Sweet Raisin Rolls

This sweet raisin rolls recipe uses the Japanese Tangzhong method to create a fluffy texture. The recipe adds raisins to change these rolls into a snack that can be enjoyed anytime of the day, especially as a wonderful breakfast treat when split and toasted. This is yet another sensational champion product of a bread machine with minimal effort.

Ingredients:
Dough:
1/2 cup Tangzhong recipe posted on Feb, 24, 2012
1/2 cup milk
1 egg
3 tbs soft butter
1/4 cup sugar
1 tsp salt
3 cups bread flour
2 tsp active dry yeast
Filling:
1/2 cup raisins soaked in warm water for 10 minutes
2 tsp ground cinnamon
2 tbs melted butter

Directions:
In a bread machine pan, combine all dough ingredients as listed in the order listed above. Select the dough function and press to start. When the dough is finished, the machine will beep. Remove dough from the machine and place it onto a lightly floured surface. Let dough rest for 5 minutes.

While the dough is resting, remove soaking raisins and squeeze out all excess water. Mix raisins with cinnamon in a bowl and set aside.
After resting, roll dough out into a long log and cut dough into 12 pieces.

Divide the raisin mixture into 12 equal round shaped portions. Flatten each piece of dough and place raisins in the middle.

 Shape dough into balls and place, slightly apart, into the baking pan.

Cover with lightly oiled clear film and leave to rise in a warm place for about 40 minutes or until double in size.

The rolls can also be refrigerated for slow rising overnight and brought out to room temperature one hour before baking. Brush rolls evenly with melted butter.
Preheat oven to 350° and bake rolls for 20 to 30 minutes.