My Raisin Rolls

[moribundman]

Nice and crunchy on the outside, soft and not too dry on the inside. Here is the basic recipe. If you don't know in which order to mix ingredients, I can't help you, but I'm not going to start with Adam and Eve here.

500 g wheat flour
2 eggs
35 g sugar
65 g softened butter
150 ml warm (not cold or hot) milk
3/4 tsp salt

200 g currents/raisins/dried berries (I like to soak them in rum before using them, so they plump up nicely) -- mix and match to taste

Things that may be added to taste (without the taste is a bit plain):

- vanilla
- cinnamon
- almond oil/hazelnut oil/ walnut oil (don't forget to adjust amount of butter if you add any of these)
- almond paste
- maple syrup (if so, reduce amount of sugar)
- lemon juice
- lemon zest
- rum

Make the basic dough first. Proof once, preferably cold (not warm) over night. Knead dough, shape rolls, place on floured baking sheet, brush with egg yolk and milk mix. Proof rolls until they have properly risen. Bake on the middle rack at around 350-375 F for about 30-40 minutes in a preheated oven. Keep a bowl with hot water at the bottom of the oven, unless you got a steam injection feature. Temps and time depend very much on your oven.

These raisin rolls taste best fresh, still warm, plain or with butter and jam.

 

[Pablo]

That's a medium eggy dough. No yeast?

Tasty.

Some year I'll post my pannetone recipe.

 

[simple_gifts]

Can you actually mix together ingredients measured in grams and bake them using the Fahrenheit scale? 8) They look mightly good. Nice glaze to them.

-T

 

[moribundman]

Quote:

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No yeast?

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14 g or 1/2 oz dry yeast (=2 single use packets =4 teaspoons) for 500g flour.

 

[moribundman]

Quote:

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Can you actually mix together ingredients measured in grams and bake them using the Fahrenheit scale? 8)

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I can. Can you?

Measurements are very easily converted. There are many recipes where I measure everything in volume, which is nice because I don't need a scale. Mostly I use a scale for measuring larger quantities and table and teaspoons for smaller volumes. I measure all liquids in ml.

I list Fahrenheit temperatures because my (40 year old GE?) oven has only a Fahrenheit scale.

 

[Shannow]

Your oven has a scale ?

The scale on ours faded off with the previous owner.

 

[moribundman]

Well, I don't trust the dial and use a separate oven thermometer.

 

[Shannow]

As you should.

Learned that trick with my Brinkman.

 

[Shannow]

must add that I also learned it with my covered propane gas grill.

Cooked too much meat, and had the probe thermometer embedded in some pork. Thermometer read OK, everything else caught fire.