Fruit Rolls
Ingredients
Directions
Make the dough
Prepare the dough for breakfast rolls and knead it well.
Add the chopped raisins or dates to the dough.
Shape and bake
Shape the dough into rolls as directed for breakfast rolls.
Bake the rolls until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dough for breakfast rolls
- Forms the soft, airy roll structure as it rises and sets in the oven.
- Seedless raisins or stoned dates
- Add chewy sweetness and moisture that bake into the rolls.
The step that matters
Knead the dough well. Thorough kneading develops gluten, the stretchy protein network that traps gas from the yeast so the rolls rise evenly and keep a light texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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