Name: White Chocolate Raspberry Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 4¾ cups bread flour; 1½ tablespoons dried yeast; ⅓ cup caster sugar; 6 tablespoons unsalted butter, softened; Zest of 2 lemons; 1 cup + 2 tablespoons warm milk; 1 large egg, lightly beaten; 3 tablespoons melted butter; ¾ cup caster sugar; 1 cup frozen raspberries; 1 cup white chocolate chips

White Chocolate Raspberry Rolls are more than just a sweet treat; they’re a delightful journey for your taste buds, a perfect balance of tangy fruit and creamy sweetness that has captured the hearts of many home bakers. Imagin extracte the moment you pull these beauties from the oven, their aroma filling your kitchen with the promise of pure indulgence. People adore these rolls because they offer a sophisticated yet comforting flavor profile. The vibrant burst of raspberry cuts through the rich, smooth white chocolate, creating a symphony of contrasts in every bite. What truly makes these White Chocolate Raspberry Rolls special is their ability to be both elegant enough for a special occasion and cozy enough for a simple afternoon pick-me-up. They embody that perfect blend of easy-to-follow steps and impressive results, making them a go-to recipe for anyone looking to impress or simply treat themselves to something truly wonderful. Get ready to experience pure bliss!

Ingredients:

4¾ cups bread flour, plus more for dusting
1½ tablespoons dried yeast
⅓ cup caster sugar or granulated sugar (for the dough)
6 tablespoons unsalted butter, softened
Zest of 2 lemons
1 cup + 2 tablespoons warm milk (whole or 2%), about 105-115°F (40-46°C)
1 large egg, lightly beaten
3 tablespoons melted butter (for brushing)
¾ cup caster sugar or granulated sugar (for the filling)
1 cup frozen raspberries
1 cup white chocolate chips

Making the Dough

Let’s get started on our delicious White Chocolate Raspberry Rolls! The first step is to create a soft, enriched dough that will become the fluffy base for our sweet treats. In a large mixing bowl, or the bowl of your stand mixer fitted with a dough hook, combine the 4¾ cups of bread flour with the 1½ tablespoons of dried yeast and ⅓ cup of caster or granulated sugar. Give these dry ingredients a quick whisk to distribute the yeast evenly.

Now, it’s time to add the wet ingredients. Create a well in the center of your dry ingredients. Pour in the 1 cup of warm milk, making sure it’s not too hot, as that can kill the yeast. Add the 6 tablespoons of softened unsalted butter, cut into small pieces so it incorporates more easily. Finally, add the zest of your 2 lemons for a bright, fragrant twist. The lemon zest adds a lovely subtle citrus note that pairs beautifully with the raspberries and white chocolate.

If you’re using a stand mixer, start mixing on low speed until a shaggy dough begin extracts to form. Gradually increase the speed to medium and continue to knead for about 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for about 10-12 minutes, until it reaches the same smooth and elastic consistency. You’ll know it’s ready when you can gently stretch a small piece of dough thinly without it tearing – this is the windowpane test and indicates gluten development.

Once your dough is beautifully kneaded, place it in a lightly greased bowl, turning it to coat all sides with the oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1½ hours, or until it has doubled in size. A great trick for a warm place is to turn your oven on for a minute, then turn it off and place the bowl inside. The residual warmth will help the dough rise.

Assembling the Rolls

While the dough is rising, let’s prepare our delightful filling. In a separate bowl, gently combine the ¾ cup of caster or granulated sugar with the 1 cup of frozen raspberries and the 1 cup of white chocolate chips. It’s important to use frozen raspberries here; they help prevent the filling from becoming too wet and will burst with flavor as the rolls bake. The white chocolate chips will melt into gooey pockets of sweetness.

Once the dough has doubled in size, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches. Aim for an even thickness across the entire surface. This evenness is key to ensuring all your rolls bake uniformly and have a good ratio of dough to filling.

Now, brush the surface of the rolled-out dough with the 3 tablespoons of melted butter. Be sure to get a nice, even coating, right to the edges. This butter layer will act as a binder for the filling and add extra richness. Sprinkle the raspberry and white chocolate mixture evenly over the melted butter. Try not to overfill the dough, as this can cause the filling to leak out during baking. Gently press the filling into the buttered dough so it adheres.

Starting from one of the long edges, carefully and tightly roll up the dough. Keep the roll snug as you go to prevent air pockets. Once rolled, pinch the seam to seal it, and then trim off the uneven ends. You should have a long, tightly packed log of dough filled with our delicious mixture.

Cutting and Baking

Now it’s time to cut our log into individual rolls. Using a sharp knife or a piece of dental floss (which often gives cleaner cuts), divide the log into 12 equal portions. To use dental floss, slide a piece under the log, cross the ends over the top, and pull them in opposite directions to slice. Place the cut rolls, cut-side up, into a greased 9×13 inch baking dish or individual muffin liners if you prefer.

Cover the baking dish loosely with plastic wrap and let the rolls rest for another 20-30 minutes. This second rise will help them become even more tender and fluffy. While they are resting, preheat your oven to 375°F (190°C).

Once the oven is preheated and the rolls have had their second rise, it’s time to bake! Place the dish in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and the centers are cooked through. If you notice the tops browning too quickly, you can loosely tent the dish with aluminum foil.

Once baked to perfection, remove the White Chocolate Raspberry Rolls from the oven. They will be piping hot and incredibly fragrant. Allow them to cool slightly in the pan for about 10 minutes before attempting to serve them. They are absolutely divine served warm, perhaps with an extra drizzle of white chocolate ganache or a dusting of powdered sugar, though they are wonderfully delicious just as they are.

Conclusion:

There you have it! Your guide to creating delightful White Chocolate Raspberry Rolls is complete. We’ve journeyed through the steps of crafting these sweet, tangy, and decadent treats, perfect for any occasion. The combination of creamy white chocolate and bright raspberries nestled within a soft, pillowy dough is truly irresistible. Don’t be afraid to experiment and make these White Chocolate Raspberry Rolls your own. Whether you’re a seasoned baker or just starting, the joy of creating something delicious from scratch is immense. Enjoy sharing these with loved ones, or savoring them yourself with a warm cup of tea or coffee. Happy baking!

Frequently Asked Questions:

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work wonderfully in these White Chocolate Raspberry Rolls. Just ensure you thaw them completely and drain off any excess liquid before folding them into the dough. This prevents the dough from becoming too wet.

What other fruits pair well with white chocolate in these rolls?

White chocolate is quite versatile! For a different twist on these White Chocolate Raspberry Rolls, consider adding blueberries, strawberries, or even a touch of lemon zest for extra brightness.

How should I store leftover White Chocolate Raspberry Rolls?

Once cooled, store your White Chocolate Raspberry Rolls in an airtight container at room temperature for up to 2-3 days. For longer storage, they can be frozen for up to a month. Reheat gently in the oven or a toaster oven to enjoy their freshly baked texture.