Mix the spelled flour, soy flour, salt, vanilla and sugar. If dry yeast is used, mix this in as well.

If fresh yeast is used, dissolve it in the water. Then add the water and oil to the other ingredients.

Knead vigorously until you have a nice, smooth dough. (You can then continue to knead the dough. I would recommend a kneading time of at least 5 minutes.)

Now grind the chocolate if necessary. (The chocolate drops I got vegan were a bit big. That's why I quartered them. You can also use chopped couverture. I like the rolls better with more regular chocolate pieces.)

Divide the dough in half and work in the raisins in one half and the chocolate in the other.

Now cover the two doughs with a towel and let rise in a warm place for about 1 1/2 hours. (The dough should not get so warm that the chocolate melts. Otherwise, this will make a big mess when shaping the rolls afterwards.)

Then divide each dough into 3 balls and place on a baking sheet lined with a baking mat (or baking paper). With the raisin buns, I make sure that no raisins are exposed on the outside of the buns. If necessary, these should be pressed a little into the dough so that they don't burn.

Cover with a towel and let rise for another 20 minutes. Meanwhile preheat the oven to 180 degrees top / bottom heat.

Before baking, I coat the rolls with a little oil.

The rolls have to bake for about 15 minutes until they have a nice, golden crust.