Wednesday, March 17, 2010

Cinnamon-Raisin Rolls

Cinnamon-Raisin Rolls

½ cups whole wheat flour
3 cups All purpose flour
2 tbs instant dry yeast
1 ¼ cups milk
1 tsp Tahitian vanilla extract
½ cup sugar or agave syrup
½ cup butter
1 tsp salt
1 egg

½ cup brown sugar
2 tbs ground cinnamon
2 tbs butter (room temperature)
1 cup raisins

In a sauce pan heat milk, sugar or agave syrup, vanilla, and butter until butter is melted. This mixture needs to be lukewarm (about 80-100 F) before it is used.

Mix dry ingredients, except for the yeast and sift together.

In a large bowl pour the milk mixture, add dry ingredients and yeast at last. Draw a hole in the middle and add the egg. Mix all of the ingredients until they are incorporated (about two minutes). Lightly flour a flat surface (too much flour will toughen your dough) and knead the dough until it has developed gluten (about 10 minutes). Spray the bowl with non-stick oil, transfer the dough formed in a ball and spray the top of the dough before covering with a plastic wrap. Let it proof for about 1 hour. It should be double in size.

Spray a baking sheet and set it aside. Lightly flour a flat surface and transfer the dough. Flour a rolling pin and stretch the dough till about ¼”. Smear the butter at room temperature on the dough, add brown sugar, dust with cinnamon, and add the raisins. Roll the dough up but leave the seam at the bottom. You could use some water to seal the seam if it does not have butter. Cut the rolls with floss and transfer them to the baking sheet. Cover them with a sprayed plastic wrap and let them rise again for about another hour.

Preheat the oven at 375 F and when ready, bake the rolls for 20 – 25 minutes. Remove from heat and let them cool. Once cool, you may apply frosting or eat them just like that

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