1. Four (4) hours before mixing combine ingredients for Sponge in mixer bowl and mix 3 minutes on low; then for 3 minutes more on medium. (Desired Sponge temperature is 78°F.) Ferment for 4 hours.
  2. Measure raisins into a bowl; cover with hot water and soak for 15 minutes. Drain for 5 minutes and let stand for at least 1 hour more or overnight.

Final mixing:

  1. Combine Sponge and all other ingredients except raisins; mix 3 minutes on low speed and 8 minutes on medium. 2
  2. Add raisins and mix on low speed for 2 minutes. (Desired dough temperature is 78°F.) Let stand 30 minutes.


  1. Divide at desired weight; round and let rest for 20 minutes.
  2. Arrange rolls on greased baking sheets or mould loaves and set in baking pans.
  3. Proof for about 80 minutes.
  4. Bake at 400°F until done.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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Did you know raisins are a source of concentrated nutrients?