woensdag 3 december 2008

Rooibos Raisin Rolls

These rolls, moist and studded with raisins, have a hint of honey that really compliments the light, earthy flavor of the rooibos tea. They will pair well with any stew or hearty, comforting dinner but are also excellent when split and toasted at breakfast.
Prep Time: 20 min. Inactive Time: 1h 45 min.
Serving Size: 12 rolls

1 1/4 cups water
1 tbsp rooibos tea
1 package (2 1/4 tsp) active dry yeast
2 tbsp honey
2 tbsp butter, melted and cooled
1 tsp salt
2 3/4 cups all purpose flour, plus extra for kneading
1/2 cup raisins

Bring water to a boil and stir in tea.
Let steep for 7 minutes, strain leaves and let water cool until it is just warm to the touch, 100-110F.
In a large bowl, combine 1/4 cup of the warm tea, yeast, honey and melted butter.
Stir together and let stand for 10 minutes, until foamy. Stir remaining tea, salt, 2 cups of flour and raisins into yeast mixture. Add remaining flour one tablespoon at a time, stirring until the dough comes away from the sides of the bowl. You may not need all the flour, but if you need to add a bit extra, that's fine. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. Turn risen dough out onto a lightly floured surface and cut into quarters. Divide each quarter into 3 pieces. Shape each piece into a ball and place on a lined or lightly greased baking sheet, covered with a clean dish towel, to rise for 20 minutes. Preheat the oven to 375F while the rolls are rising. Bake rolls at 375F for 20-25 minutes, until they are golden brown. Remove to a rack to cool, or serve warm

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