Raisin Rolls with
Orange Glaze

"Barm brack" is the traditional Irish tea bread made with raisins, currants and candied fruit. Here is a similar recipe, but I have made these into delicious rolls covered with orange glaze. Orange juice from frozen concentrate is sweeter than fresh squeezed juice and you may prefer to use it in this recipe.

Raisin Rolls

    cup fat-free milk, warmed to 110
    1 teaspoon granulated sugar
    1 package rapid active dry yeast
    2 tablespoons butter, melted
    1 large egg
    2 tablespoons orange juice, made from concentrate
    2 cups bread flour
    1 teaspoon apple pie spice
    teaspoon salt
    ⅓ cup raisins
    teaspoon orange zest

    2 tablespoons orange juice, made from concentrate

Orange Glaze

    1 cup confectioners' sugar
    2 tablespoons butter, melted
    1 tablespoon orange juice, made from concentrate

1.  Bread machine method: Measure the warmed milk, sugar,          
     yeast, butter, egg, orange juice, flour, apple pie spice, salt,
     raisins and orange zest into bread pan and program for sweet         
     bread, dough cycle and small loaf. Go to step 4 when cycle is      

2.  Hand method: In an extra large bowl, mix the milk, sugar
     and yeast. Stir in the butter, egg and orange juice, then flour,
     apple pie spice and salt. Knead in the raisins and zest.

3.  Set the dough in oiled bowl, turn once, to coat the top with
     oil then cover with a damp cloth. Turn oven on to 200
, when
     you can feel heat on your hand, turn the oven off. Let the
     dough rise in warm oven until double or about 1 hour. Punch
     down, knead 1 minute.

4.  Cut into 10 pieces, turn each piece inside out to form a       
     smooth roll. Place on baking sheet, brush with orange juice.
     Let the rolls rise in the warm oven until doubled or about 1
     hour or less. Sometimes it only takes 45 minutes.

5.  Bake in preheated 350
oven 10-15 minutes. Place on a
     cooling rack which has been set over paper towels.

6.  Glaze: In a medium bowl, mix the sugar with butter until  
     crumbly. Stir in enough juice to make a thick glaze. Drop
     tablespoons of the glaze over rolls while warm.

     Hint: These are my favorite substitute for doughnuts! They
     are delicious served the next day for breakfast.

     Makes 10 rolls