How to make raisin rolls

1.Knead all the ingredients for the medium-sized dough into a ball.No need to knead out the film.Cover with plastic wrap and refrigerate for 17 hours to ferment.

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  2. Put all the ingredients of the main dough except butter in the order of liquid first and then solid.

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  3.Tear the medium-sized dough into pieces, add the main dough ingredients and knead into a ball.

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  4. Add butter and knead until it expands.

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  5.Can pull out the transparent film state.

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  6. Ferment directly in the bread barrel until doubled in size.Take out the exhaust shaping and let it sit.Divide the dough into 8 small pieces, roll into balls and let rest for 15 minutes.

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  7.Take a small dough and roll it into a tongue shape, roll it thin at one end and sprinkle with raisins.

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  8. Roll up from the short side and pinch both sides tightly.

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  9.Put the baking pan into the baking pan for secondary fermentation until it doubles in size.Put a basin of warm water inside to help Fermentation.

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  10. Brush with egg wash, preheat the oven to 160 degrees and bake for about 20 minutes.Temperature times are for reference only.

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  11. Here is a picture of the finished product.