raisin rolls

Ingredients for 1 servings:

• 2 tbsp raisins, unsulfured (heaped tbsp)
• 350 g wheat, finely ground
• 125 g oat flakes, coarse
• 1 cube of yeast
• 250 ml milk, warm
• 1 tbsp honey, liquid
• 1 pinch of salt
• 2 tbsp vegetable oil
• 1 egg yolk for brushing
• 1 tbsp milk for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wholefood recipe – easy to freeze

Let the raisins soak in hot water. Mix the flour and oat flakes in a bowl. Make a well in the center. Crumble the yeast and mix with a little lukewarm milk. Pour this starter mixture into the well, cover the bowl, and set it in a warm, draft-free place. Drain the raisins and let them drain. As soon as the starter mixture starts to bubble, add the honey, salt, oil, and enough milk and knead to form a firm dough. Beat with a wooden spoon or use the dough hook on a food processor. Finally, add the raisins. Cover and let the dough rise until it has roughly doubled in size (takes about 1 hour). Line a baking sheet with parchment paper. Shape the dough into a log and divide it into 16 equal pieces. Shape each piece into a ball, place it on the baking sheet, and let it rise, covered, for another 10 minutes. Preheat the oven to 230°C. Place a pot of boiling water in the oven to create steam. Whisk the egg yolk with 1 tablespoon of milk. Brush the rolls with the egg wash and bake on the middle rack of the oven for about 20-25 minutes. Let the rolls cool.