Summary

Ingredients

• 500 g flour (type 405)
• 1 cube yeast
• 250 ml milk, lukewarm
• 60 g suar
• 45 g butter
• 1 teaspoon, leveled salt
• 75 g raisins
• some milk, lukewarm, to brush on

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Instructions

1. Weigh or measure all ingredients individually and set aside.
2. Crumble the yeast in a small container, add some of the lukewarm milk and stir in 1 teaspoon of the sugar. Mix the smoothly stirred mass with enough flour to make a thin paste. Let the vessel stand for a few minutes so that the yeast piece can rise (the fastest way is on the stove between the hotplates, but here too: only lukewarm).
3. While the yeast is rising, mix the flour with the salt and sprinkle with the sugar. Add the butter to the lukewarm milk so that it melts easily. Now roughly stir the yeast piece into the flour mixture with the wooden spoon, then add the lukewarm milk with the butter and roughly stir again with the wooden spoon. Finally knead everything well with the dough hook until the dough comes off the bowl. Then knead the dough briefly by hand and work in the raisins.
4. Shape the dough into a roll, divide the roll into 12 parts and form balls out of it. Place the dough balls on a greased or parchment-lined baking sheet and put in the cold oven. Clamp a wooden spoon in the oven door (important!) And set the oven to almost 50 degrees with top-bottom heat. Let the rolls rise for about 15 minutes. Then carefully brush with milk, turn the oven up to 200 degrees and bake the rolls in the upper third of the oven for about 20 minutes until golden brown. If necessary, cover with parchment so that they don`t get too dark.
5. They taste best on their own or just with butter.