- Cook Time
- Prep Time
- 32 ServingsServings
- 4-1/2 c. all purpose flour
- 2 c. whole-wheat flour
- 1/4 C. Sugar
- 1 package (1/4 ounce) active dry yeast
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 2 c. 1% low-fat milk, plus extra for glazing
- 1/4 c. margarine or butter
- 1 egg plus 2 egg whites
- 2 c. California raisins
- 1/4 c. powdered sugar
- 1 tbsp. lemon juice
1 In a bowl, combine flours, sugar, yeast, cinnamon and salt.
2 In a saucepan, slowly heat the milk and margarine over low heat until very warm. Remove from heat and beat into dry ingredients until thoroughly mixed
3 Whisk egg and egg whites together and stir into dough with raisins. Continue mixing for 2 to 3 minutes or until dough comes away from sides of bowl.
4 Shape dough into a ball and turn out onto a floured work surface. To knead, lift one edge and fold it toward center, pressing down with the other hand.
5 Give dough a quarter turn and repeat folding and pressing. Knead for 8 to 10 minutes or until dough is smooth, elastic and does not stick to the surface.
6 Place dough in a lightly greased bowl and turn over. Cover loosely with plastic wrap and a towel. Leave in a warm place for 2 hours or until doubled in size.
7 Turn out dough onto a lightly floured surface. Push your hand into center of dough, then pull edges to center and turn over. Divide evenly into 32 pieces.
8 Preheat oven to 350°F. To shape, roll each piece into a 6-inch rope
9 Tie each into a knot. Place on 3 greased baking sheets; cover; and let rise until doubled.
10 Brush with milk. Bake 15 minutes or until rolls are golden and sound hollow when tapped. Blend powdered sugar and lemon juice; brush on warm rolls.
Source: California Raisin Marketing Board