Summary

Ingredients

• 1 bag / s dry yeast
• 120 g water, lukewarm
• 1 tablespoon lemon peel
• 1 teaspoon vanilla extract
• 50 g butter, soft
• 50 grams sugar
• 3 large egg (s)
• 1 teaspoon salt
• 50 g raisins, to taste
• 450 g flour
• 150 g suar, brown
• 1 teaspoon, heaped cinnamon
• 50 g butter, melted
• Oil, for processing

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Instructions

1. Mix the water and yeast. Mix the lemon peel, vanilla, softened butter, sugar, eggs, salt, if you like, the raisins and half of the flour. Beat vigorously for 2 minutes. Gradually add the remaining flour until the batter begins to separate from the walls of the bowl. Place the dough on a floured work surface and knead, adding just enough flour until you get a soft, elastic dough. Care should be taken to incorporate as little additional flour as possible. Put the dough in an oiled bowl and turn it around so that it is surrounded by a light film of oil. Cover and let rise for about 1 1/2 hours until the volume has doubled.
2. Mix the brown sugar and cinnamon. Place the dough on a lightly oiled work surface and divide into 24 pieces. Shape each piece into a ball, first dip it in melted butter and then turn it in the sugar-cinnamon mixture. Put the balls in well-buttered muffin tins. Put the trays in plastic bags and let the balls rise for about 45 minutes at room temperature until the volume has almost doubled. Bake the rolls at 190 ° in a hot oven for about 20 minutes until they are golden brown.
3. You can also put the muffin tray with the bag in the fridge and put it in the cold oven the next morning. Then bake at 190 ° for 25 minutes.