Sugar Raisin Rolls (Made with a Bread Maker)

Name: Sugar Raisin Rolls (Made with a Bread Maker)
Yield: 10 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 16 grams Sugar; 3 grams Salt; 23 grams Butter; 10 grams Skim milk powder; 139 ml Water; 50 grams Raisins; 3 grams Instant Dry Yeast

cookpad.japan @cookpad_jp

I like raisin bread so I've made several variations.

I like raisins and walnuts.
Cake sprinkled with powdered or granulated sugar before baking is delicious, so I tried doing that with bread. Recipe by Mimimiccho

I like raisin bread so I've made several variations.

I like raisins and walnuts.
Cake sprinkled with powdered or granulated sugar before baking is delicious, so I tried doing that with bread. Recipe by Mimimiccho

cookpad.japan @cookpad_jp

I like raisin bread so I've made several variations.

I like raisins and walnuts.
Cake sprinkled with powdered or granulated sugar before baking is delicious, so I tried doing that with bread. Recipe by Mimimiccho

I like raisin bread so I've made several variations.

I like raisins and walnuts.
Cake sprinkled with powdered or granulated sugar before baking is delicious, so I tried doing that with bread. Recipe by Mimimiccho

Saved

Ingredients

10 servings

200 gramsBread (strong) flour
16 gramsSugar
3 gramsSalt
23 gramsButter
10 gramsSkim milk powder
139 mlWater
50 gramsRaisins
3 gramsInstant Dry Yeast

Saved

Steps

1

Pour boiling water onto the raisins, drain, pat dry with a paper towel, and set aside.
2

Measure the ingredients and put them in a bread maker. Select the "dough with raisins" program and start.
3

When the dough has finished kneading,Take it out of the bread maker; don't let it rise in there. The dough will look very sad and malformed at this stage.
4

Shape it into a neat ball, place it into a bowl and let it rise at 30℃ for 60 ~ 80 minutes.
5

When the dough doubles in size, it has finished rising. Test it with your finger; the hole you make should stay rather than filling back up with the dough.
6

Deflate gently.
7

Cut into 10 pieces with a pastry scraper.
8

Form into balls and let rest for 12 minutes.
9

Reform into neat balls. Roll them lightly on a dampened kitchen towel.
10

Roll the dough balls in granulated sugar. If there is sugar on the side that touches the baking tray they will stick, so be careful to avoid getting sugar on that part.
11

Place on a parchment paper lined baking tray. Let rise a second time at 30℃ for 30 ~ 40 minutes. Preheat the oven to 180℃
12

When the rolls have doubled in size, make 3 shallow cuts on the tops of each. Bake for 12 ~ 14 minutes at 180℃.
13

They're done. Let them cool on a cooling rack.
14

I tried making them with mixed dried fruits. These are yummy too.
15

If you like things to be sweet, then coat the rolls one more time with sugar just before baking. The bread will be even more crisp and delicious.