Raisin rolls


1 cup lukewarm water
1 teaspoon yeast
3/4 cup lukewarm milk
2/3 cup of sugar
1/3 teaspoon salt
1/4 cup shortening
1 beaten egg at room temperature
1.25 pounds of flour or until it is no longer sticky but soft
Grease a big bowl with oil
Let the DOUGH rest inside it
Cover bowl with a plastic wrap to prevent DOUGH from drying
Put it inside a lighted oven for 1 hr
Remove dough from the oven
Punch it and put dough on top of a kitchen top.
Knead dough for 5 minutes, add the raisins and let the dough rest for 2 hours
Knead the dough for 5 minutes and start preparing small balls as big as pingpong balls
Place prepared balls in a baking tin. If you are using a 26 cm baking tin, you can put 8 – 10 balls
Let dough rest again until they have doubled in size. It will take more or less 2 hours. Remember to cover baking tin with a plastic wrap to prevent dough from drying. This will also help the dough to grow faster
Brush rolls with 1 beaten egg
Bake rolls at 180°C/20-25 minutes

Happy baking!

* soak raisins 25 minutes adding them to the flour mixture. Remember to squeeze out remaining water before putting raisins into the flour mixture!