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Granny White
Place the flour, sugar, salt, sponge, eggs, egg yolk, grated lemon
&
orange zests, and vanilla in a mixer bowl and mix with the paddle
until blended. Add the butter and mix thoroughly. Change to dough
hook and knead at medium speed until soft, springy, and smooth
except for a few blisters, 3 to 4 minutes. (Or by hand, knead until
soft, springy, and very smooth, 8 to 10 minutes).
Place the dough in a buttered bowl, cover with plastic wrap, and
let rise until doubled, about 1 hour.
Pat the raisins dry and toss with 1/4 c. flour. Add the raisins
to the dough in 1 or 2 additions by flattening the dough, patting
the raisins over the surface, and rolling up the dough. Cut the
dough into 16 to 18 pieces and roll each piece into a ball. Place
the rolls on lightly buttered or parchment−lined baking sheets.
Cover with a towel and let rise half their original volume, about
4
5 minutes.
Heat oven to 400 degrees F. Bake 18 minutes. The rolls should
double in size and puff up into fat buns as they bake. Cool on
racks.
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