Raspberry Butterflake Rolls

INGREDIENTS

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

2 cups

powdered sugar

3 tbsp

raspberry jelly/preserves (I use seedless)

to 4 Tbsp water