Soft Raspberry Rolls

Instructions for dough: In a large bowl combine 1 cup milk, 2 2/3 cups bread flour, 1 teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons instant yeast and 4 tablespoons of softened unsalted butter. Mix by hand or with a stand mixer with a dough hook or a bread machine set on dough cycle. Knead dough by hand for 15 minutes, stand mixer for 10-12 minutes on medium low speed or the length of time for the bread machine to complete its dough cycle.

Lightly oil a bowl with vegetable oil and place dough ball in it. Cover the bowl with plastic wrap and allow dough to rise in a warm place for 1 hour to an hour and a half.

Dough should be puffy but does not necessarily have to be doubled in size. Prep your baking pan with non stick cooking spray.

Lightly flour work surface and roll dough out to a 10 inch by 12 inch rectangle and about 1/2 inch thick.

Spread raspberry jam all over dough.

Then sprinkle freeze dried raspberries all over, breaking some up. See photo.

Begin rolling dough tightly. End with seam side down.

Using a piece of unflavored dental floss, slide the floss under the roll to the very middle and make a cut.

Make the rest of the cuts and place all 8 raspberry rolls in prepared baking dish. Cover the raspberry rolls with plastic wrap and allow them to rise for 30-60 minutes in a warm area.

About 20 minutes before you bake them, preheat your oven to 375.

Bake raspberry rolls for 15-20 minutes.

Allow to cool for 12-15 minutes before you frost them.

While raspberry rolls are cooling make icing. Combine 3 tablespoons of softened butter, 1 ounce of cream cheese softened, 1/2 teaspoon vanilla extract, 1 1/2 cups confectioners sugar and 2 tablespoons of heavy cream. mix with an electric mixer.

Frost your raspberry rolls while warm. Enjoy!