Delicious White Chocolate Raspberry Rolls
Delicious White Chocolate Raspberry Rolls are the perfect treat for anyone who enjoys a combination of sweet and tart flavors. These rolls feature a soft, fluffy dough filled with luscious raspberry filling and drizzled with creamy white chocolate.
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
- Rolling Pin
Ingredients
Dough Ingredients
- 4 cups All-purpose flour Provides structure for the dough.
- 1/4 cup Granulated sugar Adds sweetness and helps activate the yeast.
- 2 1/4 teaspoons Active dry yeast Leavens the dough.
- 1 cup Milk Warm milk activates the yeast.
- 1/4 cup Butter Melted for richness in the dough.
- 2 large Eggs Adds moisture and structure.
Filling Ingredients
- 1 to 1 1/2 cups Fresh raspberries Provides tartness and color.
- 1 cup White chocolate chips Melted for drizzling on top.
- Powdered sugar for dusting Optional garnish for sweetness.
Instructions
- Warm the milk in a saucepan until comfortable to the touch. Remove from heat, add yeast, and let sit until frothy.
- In a mixing bowl, combine flour, sugar, and melted butter. Mix well.
- Add the yeast mixture and eggs to the flour mixture. Combine until a sticky dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (1-2 hours).
- Punch down the dough, roll it out into a rectangle about 1/4 inch thick.
- Spread raspberries over the dough, sprinkle white chocolate chips on top.
- Roll the dough tightly into a log shape and pinch the seams to seal.
- Cut the log into 12 pieces and place cut-side up in a greased baking dish. Let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown.
- Cool rolls for 10 minutes, then drizzle melted white chocolate over the top.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container for up to two days or refrigerate for up to a week.