Raisin rolls are probably the most popular in the “classic” rolls section. I’m sure it is the best seller in most stores, and a winner among most people!
1000g white flour
2 tbsp. cardamom
6 dl. milk
Homemade Vanilla Cream
Baking time: 15-17 minutes
Total time: 2 hours
Start by melting butter in a small casserole pot.
When melted add in the milk and heat up to approximately 37-40oC (100-110oF) + (2 minutes should do it)
Add flour, cardamom, sugar and yeast to a mixer bowl.
Pour in the butter and milk mixture.
Use the “hook” tool and start the mixer at low speed for 2 minutes.
Continue mixing at full speed for another 7 minutes.
Add more flour if the dough gets too sticky.
Take out of the bowl and let it rest on the kitchen counter for 15 minutes.
Flatten out the dough with your hands, and spread out the raisins on top.
Fold in every corner, and roll it up to a large dough roll.
Keep rolling it to a bread shape, before you cut it into about 18
Place 9 rolls on each baking sheet, with a baking paper under.
Let the rolls rise for about 30 minutes in a hot place.
Mix 1 egg + 2 tbsp. hot water, and brush the rolls with the mixture.
Quickly get them into the oven. They need about 17 minutes to bake. When the color is golden brown they are done!
Try to eat them within 2 hours, because they will lose their absolute freshness quickly!
your raisin roll recipe does not include salt. is that on purpose?
I don’t use salt in this recipe. So that is correct. There’s enough salt in the butter, to bring out the flavors!