raisin rolls

Ingredients for 9 servings:

• 300 g wheat flour, light (e.g. 550) or spelt flour (e.g. 630)
• 50 g sugar or honey
• 1 tsp orange peel or lemon peel
• 1 pinch of salt
• 50 g butter
• 210 ml milk
• ½ cube of yeast, fresh yeast **
• 1 handful of raisins

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes

for yeast rolls, quite quick and simple; for the 9-piece mini bread baking pan *

* About the baking pan: My 9-piece mini loaf baking pan measures approximately 20×30 cm, 3 cm high – the 9 individual loaves measure just under 9×6 cm. ** About the yeast: The cubes here weigh 42 g and are generally intended for yeast doughs made with 500 g of flour – for this recipe, half a cube, or 21 g, is sufficient. Mix the flour, sugar, and spices well in a bowl. Melt the butter in a saucepan, remove from the heat, add the milk, and then dissolve the crumbled yeast in this lukewarm butter-milk. Add everything to the flour and knead well. Cover and let rise in a warm, draft-free place until the dough has doubled in size (usually takes about 45-60 minutes). I place the dough bowl in the oven, for example, and just turn on the light – or I place the dough in a plastic bowl in warm water with the lid on. Then knead the dough thoroughly again, kneading in the raisins. Divide the dough into the 9 wells of the 9-inch mini-loaf baking pan and let it rise again, e.g., in the oven with the light on. Once the rolls have risen quite well (not too much—they’ll continue to rise until the oven is hot), turn on the oven to 200°C (top/bottom heat) and bake the rolls for about 15-20 minutes (from when they’ve reached baking temperature) until golden brown. Shortly before the end of the baking process, and when they’re done, brush the rolls with a little water or milk to give them a shine. When they’re done, turn off the oven, open the lid, and after about 5-10 minutes, remove the rolls from the pan and let them cool on a wire rack. I like the raisin rolls with plum jam or chocolate butter for breakfast – but also with strawberries in milk, elderberry compote, plum compote or something similar as a sweet lunch or simply on their own as a snack.