White Chocolate Raspberry Rolls

White Chocolate Raspberry Rolls

Rolls:
2 Packages dry yeast
¼ C. warm water
3 eggs, beaten
4 ½ C. flour (1/2 - 1 C. of this wheat flour)
1 C. warm water
½ C. shortening (Butter flavored Crisco©)
½ C sugar
2 tsp. salt

Soften yeast in ¼ C warm water. Let sand 10 minutes. Combine dissolved yeast, eggs,
2 ½ C. flour, 1 C. warm water, shortening, sugar, and salt in bowl. Beat until smooth (like almost on high with a mixer). Add remaining flour to make soft dough. Cover, let rise until double in bulk. Punch down and refrigerate overnight (or for as long as you have time!). 2 hours before baking roll out as desired. (Divide the dough in two and then roll out each)


White chocolate raspberry filling:
1 bag frozen raspberries
1 bag of white chocolate chips
½ C. sugar

Pound frozen raspberries in a Ziploc bag until crumbled. Chop chocolate chips into smaller pieces. Add chocolate chips and sugar to the Ziploc bag of raspberries. Spread evenly over rolled out dough. Cut dough like a pizza and roll-up crescent style.
(or you could do cinnamon roll style) Bake at 375° for 13-15 minutes…watch them!

Frosting:
4 ounces cream cheese
2 TB butter
1 TB Karo©
½ lb. powdered sugar
1/8 tsp. salt
1/8 tsp. vanilla
1/8 tsp. lemon extract

Courtesy of Ky Stucki
***Ky brought this recipe last Nov. to recipe club and it was great...so I thought I would post it.