Raisin And Rye Buns Recipe
Raisin And Rye Buns is a delicious mouth-watering breakfast recipe. Try this amazingly irresistible Raisin And Rye Bun dish; I bet you will get a lot of compliments for this one!
Ingredients
| Raisins | 2/3 Cup (16 tbs) | |
| Dry yeast | 1 | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 2 Tablespoon | |
| 2 tablespoons dark molasses | ||
| Margarine | 2 Tablespoon, cooled | |
| Salt | 1/4 Teaspoon | |
| All purpose flour | 21/4 Cup (16 tbs) | |
| Rye flour | 2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
Directions
Place raisins in a bowl of water; let stand 5 minutes.
Drain; set aside.
Dissolve yeast in 1 1/2 cups warm water in a bowl; let stand 5 minutes.
Add sugar, molasses, margarine, salt, and all-purpose flour, beat well.
Stir raisins and rye flour into mixture to form a soft dough.
Turn dough out onto a lightly floured surface; knead 8 to 10 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), 1 1/2 hours or until doubled in bulk.
Coat two 9-inch cakepans with cooking spray; set aside.
Punch dough down, shape dough into 26 (11/2-inch) balls, and place in prepared pans.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400° for 20 minutes or until golden brown.
Drain; set aside.
Dissolve yeast in 1 1/2 cups warm water in a bowl; let stand 5 minutes.
Add sugar, molasses, margarine, salt, and all-purpose flour, beat well.
Stir raisins and rye flour into mixture to form a soft dough.
Turn dough out onto a lightly floured surface; knead 8 to 10 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to grease top.
Cover and let rise in a warm place (85°), 1 1/2 hours or until doubled in bulk.
Coat two 9-inch cakepans with cooking spray; set aside.
Punch dough down, shape dough into 26 (11/2-inch) balls, and place in prepared pans.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Bake at 400° for 20 minutes or until golden brown.
Chef
