Raisin Rolls

Ingredients

• 500 g spelt flour type 1050
• 0.5 cube Yeast
• 1 tbsp honey
• 220 ml lukewarm milk
• 60 g soft butter
• 1 pinch salt
• 2 Eggs
• 2 tsp vanilla powder
• 40 g raisins
• 0.5 tsp grated organic lemon zest

Instructions

1. 1.

   Sift the flour into a bowl and make a well in the center. Crumble the yeast into it, add the honey and mix with 5 tbsp milk and a little flour. Dust with flour and cover to let rise for about 15 minutes.

2. 2.

   Add 50 g butter, salt, eggs, vanilla powder, raisins and grated lemon zest to the dough and knead with the paddle attachment of a hand mixer until smooth. Add enough milk so the dough is soft but not sticky. Cover and leave in a warm place to double in size for about 30 minutes.

3. 3.

   Divide the dough into 12 pieces, shape into balls and place them side by side in the pan. Let rise for another 15 minutes.

4. 4.

   Grease a rectangular baking tin (20 x 30 cm) with leftover butter. Bake the dough balls in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 30 minutes until golden brown.