White Chocolate Raspberry Rolls

Well, we love sweet rolls at our house.  Usually I make a cinnamon roll or carmel sticky bun, but recently I have been making lots of freezer jam with all the wonderful summer berries, so I decided to jazz it up and do a raspberry roll.  One of my favorite combinations of flavors is white chocolate and raspberry, so I thought, why not roll 'em up in dough?


White Chocolate Raspberry Rolls

1 package yeast
1 cup warm milk
1/2 cup sugar
1/3 cup melted butter
1 teaspoon salt
2 eggs
4 cups flour
1 cup raspberry freezer jam (homemade is best)
1 cup white chocolate chips

1. Dissolve yeast and sugar in warm milk.  Stir in salt and melted butter.  Stir in eggs.  Add enough flour (about 3 1/2 cups) to make a workable dough.  Knead on a floured surface until dough is smooth and elastic.

2. Put in a greased bowl, cover and allow to raise until double in bulk. 1 - 1 1/2 hours.  Punch down and let dough rest 10 minutes before rolling into a 12" x 18" rectangle.

3. Spread dough with the raspberry jam.  Sprinkle with white chocolate chips.  Roll dough up.  Slice into 1" rolls.  Place in a well greased pan (either 9 x 13 or jelly roll).  Cover and let rolls rise 15-30 minutes.  Bake at 350° 23 - 25 minutes.

4.  Frost with your favorite roll glaze and enjoy!