This is a recipe that I have been dying to experiment with for a while. Recently, I went to visit my family in the Seattle area. While I was there, I was able to walk around a few of the beautiful parks. I stopped to take several photos of the green vegetation and berries which naturally grew everywhere.
Being from Arizona, spontaneously growing delicacies such as raspberries and blackberries are a novelty to me, and most of the pictures I took were of the beautiful jewel-toned berries. One nice lady mistook me for an artist and professional photographer because I was taking so many pictures. I took it as a compliment but explained to her that I was from the desert.
Unfortunately, while I was there none of the blackberries were ripe. In fact, I just saw hillsides covered in the delicate white flowers of the blackberry bushes. I was sad, because I love love love blackberries. I had to settle for some blackberry chocolate truffles at the Seattle airport, which were divine.
Since then, I’ve been craving blackberries. Believe it or not, I was also inspired to create this recipe from one of my new releases, Ragnarok Interrupted: Ashes of the Gods. The setting takes place in post-apocalyptic British Columbia, which I have never personally been to, but as I was researching it, it seemed like heaven on earth. Plus, I think they have blackberries there.
I then combined the blackberries with white chocolate which made me think of the frozen north. I then added a bit of lemon to complement the blackberries, and in the end, I had created a very tasty treat.
The nice thing about this recipe is that it is no rise. It gets fluffy in the oven, but you don’t have to wait for an extra two hours to sink your teeth into these beauties since it can be completely done in under an hour.
Some helpful hints-
-Make sure you don’t over-fill the jelly/jam or else it just melts and goes everywhere.
-When you melt the butter, I like to stick it in a glass pyrex cup, and I but the butter wrapper over the top so it doesn’t get all over the microwave
-Unless you like picking seeds from your teeth, get seedless jelly or jam.
-Keep an eye on the rolls while they are cooking since bake time varies by elevation.
White Chocolate Blackberry Lemon Rolls
- 4 cups flour
- 1 box white chocolate pudding mix
- 1/3 cup sugar
- 2 1/2 tsp yeast
- 1/2 tsp salt
- 2 eggs
- 1/2 cup butter melted
- 1 cup milk heated
- 1 lemon zested
- 1 cup white chocolate chips
- 1 cup blackberry jam, seedless
- Heat milk in the microwave for 1 minute 30 seconds. Pour in a bowl and add yeast.
- Add other dry ingredients to the milk, followed by the eggs and melted butter.
- Fold in lemon yeast, knead until dough forms a ball.
- Roll out dough in the shape of a rectangle. Cover roll with a thin layer of jelly, try to avoid glops. Then sprinkle white chocolate chips evenly over the jelly layer.
- Roll up dough jelly-roll style, making sure to seal the seam of the rolled dough.
- Cut 1-inch slices of dough and place in a greased 2-quart casserole dish.
- Bake at 350 degrees for 40 minutes, or until golden brown.
- Enjoy! (Garnish with white chocolate chips or frozen blackberries)
Check out some more of my delicious recipes