Raisin Buns
Source of Recipe
Copyright 2002 Star Tribune/Mpls/St. Paul
Recipe Introduction
Make Ahead Tip: Rolls can be refrigerated up to 8 hours
Exchanges
Makes 8 rolls
Dough:
• 3/4 c. skim milk, warmed (to between 90 and 110 degrees)
• 2 tbsp. sugar
• 1 envelope active dry yeast
• 1 3/4 to 2 c. flour
Filling and topping:
• 3/4 c. raisins
• 1/3 c. plus 2 tbsp. real maple syrup
• 3 tbsp. apple juice or cider
• 1 tbsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 2 tbsp. butter
In large bowl, combine warm milk, sugar and yeast. Cover. Let stand in warm place 10 minutes or until mixture foams slightly. Add 1 cup flour; stir well. Cover and let stand in warm place 30 minutes to rise. Stir in enough of
remaining flour to create kneadable dough.
Turn onto lightly floured surface and knead 5 to 8 minutes, or until elastic. Place in clean, lightly oiled bowl, cover and let rise in warm place 1 hour, or until doubled in size.
In small bowl, combine raisins, 1/3 cup maple syrup, juice, cinnamon and cardamom. Lightly oil a 9-by 13-inch baking pan. Spoon mixture into bottom of pan. Set aside. Flatten dough and roll into large rectangle, about the size of the pan. Starting with short side, roll into cylinder.
Slice evenly into 8 pieces. Place rolls cut side up in baking pan, with sides touching.
(Rolls can be covered with plastic film and refrigerated up to 8 hours.)
In small saucepan over medium heat, combine butter and remaining maple syrup. Heat until butter melts. Drizzle over tops of cinnamon rolls. Bake 25 to 30 minutes at 350 degrees, or until lightly browned.
Nutrition information per serving: Calories 218 …Carbohydrates 50 g …Protein 4 g …Fat 0 g (sat. fat 0 g)…
Cholesterol 0 mg …Sodium 17 mg …Dietary fiber 2 g ++++ Exchanges per serving: 1 fruit exch., 1 bread/ starch exch., and 1 1/2 other carb. exch.
|
Â
Â
Â
|
member logon
