Raisin Cinnamon Roll Muffins
Circle B Kitchen
2 cups unbleached bread flour
1 cup whole-wheat flour
2 tablespoons of gluten flour (optional)
¼ cup granulated sugar
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 1/2 teaspoons instant yeast
2 tablespoons shortening or unsalted butter, at room temperature
10 to 12 oz water, at room temperature
½ to ¾ cup raisins
1/3 cup cinnamon sugar
Whisk together the bread flour, whole-wheat flour, gluten, sugar, salt, powdered milk, and yeast in a 4-quart bowl of a standing mixer. With the machine running, add the shortening, and 1 ½ cups of the water. When fairly well mixed, slowly add the raisins and continue mixing on low speed until the ingredients form a ball. It should be fairly tacky. If not, add a little more water and continue mixing. It is better for it to be a little too soft that to be too stiff and tough.
Knead for another 10 minutes or so to make a firm, supple dough that is slightly tacky but not sticky. Create a ball with the dough, dragging it towards you against the counter to create surface tension. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
Remove the dough to a flat work surface and press it by hand into a rectangle about ½ inch thick, 8 to 10 inches wide, and 10 to 12 inches long (with the longest side closest to you). Sprinkle liberally with the cinnamon-sugar mixture, and roll up the length of the dough pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Fold the ends closed.
Spray a muffin tin with cooking spray. Cut into 1-inch slices and placed in the cups of a muffin tin that has been lightly coated with cooking spray
Let rise for about 45 minutes or until the rolls just start to crest above the lip of the muffin cups.
Preheat the oven to 350 degrees with the oven rack on the middle shelf. Bake for about 20 to 25 minutes.
Let cool for about 5 minutes and then remove to finish cooling on a rack. Eat while still warm, butter optional.