Ingredients:
A. ¾ cup plus 2 tablespoons cold water (very important)
B. 6 tablespoons butter (¾ stick)
C. ¾ cup gluten Vital wheat flour
D. 1 / 3 cup unbleached, all-purpose wheat (white) flour
E. Trace of salt (two light shakes or to taste)
F. 1 ½ ounces of raisins Grape
G. 3 eggs *
H. 1 egg white
Preheat oven to 425F. Have a large, nonstick, heavy metal cookie sheet size. Put water and butter in a large 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter melts.
Meanwhile, combine the two flours well, and a pinch of salt into a medium bowl.
As soon as the butter has melted and mixture begins to boil, add the dry mixture at once and stir vigorously with a wooden spoon. In just a few seconds, the dough will become smooth and leave the bottom and sides of pan. Continue stirring until no flour shows. Cook for about 10 seconds more and remove from heat.
Put the hot saucepan on a cold burner or surface without risk. Stir in eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When whole eggs were added, dough will be easy. It should be creamy and hold peaks with almost no one solution. Work in the egg white. Now the mass will be only the right but that still has form but in softer peaks. Should form mounds that do not spread on the cookie sheet, but sink and extend slightly outward. Sometimes you may need to make a personal opinion. Depending on the size of eggs, the dough may be sufficiently soft even before adding the final egg white. In that case, omit the egg white or added by the tablespoon. The right consistency makes the best rolls. dough is too stiff results in smaller rolls, dough is too soft (it that extends across the width of the cookie sheet) may result in flat rolls.
If desired, use electric mixer to work in the eggs. Only must transfer the hot dough from the pan to the bowl and whisk the eggs, one at a time. Do not beat them, because if you do, the rolls may develop large air pockets size. Use a flat beater if you have one.
Once all eggs have been worked into the dough, mix in 1 ½ ounces of raisins. Raisin Rolls not rise so high, but the terrible taste.
Place spoonfuls of dough on the tray, choose the size you prefer. Use Teaspoons tablespoons large or even to abandon the mass. Place them fairly close.
Bake rolls at 425F to 450F for 15 to 18 minutes and the early exit until browned and crispy on top. Immediately freeze rolls that you do not use the day they are baked. Getting them out of the bag to thaw at room temperature. Also can place the frozen rolls in the oven set at 350 ° F (no need to pre-heat) and cook for 5 minutes. You can provide rolls (cut in half), but it takes a wide slot toaster or toaster oven. The rolls toast rapidly, so use the lowest value.
Save the rolls used in a dry place until that hard rock. Be used for Magnificent Bread Crumbs.
About the Author:
Dave Clark has many years experience writing articles, he has also written many books, and is well known in the industry. Dave currently has many projects he is working on, he is also on the board of directors for Cushy Sofa a manufacturer and online retailer of, Memory Foam Pillows, Memory Foam Toppers, Memory Foam Sofas, Divans, Buy your Memory Foam Mattress Memory Foam Mattresses direct from the manufacturer
Article Source: ArticlesBase.com – Raisin Roll Delight
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