Raspberry Lemon Curd Rolls
INGREDIENTS
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5 c. all-purpose flour
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1 package (2¼ tsp.) active dry yeast
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3 tbsp. sugar
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⅔ c. butter flavored shortening
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2 c. milk minus 2 tbsp.
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¼ c. warm water
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2 tbsp. apple cider or white vinegar
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1 tsp. salt
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1 tsp. baking soda
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1 tsp. baking powder
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Lemon Curd Filling:
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1 c. sugar
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8 tbsp. (1 stick) butter, melted
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2 eggs
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1 c. freshly squeezed lemon juice
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Zest of 2 lemons
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Filling:
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4 c. fresh raspberries
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Lemon Cream Cheese Frosting:
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2 c. powdered sugar
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8 oz. cream cheese, softened
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2 tbsp. milk
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1 tsp. vanilla
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½ tsp. lemon extract or oil
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Zest of 1 lemon
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Raspberry Drizzle:
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½ c. sugar
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Raspberry juice
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