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Bread Rolls with Raisins

Bread Rolls with Raisins

A special bread rolls recipe to prepare for breakfast: these sweet bread rools with raisins are a mouthwatering way to begin your day!

04 June, 2018
Average: 1.3 (15 votes)

Type of dish

Dietary Consideration

serves for


total time

2 HR 20 MIN


All purpose flour
500 g, white, strong
50 g
40 g, unsalted
2, beaten
2 x 7 g, sachets fast-action, dried
2 tsp
150 ml, warm
140 ml, warm
75 g
1, beaten
Pearl sugar
or nibs


How to make bread rolls

Place all the ingredients except the water in a mixing bowl and mix with your hands.

Slowly add the water to form a dough and knead in the bowl for 5 minutes.

Turn the dough onto a lightly floured surface and knead in the raisins.

Knead well for 10 minutes, until smooth and elastic.

Return the dough to the bowl, cover with oiled cling film and leave to rise in a warm place for 1 hour.

Divide the dough into 12 pieces.

Roll each piece into a long rope. Wrap the dough around your fingers into a loose knot; there should be about 5cm|2" of dough free at each end.

Wrap the left end of the dough up and over the loop.

Wrap the right end down and under the loop.

Lightly squeeze the two ends of dough together in the centre to secure them.

Gently squeeze into a rounded shape.

Put the rolls on baking trays lined with non-stick baking paper.

Cover loosely with oiled cling film and leave to rise in a warm place for 40 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6.

Brush the tops with beaten egg and bake for 15-20 minutes until golden and cooked through.

Sprinkle with sugar pearls while hot.

Place on a wire rack to cool, and then taste your bread rolls!

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