Raisin Bread Rolls | Soft & Fluffy Raisin Bread Rolls |Sweet Bread Rolls Recipe @CookBakeMunch
Raisin Bread Rolls | Soft & Fluffy Raisin Bread Rolls |Sweet Bread Rolls Recipe @CookBakeMunch
#raisinbread #breadrecipe #bread #cookbakemunch #recipe
@CookBakeMunch @YouTube @youtubecreators
Learn how to make soft and fluffy raisin bread rolls. Follow this simple step by step video to enjoy these super soft sweet bread rolls with your morning cuppa or with your afternoon tea.
If this is a recipe that you would like to try, please do so and let me know in the comment section how it turns out.
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INGREDIENTS AND METHODS
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Raisin Bread Rolls
Plain Flour (2 1/2 cups or 300 g)
Yeast (1 tsp or 4 g)
Sugar (2 tbsp or 30 g)
Combine well
Beaten Egg (1)
Leave 1 tbsp to use later
Milk (3/4 cup or 170 ml)
Combine well
Cover
Leave it for 15 minutes
After 15 minutes
Tip the dough over well-floured surface
Add...
Butter (1 1/2 tbsp or 20 g)
Knead for at least 15 minutes or until gets the smooth and elastic dough
Place the dough into lightly greased bowl
Cover
Leave it to prove until double in size
(for at least 1 - 1 1/2 hours)
Prepare filling
Brown Sugar (3 tbsp or 40 g)
Milk Powder (2 1/2 tbsp or 20 g)
Melted Butter (3 tbsp or 40 g)
Mix well
After 1 1/2 hours
Dough is proved
Roll out the dough into a rectangle shape
Spread the prepared filling over half of the dough
Add...
Raisins (1/2 cup or 90 g)
Fold the dough as shown in video
Divide the dough into 8 equal parts
Shape rolls as shown in video
(twist from both sides - 3-4 times)
Place them on to a lined baking tray
Leave them to prove (at least 20 minutes)
Brush with 1 tbsp (leftover) egg
Bake in a preheated oven at 180C/350F/Gas mark 4 for 18-20 minutes
Here they are
all nicely baked!
Brush with some butter while hot
Soft, Sweet & Scrumptious
Raisin Bread Rolls
are ready to serve!
Thanks for watching!
See you soon with new recipe!
Enjoy!
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Sweet Molasses Raisin Bread - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making - Sweet Molasses Raisin Bread!
See recipe and website links below!
for our recipe.
for our cookbooks.
Ingredients:
8½ cups, white flour
2 Tbsp, fast rising or traditional yeast
¼ cup, melted butter or margarine, more for hands and pans
½ tsp, sea salt
½ cup, brown Sugar
2 Cups, warm water more if needed
¾ cup, molasses
1 tsp, vanilla
2 tbsp, cinnamon
½ Tsp, ground Cloves
2½ cups, raisins
½ Tbsp, white Sugar
Prep time: 10 minutes, mixing time: 10 minutes, rising time: 2 x ½ hour, baking time 30 minutes
Method:
1 - Combine in large bowl: 8 cups flour, ½ cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together.
2 - In another bowl, add dry fast rising or traditional yeast with 1 cup warm water and ½ tbsp white sugar, let rise for a five minutes.
3 - In another bowl add 1 cup of warm water and ¾ cup molasses mix together, then melt ¼ cup butter in a glass bowl.
4 - When yeast is ready pour over flour mixture in bowl then start adding the warm water, butter, molasses and vanilla mixing all ingredients together with a spoon or kitchen aid until it thickens then keep adding flour to work dough together, add more water if need at this stage ONLY” this will be done with your hand.
5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking sounds of the dough when folding dough inward, keep working dough into a ball.
6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with parchment paper and big towel. “Crossing your bread is optional”.
7 - Let rise in a warm place on your counter top until dough rises for 30 minutes then knead it down for a couple of minutes.
8 - Repeat this step letting the dough rise again for another 30 minutes.
9 - After your dough rises “ DON’T DEFLATE DOUGH” and cut in pieces forming it inwards into a ball, placing dough in bread pans, place three buns in each pan.
10 - Makes 3 loafs of bread keep covered and in a warm place until bread rises half the size you started with or just 30 minutes.
Pre-heat oven at 350 degrees F, bake bread for 30 to 40 minutes or until golden brown or depending on your oven, when bread is baked take out of your pans and place them out on a cooling rack.
BAKING TIPS: Sweet bread don't rise the same as white bread and it's a little heavier but ever so good. Grease bread with butter then cover with parchment paper and towel to soften tops. Don’t deflate the dough on its last rising because you need the air to stay in dough when folding them into balls.
Sweet Molasses & Raisin Bread
(One Loaf only)
Recipe:
Ingredients:
2¾ cups White or Wheat flour.
1½ tsp yeast
1½ tsp melted butter, or Margarine
Pinch Sea salt
¼ cup Brown Sugar
1 cup warm water.
¼ cup molasses and pinch oil in bowl
¼ tsp vanilla
1 tsp cinnamon
¼ tsp Ground Cloves
½ cup raisins ( more if liked )
½ tsp White Sugar
Method:
1 - Combine in large bowl: 2½ cups flour, brown sugar and salt and raisins, cinnamon, cloves,salt toss together. ( keep ¼ cup flour to work the dough )
2 - In another bowl, add dry fast rising yeast with ½ cup warm water and ½ tsp white sugar, stir together, Let rise for a five minutes.
3 - In another bowl add pinch oil then molasses, in another bowl add butter then melt.
4 - Pour yeast mixture over flour mixture in bowl then start adding the warm water and butter, molasses and vanilla mixing all ingredients together with a spoon or your hand until it thickens then keep adding flour to work dough together,add more water if need.
This will be done with your hand.
5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball.
6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with wax paper or parchment paper and a towel. Crossing your bread is optional.
7 - Let rise in a warm place until dough rises for half an hour then knead it down.
8 - Repeat this step letting the dough rise again for another ½ hour.
9 - After your dough rises cut in pieces forming it inwards into a ball, then put in your bread pan. Make one loaf.
10 - Makes 1 loaf of bread keep covered and in a warm place until bread rises half the size you started with.
FOLLOW BAKING TIME AT THE TIME.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Soft And Fluffy Raisin Cream Cheese Rolls | Raisin Bread Rolls Recipe
Soft And Fluffy Raisin Cream Cheese Rolls | Raisin Bread Rolls Recipe | Raisin Cream Cheese Bread Recipe | Raisin Rolls
Ingredients:
Milk - 180ml (room temperature)
Instant yeast - 6g
Sugar - 38g
Salt - 3g
Egg - 1 (room temperature) (65g)
All purpose flour or maida - 380g
Butter (unsalted) - 42g (room temperature)
For filling:
Cream cheese - 150g
Sugar - 50g
Raisin - 75g
Egg yolk - 1
Milk - 15ml
Cup - 240ml
Milk - ¾cup (room temperature)
Sugar - 3tbsp
Instant yeast - 2tsp
Salt - ½tsp
Egg - 1 (room temperature)
All purpose flour or maida - 3cup
Butter (unsalted) - 3tbsp (room temperature)
For filling:
Cream cheese - ⅔cup
Sugar - ¼cup
Raisin - ½cup
Egg yolk - 1
Milk - 1tbsp
Bake in preheated oven (180°C) for 20 - 25 mins
Made 12 Raisin Bread rolls
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