John Myers
Ingredients for 1 servings:
- 500 g flour (whole wheat)
- 200 g yogurt (approx., depending on the dough consistency it may be more)
- 60 g sugar
- 25 g yeast, fresh
- 46 g butter (soft/liquid)
- 1 tsp, leveled salt
- 75 g raisins
- 1 egg(s)
- e.g. egg yolk oil or milk for brushing
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 40 minutes
for 10-12 pieces
Dissolve the yeast in a little yogurt and then knead with the other ingredients. Be careful, the butter must not be warmer than 35 degrees. The dough should be nice and smooth, but not sticky. If it’s still lacking liquid, just add a little more yogurt. Cover the dough and let it rest for about 30 minutes. Then roll the dough into a tube. Cut 10-12 pieces of dough (equal size) and form rolls. The surface should be nice and smooth. Then cover and let rise. Method 1 – let rise overnight: Let the rolls rise for half an hour and then cover with cling film and place in the refrigerator with the baking tray. Take them out just before baking and remove the film before brushing. Method 2 – let rise in a warm place: Let the rolls rise for about 1-1.5 hours until they have risen properly. After rising, brush the rolls with egg yolk, oil, or milk and bake in a preheated oven at 200 degrees Celsius for 10 minutes, then at 180 degrees Celsius for another 10-20 minutes (depending on the size and the oven). Cover at the end if necessary to prevent them from overcooking.
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