John Myers
Whole Grain Raisin Rolls
The perfect whole grain raisin rolls recipe with a picture and simple step-by-step instructions.
- 500 g Whole wheat flour
- 1 Yeast cubes
- 200 ml Unsweetened soy drink
- 2 tbsp Vegetable margarine
- 50 g Raisins
- 50 g Walnuts
- 50 g Salt
- 50 g Ground cinnamon
- 50 g Ground cardamom
- Mix the flour with the coarsely chopped nuts, raisins and spices in a large bowl.
- Warm up the soy drink, carefully dissolve the margarine and the crumbled yeast in it and stir.
- Add the liquid to the flour mixture, knead vigorously and possibly add a little more soy drink or flour, so that a smooth dough is formed that does not stick. Cover and let the dough rise in a warm place for 30 minutes.
- Cut the yeast dough into eight equal pieces, form small rolls and place on a baking sheet with baking paper. Score crosswise with a knife and bake at 180 to 200 degrees for about 20 to 30 minutes (depending on the oven) until golden brown.
- The rolls taste best fresh when they are still warm. The raisins keep them juicy the next day. I like soy margarine and plum jam best with it!
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