Italian Sweet Breakfast Rolls

  • Serves: Makes 18 rolls
  • Baking Temp (degrees F): 350
  • Views: 13413
  • Comments: 1

Rolls and photo by Orange Piggy © Sarah Phillips
Orange Piggy, Premium Member, Says: "Hi Sarah, The recipe is here! I used your method of kneading in the raisins into the dough. They are soft, sweet and loaded with raisins! They have been adapted from Chef Avner Laskin."

1 cup milk
1 scant tablespoon instant active dry yeast
1/2 cup sugar
1 large egg
3 1/2 to 4 cups bread flour, do not substitute with all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon salt
1 cup moist and plump green or golden raisins, if dry, soaked in very hot water for a few minutes and drain well before using
1/4 cup unsalted butter, soften but not melted or greasy
1 egg, beaten for egg wash

1. In a bowl of stand mixer fitted with a dough hook, combine milk, yeast, sugar, egg and 2 cups of the flour on low speed for 2 minutes. Add the salt with the 3rd cup of flour and increase to medium speed for 3 minutes. Add butter and continue to knead on medium speed for another 5-6 minutes.

2. Add more flour 1/4 cup at a time until the dough stops sticking to the bowl and clears from the sides of the bowl. Transfer to a lightly flour surface and finish kneading by lightly floured hands for a few minutes.

3. Transfer the dough to a greased bowl and toss the dough so that it is thoroughly coated. Cover with a damp kitchen towel or a sheet of plastic wrap and let rest for 40 minutes to 1 hour or until double in size.

4. Remove the dough from the bowl and deflate it. Roll the dough into a large, thick square and sprinkle about 1/3 cup of the raisins on it, avoiding the edges. Fold the dough in half and knead to incorporate about 1 minute. Don't get discouraged as it takes a little more time to mix in. Repeat a couple of times. Divide the dough into 18 pieces and put them on a baking sheet line with a parchment paper, cover loosely with a plastic wrap and let rest for 10 minutes.

5. Roll each piece of dough into a neat ball. Place the balls on lined baking sheet(s) about 2 inches apart. Brush with egg wash and let rise for 40 minutes to 1 hour or until tripled in size. While the dough is rising, preheat the oven to 350 degrees F.

6. Bake for 15 to 20 minutes or until golden brown. Serve warm.

The bread is best the day it is made, but can be kept nicely at room temperature for a day or two; wrap in plastic.
Wrapped airtight, the bread can be frozen for a month. Thaw, still wrapped, at room temperature.


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