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These raisin bread rolls are hard to resist

Raisin Bread Rolls

These raisin bread rolls are hard to resist. They are super soft, fluffy, tender, and chewy and they are ready in less than two hours.
Course Breakfast/Lunch/Dinner
Cuisine American
Keyword bread, bread rolls;, homemade
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 12 Pieces
Calories 235kcal
Author Lola Osinkolu


  • Cups Bread Flour plus about a handful for kneading
  • 4 Tbsp Butter Melted
  • 1 Tsp Salt
  • 1 Cup Milk Warm
  • 2 Tsp Sugar for proofing the Yeast
  • 1 Tbsp Yeast
  • Cup Sugar
  • ½ Cup Raisins
  • ½ Tbsp Cinnamon
  • 2 Eggs
  • 1 Egg Egg wash


  • Proof the yeast by dissolving the yeast, and the two teaspoons of sugar in the warm milk stir well and set aside for about 5 minutes.
  • In another large bowl, combine the flour, salt, Cinnamon, and sugar. Make a well at the center and add the proofed yeast, eggs, melted butter, and raisins. Mix until a soft and sticky dough is formed.
  • Cover the dough and leave to rest for 15 minutes
  • Transfer the dough to a lightly floured surface and knead for about 5 minutes until a soft, smooth, and elastic dough is formed.
  • Divide the dough into twelve pieces. Use your fingers to flatten it out and roll it up tightly (as you would roll up a mat and place the rolls on a parchment-lined baking tray.
  • Cover the rolls with a clean kitchen towel and leave them to rise in a warm place for 1 hr to 1 hr 15 minutes till doubled in size.
  • To make the egg wash, crack one egg, and whisk with a tablespoon of water.
  • Brush the bread rolls with the egg wash and place in a preheated oven, and bake at 350F for 15 to 20 minutes or till golden brown.



  1. The Dough will be soft and sticky. You don't have to worry about this. Just continue to work the dough, sprinkling as little flour as possible on your work surface. With time the Dough will become less sticky and more springy but still soft.
  2. Please don't be tempted to add excess Flour; otherwise, the rolls will come out tough, and if you are using the mixer or food processor, you may need to add about 1  to 2  tablespoons of extra flour.
  3. Make sure the dough rises well before baking it!
  4. Yeast is very sensitive to heat. Be sure your milk is warm to the touch before adding your yeast. A temperature range between 105°F and 110°F works best. The yeast will not get activated. Hot milk will kill the yeast. I personally don't use a thermometer for reading the temperature of my liquid. However, if you are not sure, you can use a thermometer.
  5. This recipe works better if you don't make your rolls too big. Otherwise, the Bread Rolls will not cook so well on the inside.
  6. Also, you need to use a very little amount of flour, about one to two tablespoons at most, through the kneading process. Don't be tempted to add the flour in excess; otherwise, the dough will turn out hard, and the resulting bread will be hard.


Serving: 12pieces | Calories: 235kcal | Carbohydrates: 38g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 255mg | Potassium: 138mg | Fiber: 2g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.8mg