Did you have a good time this Easter? Did you relax at all? I hope you did, because today we have to knead these flavorful and most healthy vegan raisin bread rolls that will make the whole house smell awesome! 😉
Well I had a good time myself, I slept a little more in the mornings (big deal!) and I managed to do a lot of things I don’t have time to do every day. Not all, unfortunately, I have some left for the 1st of May three day vacation … I’m laughing now that I am writing to you, because these days I realized that it took me so many years (over 25 …) to look forward and count backwards for the next holidays 😀 Since I finish school my program did not include five days of work and weekends. As long as I was studying, I worked at the same time on weekends and then when I was a flying attendant … let me just say that holidays, weekends and the celebrations meant even more work. And now, the calendar is my best friend! Hahaha! At least on Monday when I start classes again at school, I will have a raisin bread roll to chew and I will feel better! 😉
This recipe is very simple. If you exclude waiting for the dough to rise, it’s pretty easy and quick.
By the way, these rolls make an excellent pair with my kumquat jam with honey! 😉
- • 500 g whole wheat flour (it might take some more)
- • 1 sachet of dry yeast
- • ½ cup of lukewarm water
- • 160 g coconut sugar
- • 180 g golden raisins
- • 1/3 cup (80 ml) olive oil
- • 2/3 cup (160 ml) fresh orange juice
- • 1 teaspoon of cinnamon
- • ½ teaspoon of clove
- • 3 g mastic tears, crushed in the mortar with a little bit of the coconut sugar
- Dissolve yeast in lukewarm water and add 2 tablespoons of the coconut sugar and 3-4 tablespoons of the flour. Allow to rise for about 15 minutes.
- In a small bowl stir the raisins with 2 tablespoons of the flour.
- In a large bowl, mix the flour, olive oil, sugar, cinnamon, carnation, mastic, orange juice, yeast and raisins and knead to get fluffy dough that does not stick. You may need to add a little more flour, if your dough is sticky or a little more juice if it is too tight.
- Transfer the dough to a slightly oiled bowl, cover with a plastic wrap and let rise for 2 hours in a warm place. The dough will double in size.
- Divide the dough into 10 balls of 110 grams each and place them in a baking sheet that has been lined with non-stick paper. Cover with a clean towel and leave for 30 minutes to rise in a warm place.
- In the meantime, preheat the oven to 180o C. Bake the raisin bread rolls for 30-35 minutes. Let them cool completely on a rack.