Soft raisin bread rolls

Proof the yeast: mix sugar, yeast and warm milk and set aside.

Whisk the bread flour with the cinnamon, salt and sugar; make a well.

Pour in the proofed yeast, melted butter, two eggs and the raisins; mix with a wooden spoon until well blended into a soft, sticky dough.

Cover and rest about 15 minutes so the flour hydrates and the dough becomes less sticky.

Turn onto the work surface with a little flour, keeping the dough soft; knead about five to six minutes.

Divide into 12 pieces; flatten each and roll it up like a mat.

Cover with a clean kitchen towel and proof about one hour to one hour 15 minutes, until doubled or almost tripled.

Brush generously with egg wash (one egg with two tablespoons of water).

Bake in a preheated 350 degree oven for about 15 to 20 minutes, until golden brown.

Grease the tops with butter while still very hot so it melts over.