Raspberry White Chocolate Rolls
Decadent Raspberry Swirls with White Chocolate
Ingredients:
¾ cup warm milk
2 ¼ tsp instant yeast
1 tbsp granulated sugar (for yeast mixture)
⅓ cup unsalted butter, melted
2 large eggs, room temperature
1 tsp vanilla extract
½ cup granulated sugar (for dough)
3 ½ to 3 ¾ cups all-purpose flour
Raspberry jam (for filling)
White chocolate chips (for filling)
Directions:
In a small bowl, combine warm milk, yeast, and 1 tbsp sugar. Stir briefly and set aside for 10 minutes until frothy. If not frothy, start over.
Preheat oven to the warm setting (170 degrees).
In a mixer bowl, add 3 1/2 cups flour, melted butter, vanilla, and ½ cup sugar. Mix on low speed.
Gradually add the milk mixture. Then, add eggs one at a time until fully incorporated.
Increase to speed 4 and knead for 5 minutes, or knead manually on a floured surface for 6 minutes until smooth.
Place dough in a greased bowl, cover, and let rise near a warm oven for 1 hour, or in a warm place for 1.5 hours.
Roll out dough to a 16×14 inch rectangle. Spread raspberry jam and sprinkle white chocolate chips.
Roll into a log, cut into 12 slices, and place in a 9×13 inch baking pan. Let rise for 30 minutes.
Preheat oven to 350 degrees. Bake for 30 minutes.
Optional: Melt additional white chocolate for drizzling.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours | Kcal: 280 | Servings: 12
