Lemon zest, the thin, yellow outside of the lemon, is a delicious addition to any yeast bread recipe. These lemon raisin rolls blend the zesty flavor of lemon with raisins to make a tasty breakfast roll.
Yield: 20 rolls
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
Ingredients:
- 1/2 cup warm water, 95 to 110 degrees F
- 1 Tbsp or 2 pkg. (1/2 oz total) active dry yeast
- 1 cup milk, room temperature
- 3 Tbsp sugar
- 1-1/2 tsp salt
- 1/4 cup soft butter
- 1 cup raisins
- Zest from 1 small lemon
- 5 cups bread flour, about
Preparation:
- In large bowl, mix together warm water and yeast. Stir in milk, sugar, salt, and butter. Stir in raisins and lemon zest. Mix in the enough flour to make a stiff dough. Turn dough out onto floured board and knead, adding flour a tablespoon at a time as needed until dough is soft, not sticky. Place dough in greased bowl. Turn dough over so that the top is also greased. Cover bowl with clean dishtowel and let rise in warm, draft-free place for 60 minutes or until double in size.
- Punch down dough and knead on lightly floured board for about 5 minutes. Divide dough into 20 pieces. Shape into small buns. Grease 2 large baking or cookie sheets. Place rolls on sheets, cover, and let rise in warm, draft-free place for about 45 minutes or until round and plump.
- Bake at 400 degrees F for 20 minutes or until tops are golden. Let cool on wire rack. Serve warm or toasted with butter.
