Golden Raisin Dinner Rolls
Soft, pillowy dinner rolls studded with sweet raisins and baked until golden. These small buns are perfect for breakfast or as a side to any meal, with a tender crumb that melts in your mouth.
Story
These delightful raisin rolls bring together the comforting aroma of fresh-baked bread with the natural sweetness of plump raisins. Whether served warm with butter or torn apart for a mid-afternoon snack, they never fail to satisfy. The dough comes together beautifully in a bread machine or by hand, yielding rolls with a delicate, airy interior and a subtly sweet finish.
Ingredients
warm whole milk
1 cup (240ml)
large egg
1
unsalted butter, softened
4 tablespoons (57g)
bread flour
3 cups (375g)
granulated sugar
3 tablespoons
fine sea salt
1 teaspoon
active dry yeast
2¼ teaspoons (1 packet)
golden raisins
¾ cup (120g)
Instructions
1
Combine wet ingredients
Add the warm milk, egg, and softened butter to your bread machine bucket or a large mixing bowl. The milk should be around 110°F (43°C) — warm enough to activate the yeast but not hot enough to kill it.
2
Add dry ingredients
Pour in the flour, sugar, salt, and yeast. If using a bread machine, select the dough cycle and press start. If mixing by hand, stir until a shaggy dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic.
3
Knead until ready
Let the machine or hand-kneading work the dough for about 15 minutes. You're looking for a smooth, tacky dough that pulls away from the sides of the bowl. When you stretch a small piece, it should form a thin, translucent膜 (membrane) without tearing.
4
First rise
Cover the dough with a clean kitchen towel and let it rise in a warm spot until doubled, about 1 hour. The dough should be pillowy and have visibly increased in volume. If you poke it gently with a floured finger, the indentation should remain.
5
Incorporate raisins
Deflate the dough and fold in the raisins, pressing them evenly throughout. If the raisins are firm, soak them in warm water for 5 minutes first, then pat dry before adding — this keeps them plump and prevents them from burning.
6
Shape and second rise
Divide the dough into 12 equal pieces (about 50g each). Roll each piece into a smooth ball and place in a greased 9x13 inch baking pan. Cover and let rise another 30-45 minutes until puffy and nearly touching.
7
Bake to golden perfection
Preheat your oven to 375°F (190°C). Brush the tops gently with beaten egg for a shiny, golden crust. Bake for 15-18 minutes until deeply golden on top and sound hollow when tapped on the bottom. Let cool in the pan for 5 minutes before serving.
