Caraway seeds are typically found in rye bread and are loved by many, even if they don’t know what the little brown seeds in their bread are. They add a nice spice to these raisin rolls and I think the combination of sweetness and cumin like flavor of the caraway go perfectly together.
MAKES 12
- 3½ cups cake flour
- ½ cup sugar
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) chilled unsalted butter, cut into ½-inch pieces
- ½ cup golden raisins
- 1 tablespoon caraway seeds
- 1 cup milk (do not use nonfat or low-fat)
Preheat oven to 400°F. Lightly butter baking sheet. Mix flour, sugar, baking soda and salt in large bowl. Add butter and rub in with fingertips until mixture resembles course meal. Mix in raisins and caraway seeds. Using fork, mix in milk, stirring until moist clumps forms. Using floured hands and ⅓cup dough for each, shape dough into 12 balls. Transfer to prepared baking sheet. Flatten into 2½-inch-diameter, 1-inch-thick rounds. Cut shallow X in top of rounds.
Bake rolls until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve rolls warm or at room temperature.
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