Raisin Bread Rolls

These raisin bread rolls are wonderfully soft and lightly sweetened, making them perfect for breakfast with a spread of vegan butter or jam. The recipe is straightforward and uses everyday ingredients you likely already have in your pantry.

Ingredients

• 3/4 cup soy milk, warmed
• 1 tsp sugar (for activating yeast)
• 2 1/4 tsp active dry yeast
• 2 cups flour (or 1.5 cups all-purpose flour + 0.5 cup vital wheat gluten)
• 4 tbsp sugar (or 2 tbsp Splenda for lower sugar)
• 1 tsp vanilla extract
• 2 tbsp vegan margarine
• Pinch of salt
• 1/2 cup raisins (Thompson or your favorite variety)
• Extra soy milk for brushing

Instructions

1. Warm the soy milk in the microwave for about 45 seconds until lukewarm. Add 1 tsp sugar and 2 1/4 tsp yeast. Let it sit for 5-10 minutes until foamy and activated.

2. While the yeast activates, combine the flour, 4 tbsp sugar, salt, and raisins in a large bowl.

3. Add the vanilla extract to the activated yeast mixture, then add the margarine.

4. Pour the wet ingredients into the dry ingredients and mix until smooth and well combined. The dough should come together nicely.

   

5. Cover the dough and let it rest for 1 hour in a warm place until doubled in size.

6. Form the dough into 4-8 rolls (depending on your preferred size) and place them on a baking sheet lined with parchment paper.

7. Preheat oven to 50°C (120°F). Bake the rolls for 30 minutes to firm them up and allow them to rise slightly more.

   

8. Brush the tops of the rolls with a little soy milk to help them brown beautifully.

9. Increase the oven temperature to 180°C (350°F) and bake for another 15 minutes until golden brown on top.

10. Remove from oven and let cool slightly before serving. Enjoy warm or at room temperature!

These rolls store well in an airtight container for 3-4 days at room temperature, or freeze them for up to 3 months. Reheat in the oven or toaster for best results.