Soft Raisin Bread Rolls
Ingredients
For the Dough
• 4 cups (500g) bread flour
• ¼ cup (50g) granulated sugar
• 2¼ tsp (7g) instant yeast
• ½ tsp salt
• 1 cup (240ml) warm milk
• 1 large egg
• ¼ cup (60g) unsalted butter, softened
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 cup (150g) raisins
For the Topping
• 1 tbsp milk or beaten egg
• 1 tbsp melted butter, for brushing after baking
Method
1. Soak the raisins in warm water for 10 minutes. Drain and pat them completely dry.
2. In a large bowl, combine the flour, sugar, yeast, salt, and cinnamon.
3. Add the warm milk, egg, vanilla, and softened butter.
4. Mix until a soft dough forms, then knead for 8–10 minutes, until smooth and elastic.
5. Gently knead in the raisins until evenly distributed.
6. Place the dough in a lightly greased bowl, cover, and allow it to rise for 1–1½ hours, or until doubled in size.
7. Punch down the dough and divide it into 10–12 equal portions.
8. Shape each portion into a smooth round roll and place on a lined baking tray.
9. Cover and allow to rise again for 30–45 minutes, until puffy.
10. Brush the tops lightly with milk or beaten egg.
11. Bake at 180°C (350°F) for 18–22 minutes, until golden brown.
12. Immediately brush the hot rolls with melted butter.
13. Allow to cool slightly before serving
