raisin rolls

Ingredients for 1 servings:

• 20 g yeast
• 1 tsp sugar
• 250 ml milk, lukewarm
• 250 g wheat flour, type 405
• 250 g wheat flour (wholemeal)
• 60 g sugar
• 1 pinch of salt
• 60 g margarine
• 75 g raisins
• e.g. milk, for spreading

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

with wholemeal flour, egg-free, for 15 pieces

Dissolve crumbled yeast with 1 teaspoon of sugar in the milk and let it rise for 15 minutes. Melt the margarine in a saucepan over medium heat. Add the yeast milk, sugar, salt, and margarine to the flour in a bowl and knead with the dough hook of a hand mixer until a smooth dough forms. Add the raisins. Cover and let rise in a warm place until doubled in size. Knead the dough again. Form 15 round rolls and let rise for another 15 minutes. Brush with milk, if desired, and bake for 15 minutes at 200°C on the middle rack of a preheated oven. Note: You can also use all-purpose flour, but you will need a little more milk.