Raisin & Caraway Rolls
A Hint of Molasses Flavors These Breakfast Biscuits--or Dinner Rolls
Sep 28, 2009
Fusion cuisine is considered modern, even edgy in the culinary world. But, as in many areas, there really isn't much that's new under the sun. These savory yet sweet rolls are an example--both regarding their flavors and their heritage. Handed down through three generations, these rolls were developed by an Irish lass who served as a maid for a Scandinavian family in Boston in the 19th century.
Yeast Rolls with a Melting Pot Heritage
These rolls can be labeled with a variety of names. The basic bread recipe is Irish, the molasses comes from colonial Boston, and caraway is a popular Scandinavian flavor. Called "biscuits" by the family that has saved the recipe, most people would refer to them today as rolls or yeast breads.
The real value of this melting pot recipe is that the flavors combine to make a savory/sweet taste that makes these rolls/biscuits appropriate to serve for breakfast, accompany afternoon tea, or be part of dinner. The raisins and just a touch of molasses add a little sweetness, while the caraway introduces an anise/licorice flavor that is more often identified as a savory flavoring for sauerkraut or rye bread than for sweet baked goods. Yet the flavors meld surprisingly well, and it is that combination that makes these rolls such a versatile accompaniment to everything from eggs and sausages to pork roasts.
Fresh Caraway Seed--In Fact, All Spices--is a Must
These rolls are very easy; there is only only one cautionary note. To keep the proper balance, the caraway seeds need to be fresh and fragrant. Since caraway is not an especially popular spice like cinnamon or ginger, often the jars in a pantry and even in a grocery store may be old. It's worthwhile searching out a source that guarantees freshness, whether a mail order store like Penzey's or a whole foods store that caters to people who often bake their own bread. And this isn't important for just caraway, but all spices should be kept, at most, for one year (which includes the uncertain time the jar may have spent on a grocery shelf).
Raisin and Caraway Rolls
Ingredients
- 1 cup milk (any type but skim)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon molasses
- 1/3 cup shortening
- 1/2 cup water
- 3 1/2 to 4 cups all-purpose flour, plus extra for dusting the kitchen counter
- 2 1/4 teaspoons (one package) instant yeast
- 3 tablespoons caraway seeds
- 1 1/2 cups raisins
- 1 egg white, lightly beaten (optional)
Instructions
- Pour the milk into a small saucepan; place the saucepan over low heat. Add the sugar, salt, molasses, and shortening. Heat until the shortening melts.
- Remove the pan from the heat and add the cold water. If the milk mixture isn't lukewarm, allow it to cool down until the temperature reaches between 105 and 115 degrees on an instant-read thermometer.
- In the bowl of a standup mixer, add 3 cups of the flour and the yeast and whisk together.
- Add the lukewarm milk mixture and mix, using the beater attachment, for approximately one minute (a KitchenAid mixer should be at the number 2 speed).
- Add 1/2 cup more of flour, the caraway seed, and the raisins. Switch to the dough hook attachment and mix about 2 minutes more. If the dough clings to the hook and cleans the side of the bowl, do not add more flour. Otherwise, add the rest of the flour.
- Process at Speed 2 about 5 minutes until dough is smooth and elastic, although the dough will probably still be slightly sticky.
- Put the dough in a greased bowl (spray the bowl quickly with instant spray like Pam), turning the dought to grease all over.
- Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for an hour or until doubled.
- Turn the dough out of the bowl onto a lightly floured counter. Briefly knead the dough to push the dough down, releasing the air.
- Divide the dough into 12 clumps (about 3 1/4 ounces each). Roll each clump into a ball.
- Spray a 9 or 10 inch cake pan with instant spray. Put each roll into the pan, with 9 of the balls forming the perimeter around the pan, and three of the rolls in the middle. It's alright to squish them a bit; these rolls are designed to bake together to be eventually torn apart.
- Cover the pan with the same plastic wrap or towel as was used before, and allow the rolls to rise again for one hour. Meanwhile, preheat the oven to 350 degrees.
- If desired, just before baking brush the top of the risen rolls with the beaten egg white.
- Bake for 45 minutes or until golden brown and a thermometer inserted in the middle roll reads 200 degrees.
- Allow to completely cool on a wire rack before eating.
This recipe is published in memory of Peg McSweeney, by a grateful daughter-in-law.
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