Yeast rolls with caramel crust

Ingredients for 1 servings:

• 1 bag(s) of dry yeast
• 120 g water, lukewarm
• 1 tbsp lemon peel
• 1 tsp vanilla extract
• 50 g butter, soft
• 50 g sugar
• 3 large eggs
• 1 tsp salt
• 50 g raisins, as desired
• 450 g flour
• 150 g brown sugar
• 1 tsp, heaped cinnamon
• 50 g butter, melted
• Oil, for processing

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

practical, as you can put the dough in the fridge overnight, for 24 pieces

Mix the water and yeast. Mix the lemon zest, vanilla, softened butter, sugar, eggs, salt, raisins (if desired), and about half of the flour. Beat vigorously for 2 minutes. Gradually add the remaining flour until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured surface and knead, adding only enough flour to form a soft, elastic dough. Be careful to incorporate as little extra flour as possible. Turn the dough out into an oiled bowl and turn it over to coat it with a light film of oil. Cover and let rise for about 1 1/2 hours, until it has doubled in size. Mix the brown sugar and cinnamon. Turn the dough out onto a lightly oiled surface and divide it into 24 pieces. Shape each piece into a ball, then dip it in melted butter and then coat it in the sugar-cinnamon mixture. Place the balls in well-buttered muffin tins. Place the trays in plastic bags and let the balls rise at room temperature for about 45 minutes, until they have almost doubled in size. Bake the rolls in a preheated oven at 190°C for about 20 minutes, until golden brown. You can also place the muffin trays in the bag in the refrigerator and transfer them to a cold oven the next morning. Then bake at 190°C for 25 minutes.