Rooibos Raisin Rolls
No matter what your favourite meal of the day is, you’re bound to love these Rooibos recipe raisin rolls from TeaChef. Have them at tea time, for breakfast or dunk them in a hearty stew – it doesn’t matter when, just have them! Makes 12 rolls Prep Time: 20 min Inactive Time: 1h 45 min.
- 1 1/4 cups water
- 1 tbsp. Laager Rooibos tea leaves (the contents of half a teabag)
- 1 package (2 1/4tsp) active dry yeast
- 2 tbsp. honey
- olive oil
- 2 tbsp. butter, melted and cooled
- 1 tsp. salt
- 2 3/4 cups all-purpose flour, plus extra for kneading
- 1/2 cup raisins
Bring water to a boil cut open the Laager Rooibos teabag and stir half of the contents into the water. Allow to steep for 7 minutes, strain leaves and let water cool until it is just warm to the touch, about 30-40°C. In a large bowl, combine 1/4 cup of the warm tea, yeast, honey and melted butter. Stir together and let stand for 10 minutes, until foamy. Stir remaining tea, salt, 2 cups of flour and raisins into yeast mixture. Add remaining flour one tablespoon at a time, stirring until the dough comes away from the sides of the bowl. You may not need all the flour, but if you need to add a bit extra, that’s fine. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. Turn risen dough out onto a lightly-floured surface and cut into quarters. Divide each quarter into 3 pieces. Shape each piece into a ball and place on a lined or lightly greased baking sheet, covered with a clean dish towel, to rise for 20 minutes. Preheat the oven to 180°C while the rolls are rising. Bake rolls at 180°C for 20-25 minutes, until they are golden brown. Remove to a rack to cool, or serve warm.