Raspberry Butterflake Rolls

March 09, 2018

245

A layered yeast dough filled with butter and raspberry preserves all topped with a raspberry glaze.

Bread:
1/4 lb whole eggs ( whisked about 2 large eggs )
3/4 lb warm water ( approximately 1 1/2 cups water )
1 3/4 lbs flour ( approximately 5 3/4 cups flour )
3 oz sugar ( approximately 7 Tbsp sugar )
3 oz shortening ( approximately 7 Tbsp shortening )
2 oz milk powder ( approximately 7 Tbsp milk powder )
1/2 oz salt ( approximately 1 Tbsp salt )
1/2 oz dry instant yeast ( approximately 5 tsp yeast )
1/4 cup butter ( softened )
1/4 cup raspberry jelly/preserves ( I use seedless )
1/4 cup butter ( melted )
Glaze:
2 cups powdered sugar
3 Tbsp raspberry jelly/preserves ( I use seedless )
3 to 4 Tbsp water

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Nutritions

Calories
113

Sodium
135mg
5% DV

Fat
4g
7% DV

Protein
1g
2% DV

Carbs
16g
5% DV

Fiber
0.30000000000000004g
1% DV

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