German cuisine · Breakfast & Eggs

Raisin Rolls

Soft yeast rolls with raisins soaked in milk, baked golden brown and brushed with a glossy glaze.

Ingredients · for 8 servings

• 500 g flour
• 1 cube fresh yeast (42 g)
• 250 ml lukewarm milk
• 80 g sugar
• 80 g soft butter
• 1 egg
• 1 tsp salt
• 150 g raisins
• 1 egg yolk for brushing
• 2 tbsp milk for brushing

Instructions

1. Pour 100 ml warm water over the raisins and let soak for 15 min, then drain well in a sieve and pat dry.
2. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar and let stand for 10 min, until foam forms on the surface.
3. Mix the flour, remaining sugar and salt, add the yeast milk, egg and soft butter, and knead for 8–10 min into a smooth, glossy dough that pulls away from the bowl's edge.
4. Briefly knead in the raisins, then let the dough rise covered in a warm place for 45 min, until it has doubled in volume.
5. Divide the dough into twelve equal pieces, shape into round rolls, place on a baking sheet lined with parchment and let rise covered for another 25 min.
6. Whisk the egg yolk with 2 tbsp milk, brush the rolls and bake at 190°C (375°F) top/bottom heat for 18–20 min until golden brown, then let cool on a wire rack.