Polly’s Cinnamon Sugar Raisin Rolls


Images photographed by Paulette L Motzko, PLM Studios, Copyright January 2016

Whole wheat flour -2 cups

All purpose flour- 2 cups

1 teaspoon salt

Raisins 1 cup or dried cherries or dried cranberries

Soy milk 1/2 cup

Hot water heated to 105 degrees – 1 cup

1/4 cup I Can’t Believe it’s Not Butter or your favorite polyunsaturated margarine or butter

10 tablespoons brown sugar

1 package active dry yeast

Mix all dry ingredients in a KitchenAid mixer.

If you don’t have good stand mixer, you’ll make this in a large bowl, and you’ll be needing by hand about 10 minutes.

Heat the margarine the water and the soy milk or milk and 1 cup raisins to 105 degrees. I use my microwave and for my microwave it took a minute and a half. I don’t use a thermometer I use my finger and I can tell what it feels like to have been baking bread so long. But for accuracy, test the temperature of the liquids to 105 degrees. The raisins will absorb some of the liquids and by heating them in the liquid it’ll make them softer.

Add the heated liquids , margarine and raisins to the dry ingredients . -(or in a large bowl) and knead with the dough hook for about 7 minutes, taking a spatula to scrape down the sides of the KitchenAid mixer bowl, making sure that all the flour is incorporated.

Once the dough is mixed thoroughly, and kneaded, now comes the shaping.

Roll out the dough on a flat surface or pastry board, and cut with a sharp knife or pizza cutter, cut into a dozen squares. Take each square piece and roll them into balls by taking the corners of the squares and pinching them.

Put into a greased muffin pan, sprinkle with cinnamon and sugar if you like, or you can leave plain.

Let rise until about double in bulk- about 15 minutes.

To shape the rolls, you can either slash the tops of the rolls with a sharp knife, making two indentations in a X pattern, or you can make two cuts with kitchen sheers in the form of an X.

Once the roles have gotten twice as big as they once were, then you just bake them at 450 degrees until they’re done. I baked mine for 20 minutes, but everybody’s oven is different. To be prudent, check at 15 minutes.

NOTE: You can also bake the dough into 3 or 4 small round loaves or 2 bigger ones or one huge one.
Just just your baking time accordingly, and lower the oven temperature to 375 degrees, otherwise they’ll brown to quickly.

The springboard for this recipe was greatly adapted from “60 Minute Rolls” from my Kitchen Aid User’s Manual.

Paulette L Motzko
Copyright January 29th, 2016
12:39 p.m.