Coconut Raisin Sweet Dinner Rolls

I love to make sweet dinner rolls using a bread machine and the Tangzhong starter (posted on Feb, 02, 2012). I add raisin in the middle of the rolls after the dough has finished its first cycle. The coconut milk adds Asian flair into this bread and can be served with dinner or eaten as a snack.

Ingredients:
1/2 cup Tangzhong starter (posted on 02/02/12)
1/2 cup coconut milk
1 egg
3 tbs sugar
3 tbs butter
1 tsp salt
3 cups bread flour
2 tsp active dry yeast
1/2 cup raisins
2 tbs butter at room temperature
1 egg, well beaten for egg wash

Directions:
Place the 8 ingredients listed above in the order presented into a bread machine pan. Select the dough function and press start. The dough will be a little sticky when it is done. Try not to use flour to shape the dough because too much flour will make a tougher dough.
Spread soft butter on the bottom and on the sides of a 9" round baking dish. Divide dough into 10 small pieces as the size of a golf ball. Divide the raisins into 10 equal portions. Place in the middle of each piece of dough. Try to shape the dough as round as possible and place onto the prepared baking dish. Cover dough with a kitchen towel and place in a warm place. Let dough rise for another 40 minutes or until dough is double in size and use a pastry brush to brush dough with egg wash.

Preheat oven to 375° and bake the sweet rolls for 30 minutes.