Raisin Tea Rolls

A very simple rolls enriched with butter and raisins. These soft rolls can be served with breakfast or afternoon tea with some generous amount of butter and jam.

Preparation Time: 20 minutes+ rising time
Cooking Time: 20 minutes
Makes 7 to 8 rolls( might vary depending upon the size of the rolls)

Ingredients:
Unbleached white bread flour or Wholewheat bread flour- 350 g
Dried yeast- 1 1/2 tsp
Butter- 50 g( melted)
Warm milk- 150 ml
Brown sugar- 50 g
Salt- 1 tsp
Raisins- 75 g

Method:
Sift the flour and salt in a large bowl. Add the yeast, sugar mix it well. Make a well in the center, add the butter and warm milk. Knead it to make a smooth dough.  Finally add the raisins and knead it inside the dough.
Place the dough in a clean and oiled bowl.  Cover with a cling film.  Allow it to rise in a warm place for 1 hour or until doubled in size. Take the dough and punch the air back. Divide the dough into 6 to 7 balls. Roll it and flatten it slightly. Place it in a greased baking sheet.  Cover loosely with a cling film.  Leave it in a warm place until it looks doubled in size.

Preheat the oven to 200 degree Celsius.  Brush the top of the rolls with milk.  Bake it in the preheated oven for 15 to 20 minutes. 

Serve the rolls while they are still warm with lashes of butter or allow it to cool down, toast it in a toaster and serve with  butter.

This recipe goes to Bread baking Day 35, Yeastspotting  and Suma's Baking event with giveaway.