Title: Saiki - Roll (Of Bread)
Categories: Appetizers, Breads
Yield: 1 Servings
1 1/2 pk Yeast
4 c Flour
5 ts Sugar
1/2 ts Salt
1 1/4 c Milk
2 Eggs
4 tb Butter; room temp
1/2 c Raisins
Boil milk and then allow to cool to lukewarm.
Mix the yeast, 2 tbs flour, 1/2 ts sugar, and 2-3 tbs warm water in a
small bowl, allow to rest for 10-15 minutes in a warm place.
In a large bowl combine the flour, salt, and sugar; then mix in the
yeast and warm milk. Mix at low speed for 2 minutes. Add the eggs and mix
for an additional minute. Add the butter and mix at low speed for 2 minutes
and then on medium speed for 10-12 minutes, or until the dough is smooth
and silky and peels away from the beater as soon as the mixer is turned
off.
After kneading the dough 2-3 times the dough should peel off your
fingers. If the dough is still sticky beat 2-3 minutes more and try again.
When done kneading fold in raisins.
Generously butter a large bowl and roll the dough around in it until
well greased. Cover and allow to rise in a warm draft free area for 1 1/4
hours, or until double in bulk.
Slide your hand under the dough, lift up 2 feet and let drop into the
bowl, repeat. Cover and let rise 30 minutes, or until double in bulk.
Divide into 6 equal balls. Roll each ball into an oval 7-inches long by
4-inches wide.
Butter and flour 2 baking sheets. Place 3 rolls on each baking sheet, 1
inch apart. Allow to rise in a warm draft free area for 25 minutes.
Brush the rolls with a beaten egg, then, with a sharp knife, cut an
incision 1/3 inch deep along the length of each roll.
Bake on the middle rack of an oven, preheated to 375 degrees F, for 25
minutes, or until the crust is golden brown and the bottom is dry. Cool on
a cake rack.
Serve sliced.
NOTE: This bread can be frozen.
Addapted from recipes found in "The Art of Russian Cuisine".
Contributed by: John Baldwin:; Prodigy ID# ZRTU56A.
Formatted by: Nancy Filbert; Prodigy ID# LRCE87A.
