Virginia Lemon Raisin Buns
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Seedless raisins||2⁄3 Cup (10.67 tbs), chopped (Use Dark Ones)|
|Lemon extract||1 Teaspoon|
Soften yeast in the warm water.
Pour scalded milk over butter, sugar, and salt in a large bowl; stir until blended.
Cool to lukewarm.
Beat in 1 cup flour until smooth.
Stir in yeast.
Add about half the remaining flour and beat until very smooth.
Beat in raisins and extract.
Then mix in enough of remaining flour to make a soft dough.
Turn dough onto a lightly floured surface; cover and let rest 5 to 10 minutes.
Knead until smooth and elastic.
Form into a ball and put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Punch down dough, pull edges in to center and turn completely over in bowl.
Cover; let rise again until almost doubled, about 1 hour.
Again punch down dough.
Turn onto a lightly floured surface and divide into halves.
Roll half of dough at a time to 1/2-inch thickness.
Cut with a lightly floured 2-inch round cutter.
Place rounds about 1 inch apart on lightly greased baking sheets.
Brush with melted butter.
Cover; let rise again until light, about 45 minutes.
Bake at 375°F about 15 minutes.