Raisin Sour Cream Rolls

I've started a new year with a nasty flu that I got from The UK as a souvenir (lucky me!) and it's been killing me badly especailly at night time when lying down in bed with my nose blocked..

Anyway, I at least managed to get something good ( out of the oven) to begin year 2009 that encourages my new year resolution which is to do more experiment in a baking/cooking !

Now speaking of these raisin sour cream rolls, there is nothing new in term of ingredients used in the recipe..what I've done is to try on a new combination between my favorite ingredients which I'm quite pleased with the outcome ..and hope I would do better for the next dough !!

Ingredients :

1/2 cup raisins ( soaked in a few tbsp of darm rum)
2 cups strong white flour
1/2 + 1/3 cup whole wheat flour
1 scant tsp salt
1/2 tsp ground cardamom
1+1/2 tsp active dried yeast
1/4 cup warm water
1/4 cup sour cream
1/4 cup orange juice
1 egg
1/4 cup honey
30 g butter, melted and cooled slightly
eggwash

Filling:
2 TBsp butter
1 TBsp honey
cinnamon to sprinkle

Topping:
milk + icing sugar + drops of vanill extract


1. Soak the raisins in the rum while you prepare the dough.

2. Stir the flours, cardamom and salt together in a big bowl and set aside. Dissolve the yeast in the warm water with a tsp sugar and leave for 10 minutes until creamy. Mix the melted butter, sour cream, egg, honey and orange juice in another bowl. Add the yeast mixture and the egg mixture into the flours bowl to form a dough using a dough hook and knead until smooth and elastic. Adjust with some extra water or flour to get it right. It shouldn't be too sticky. Now knead in the raisins with care until evenly distributed. Place the dough in a greased and covered bowl to rise for 1.5 hours or until doubled.

3. Make the filling by melting butter and honey in a small sauce pan.
Roll out the dough into a 12"x14" rectangle, brush with the melted butter/honey mixture and sprinkle generously with the cinnamon and roll the dough up tightly like a jellyroll.

4. Cut into 12 equally thick slices and place each on a greased muffin tin. Cover with greased plastic and let it rise for another hour rise. Preheat the oven to 400ºF. Brush the rolls with the eggwash and bake the rolls for 12-15 minutes until golden brown. Let cool on a wire rack. Make the topping and spread over cooled rolls..Enjoy!