Buttermilk yeast rolls

Ingredients for 1 servings:

• 175 ml buttermilk, warmed
• 70 g butter, melted and cooled
• 3 large eggs
• 535 g flour
• 50 g sugar
• 1 bag(s) of dry yeast
• 1 ¼ tsp salt
• 1 tsp ground cinnamon
• 100 g raisins
• 1 large egg(s)
• 1 tbsp water
• 90 g powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract
• Flour for the work surface
• Butter for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

From the baking pan, enough for 12 pieces

Mix the warmed buttermilk with the butter and eggs. Fit the mixer with the dough hook. Mix the flour, sugar, yeast, salt, and cinnamon. In the bowl of the mixer, add the liquid to the flour mixture and mix everything together for about 2 minutes until a dough forms. Knead the dough for about 10 minutes until it is nice and elastic. Place the dough on a work surface, knead in the raisins by hand, and form into a ball. Place the ball in a bowl, cover with plastic wrap, and let rise in a warm place until doubled in size. This can take up to two hours. Grease a rectangular baking pan (23.5 cm x 33.5 cm) with butter. Place the dough on a lightly floured surface, knead well, and divide into twelve equal pieces. Shape into round balls, place in the pan, cover with plastic wrap, and let rise for about another hour, until doubled in size and the gaps between them are closed. Meanwhile, preheat the oven to 180°C. Use a sharp knife to make a large X in each roll. Whisk the egg with the water and brush the rolls with it. Place in the oven and bake for about 25-30 minutes, until they are golden brown and have risen nicely. Remove the rolls and let them cool for about 5 minutes. Then arrange the icing on the cake. To do this, mix the ingredients together and then use a teaspoon to spoon the icing into the X on each roll. Serve warm or cold. Tip: If you don’t like raisins, you can leave them out.