1-1/2cups(180g)white whole wheat flour - see post for substitutes
1-1/2cups(180g) unbleached all-purpose flour
2teaspoons(2teaspoons)bread machine or instant yeast
1cup(150g)raisins sprinkled with a few drops of orange or lemon oil
Glaze:
2cups(227g)powdered sugar
2tablespoons(2tablespoons)rum - or 2 teaspoons rum extract
½teaspoon(½teaspoon)vanilla extract
2+tablespoons(2+tablespoons)heavy cream - to make a runny icing
Instructions
Add all ingredients but raisins to the bread machine pan in the order listed: 1 cup milk, 1/4 cup butter, 1 large egg, 1 teaspoon salt, 3 tablespoons sugar, 1-1/2 cups white whole wheat flour , 1-1/2 cups unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast.
Select the DOUGH cycle, then press START.
Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
When the dough cycle completes, remove the dough from the pan and place it on a floured surface. Knead 1 cup raisins sprinkled with a few drops of orange or lemon oil into the dough.
Divide the dough into 16 equally-sized pieces and form into smooth balls. Place the balls into 2 greased 8 or 9-inch round pans (preferably with a dark finish).
Lightly cover pans with a tea towel and allow the dough to rise until almost double.
Bake in an oven preheated to 375˚F (190˚C) for 10-12 minutes or until the internal temperature reaches 190kF (88˚C). Remove rolls from the oven and allow to rest for 5 minutes. Remove rolls from the pan and allow them to cool on a rack unless you want to eat them immediately.
Icing:
Combine all ingredients: 2 cups powdered sugar, 2 tablespoons rum, 1/2 teaspoon vanilla extract, and 2+ tablespoons heavy cream , stirring until smooth. Pour over slightly cooled rolls.
Notes
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.