Thursday, August 16, 2012
Almond White Chocolate Rolls with White Chocolate Frosting
Your favorite cinnamon roll bread mine is
1 quart hot water
1 1/3 c sugar
2 Tbsp salt
2/3 c shortening
7 c flour
2/3 c dry milk
4 Tbsp yeast dissolved in 2/3 c warm water
3-4 c more flour
mix first 6 ingredients. Add yeast mixture, mix well, then add last flour. Beat well. Let rise 30 minutes. Using one half of the dough roll out on floured table. This recipe makes around 36-40 large rolls. Place on pan. Let rise, then bake at 350 for 20 minutes.
Almond, White Chocolate Rolls with White Chocolate frosting:
1/4 c butter softened
1 c chopped almonds
1/2 c white chocolate chips chopped
1 c coconut
1/2 c craisins
Spread softened butter on rolled out dough. Then sprinkle the remaining ingredients onto dough. Roll and cut with either floss or thread. You can cut the roll by sliding the thread under the roll and then crossing it at the top. Pull tight and it should cut roll.
White Chocolate Frosting
1 c melted white chocolate chips
1 tsp vanilla extract
1/4 c butter softenend
mix all the ingredients together. I never know exactly how much powdered sugar I need I just dump and mix until I get the right consistency. If you end up making it too powdery just add a little milk to cream it up again. Make sure to frost the rolls when they are good and hot. It is best to have this frosting on the thinner side so that it will spread easily once the chocolate cools and thickens the mixture a bit.