|Nutritional Guidelines (per serving)|
|Servings: 10 rolls (10 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rolls are very easy to make and they are a great bread to make ahead for breakfasts and dinners. These delicious raisin rolls are made with a sweet bread and 1 cup of dark raisins. Golden raisins can be substituted for the dark raisins, as well as most dried, chopped fruits.
- 2-1/4 tsp. or 1 pkg. (1/4 oz.) active dry yeast
- 3/4 cup warm water (95 to 110 degrees F)
- 1/2 cup milk (room temp)
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 Tbsp. soft butter (or shortening)
- 1 cup dark raisins
- 3 cups bread flour
In a large bowl, mix together yeast and warm water. Stir in milk, sugar, salt, and butter. Add raisins. Mix in the first 2-1/2 cups of flour. Turn dough out onto floured board and knead, adding flour a tablespoon at a time as needed until dough is soft, not sticky. Place dough in greased bowl. Turn dough over so that the top is also greased. Cover bowl with clean dishtowel and let rise in warm, draft-free place for 60 minutes or until double in size.
Punch down dough and knead on lightly floured board for about 5 minutes. Divide dough into 10 pieces. Shape into small buns. Grease large baking or cookie sheet. Place rolls on sheet, cover, and let rise in warm, draft-free place for about 45 minutes or until round and plump.
Bake for 20 minutes at 400 degrees F. Let cool on wire rack. Serve as is or toasted with butter.
There are many ways to change up this recipe for raisin rolls and make a more personalized version of this recipe.
For starters, avoid using regular tap water when baking yeast breads. Chlorinated water, often found in cities and suburbs, can kill off the yeast and stop your bread from rising. Water that has gone through a water softener system will also kill off the yeast. Use bottled spring water for baking.
You can use any kind of milk in this recipe. Low fat and powdered milk can be used. If you are avoiding dairy milk, you can use soy, almond, cashew, or coconut milk instead.
You can use any kind of sugar in this recipe. Brown sugar can be used in place of regular granulated sugar. If you are vegan, you can use coconut sugar.
You can use any of the gourmet salts available on the market. I prefer to use sea salts, but you probably have your own favorite salt.
Dairy butter can be replaced with vegan butter if you are vegan or are trying to avoid dairy products. I use Smart Balance butter because my youngest child is allergic to dairy.