ cup sugar ▢½ cup butter ▢1 cup water divided ▢2 teaspoon salt ▢3 beaten eggs ▢4 ½ cups flour Filling ▢¼ cup melted butter ▢6 ounces frozen raspberries ▢1.5 TBS. sugar ▢1 TBS. cornstarch Icing ▢16 ounces white chocolate chips ▢½ cup heaving whipping cream ▢⅔ cup powdered sugar

INGREDIENTS

Dissolve yeast in ¼ cup warm (room-temperature) water. Heat ½ cup water in a small pan. Add butter, sugar and salt until butter melts. Add ½ cup cold water. Let sit until it cools to about room temperature.

STEP 1

Beat eggs in mixer. Add yeast and butter/sugar/salt mixture. Add flour, one to two cups at a time, beating until smooth after each addition. Let rise until double - it usually takes about an hour. Stir down. Cover with a wet tea towel (or damp cloth) and put in refrigerator. The longer left in the refrigerator, the easier it is to handle. 2 hours up to overnight will do the trick.

STEP 2

Roll out on floured board into a large rectangle. Brush with melted butter.   Spread raspberry sauce evenly over dough. Moisten dough edges with a little water

STEP 3

Carefully roll up, lengthwise. Cut into ½-1" discs using a piece of dental floss. Place on a greased baking sheet or dish about ½ inch apart. Cover with a towel and let rise until double (about an hour).

STEP 4

Bake 400°F (200°C) for 15-20 min. or until lightly or golden brown. Ice while still slightly warm and store in an airtight container.

STEP 5

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