Vegan Rolls with Rosemary and Raisins

• Vegan

• Produce

  • 2/3 cup Raisins or sultanas
  • 2 Rosemary sprigs plus, whole

• Condiments

  • 1 Sugar syrup

• Baking & Spices

  • 4 cups Bread flour
  • 4 tbsp Brown sugar
  • 1 package Instant yeast, dry

• Oils & Vinegars

  • 1/4 cup Olive oil

• Liquids

  • 1 cups Water

Found on cilantroandcitronella.com

Description

Ingredients

• 2/3 cup (100 grams) of raisins or sultanas
• ¼ cup (60 ml) olive oil
• 2 – 3 whole rosemary sprigs plus 1 tablespoon finely chopped rosemary leaves
• 4 cups (500 grams) bread flour
• 1 package (2 teaspoons) dry instant yeast
• 1 – 1 ¼ cups (250 – 300 ml) warm water
• 4 tablespoons of brown sugar
• Sugar syrup (2 tablespoons brown sugar dissolved in 1 tablespoon water)

Directions

• Place the raisins or sultanas in a bowl and cover with warm water to plump up. Heat the olive oil gently in a small pot until shimmering. Add the whole rosemary sprigs and turn off the heat. Leave to infuse while you prepare the dough.
• Combine the flour and yeast in a large bowl. Add the warm water little by little while mixing. The quantity of water you need will depend on the absorption of your flour. You want a soft dough that you can knead. Turn the dough out onto a floured counter and knead until you get a soft ball that springs back when poked – about 10 minutes. Place the dough back in the bowl, cover with a dish towel and let rise for one hour.
• Remove the rosemary sprigs from the oil and drain the raisins. Turn the dough out onto the floured counter. Sprinkle over a portion of the raisins, chopped rosemary leaves, sugar and a bit of the infused oil. Flour your hands and knead to incorporate. This step can get messy and you may have to re-flour your counter from time to time. Repeat this process until all the raisins, rosemary, sugar and oil is well incorporated into the dough.
• Divide the dough into fist-sized balls and shape into rolls. Place on a baking sheet leaving 5 cm (2 inches) of space between each roll. Score the tops with a crisscross pattern. Cover with a dish towel and leave to rise for 30 minutes. Preheat your oven to 200°C (400°F).
• Bake the rolls for 20 minutes or until golden brown. Remove from the oven and brush with sugar syrup while still warm.