My mom has always baked rolls for all kinds of needs and occasions – breakfast, birthday celebrations, when guests come over for afternoon coffee, etc. What type of rolls would depend on how they would be served. Some were sweet, some were savory, some were made with plain white flour, some were filled with whole grains.
These Raisin Rolls remind me so much of my childhood. There was nothing like the wonderful, warm smell that filled the house when they came out of the oven. That wonderful smell filled my house today and my son noticed!
The recipe is simple and is easy to make with younger children. They can help knead the dough and shape the rolls. Having them be part of the baking makes it a fun family activity.
- 500 gr unbleached white flour (or you can reduce it to 400 gr and add 100 gr of white whole wheat flour)
- 4 tsp dry yeast
- 1 Tbs sugar
- 1 tsp salt
- 1 tsp of cardamom (optional)
- 100 gr raisins
- 75 gr butter
- 1 egg (plus one to brush the rolls)
- 2.5 dl milk
- Combine all dry ingredients and the raisins.
- Using a mixer, a pastry fork or your fingers, work in the butter until it’s evenly distributed and no large chunks remain.
- In a separate bowl, whisk together the milk and egg. Pour this mixture into the dry ingredients and knead the dough until it’s smooth.
- Set the dough aside to rise until about double in size.
- Shape the dough into rolls and let them rise while preheating the oven to 350°F.
- Brush the rolls with a whisked egg.
- Bake the rolls for 10 minutes or until golden brown.