Contributor

Jan 221 min

Raisin and Seed Bread Rolls

Add some crunch and sweetness to your bread rolls with raisins and seeds.

Raisin and Seed Bread Rolls

Verna Stuurman

 

Ingredients

  • 1 kg cake flour

  • 1 packet of yeast

  • ½ cup (125 ml) sugar

  • 5 ml salt

  • 1 cup mixed raisins

  • 50 ml mixed seeds

  • 3 cups warm water

  • 25 ml of canola/olive oil

  • 1 egg

Directions

  1. Mix the flour, sugar, salt in a mixing bowl. Roll the raisins and seeds in a little flour in a separate bowl and add to the mixture.

  2. Make a well in the centre and add the warm water and oil and mix through well.

  3. Knead the dough for a few minutes and leave to rise by covering and placing it in a warm place for 1 hour.

  4. Pre-heat oven at 180 °C and grease a baking tray.

  5. Make round-shaped rolls and place them closely next to each other on the baking tray.

  6. Beat one egg in a separate bowl and brush over the rolls. Leave to rise again for about 15 minutes.

  7. Garnish with seeds and place in the oven and bake at 180 °C for about 35 minutes or until golden brown.

  8. Mix two dessert spoons of water and a teaspoon of sugar and brush over the warm rolls.

  9. Leave to cool down and enjoy!

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