Soft & Fluffy Raisin Bread Rolls in less than 2 hours

DessertBake

سال2019

دورانیہ4m

ابھی دیکھیں

7.2

Ingredients: https://cheflolaskitchen.com/raisin-b... Audio Transcript: hello everyone its Lola here again I welcome you back to my kitchen today I'm going to be showing you how I make this super soft fluffy and chewy raisin bread rolls in less than two hours so if you like homemade bread rolls as much as I do please stay tuned and see how I make it I'm going to start by proofing my yeast and I'm going to be adding some sugar inside my bowl together with some yeast and I'll be adding my warm milk give that a good mix and I'll be setting it aside now I'm going to be measuring out my flour today I'm using the bread flour I prefer the results in texture over using all-purpose flour however you can use all-purpose flour if you still get a very beautiful result after measuring my flour I'm going to be adding half of a tablespoon of cinnamon powder salt and some sugar then I'm going to give this a good whisk and I'll also be creating a well at the middle of this in which I'm going to be pouring my proofed yeast together with some melted butter two eggs and some reasons I'm going to take my wooden spoon and I'm going to mix this until everything is well blended together at this points all my ingredients I will combined and right here I have a soft weight and sticky dough I am going to be covering this right now and I will leave the dough to rest for about 15 minutes I'm not trying to prove to do I'm just living it so that the flour can be well hydrated by the time I'm ready to walk my dough it's going to become less sticky and easier to handle so it's been 15 minutes now and I'm going to turn this dough over to my work surface as you can see the dough is really soft don't be tempted to use too much flour to walk it a little bit goes a long way because we still need our dough to be very soft considering the fact that this dough is going to rise once so now I'm just going to knead this dough for about 5 to 6 minutes or thereabout at this point I'm just going