Raisin Roll Delight

Ingredients:

cup cold water plus 2 Tablesps (very important)

Tablesps butter (¾ stick)

cup vital wheat gluten flour

1/3 cup unbleached, all-purpose wheat (white) flour

trace of salt (two light shakes or to taste)

½ ounces of raisins

eggs *

egg white

Preheat oven to 425F. Have ready one large, nonstick, heavy-gauge metal

cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with

a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for

the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-

mixing bowl.

As soon as the butter has melted and the mixture begins to simmer, add the dry

mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the

dough will become smooth and leave the bottom and sides of the pan. Keep stirring

until no flour shows. Cook for about 10 seconds longer and remove from heat.

Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs,

one at a time, mixing well after each addition. At first the dough will appear lumpy.

When the whole eggs have been added, the dough will be smooth. It should be creamy

and hold peaks with almost no settling. Work in the egg white. Now the dough will be

just right; it will still hold its shape, but in softer peaks. It should form mounds that do

not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally,

you may need to make a judgment call. Depending on the size of the eggs, the dough

may be sufficiently soft even before you add the final egg white. In that case, omit the

egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough

that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on

the cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs. Simply transfer the hot

dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not

over beat because if you do, the rolls may develop large air pockets. Use a flat beater if

you have one.

Once all eggs have been worked into the dough, stir in 1 ½ ounces of raisins.

The raisin rolls will not rise as high, but they will taste terrific.

Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use

large Teasps or even soupspoons to drop the dough. Place them fairly close together.

Bake the rolls at 425F to 450F for about 15 to 18 minutes and check early until

they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to

use the day they are baked. Take them out of the bag to thaw at room temperature.

You can also put the frozen rolls in the oven, set at 350F (no need to pre-heat), and

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