Whole-Wheat Rolls and Raisin Loaf

I made this Whole-wheat bun or roll and loaf using the recipe from Gold Medal flour. Of course ,I alter some ingredients.Hubby like whole wheat bread compare with regular white bread.Usually,I buy whole-wheat loaf from food market for his sandwich..
Whole-Wheat Dinner Roll

Whole-Wheat Loaf with Raisin and Cinnamon

Ingredients;

3 cups Gold Medal@ Whole-Wheat Flour

1 1/4 cup brown sugar

1/2 cup raisin (for loaf bread)

100 ml water ( for yeast)

1/4 oz(7 g) dry active yeast

2 eggs

1 tsp salt

4 oz butter(I stick)

150 ml whole milk

1/4 tsp Cinnamon(for loaf bread)

Method:

Prepared yeast with luke warm water,then add flour,knead and mix well.Add in brown sugar,butter ,milk,salt and eggs together .Stir everything together until well combined. Knead the dough for a few minutes and then cover and set it aside to proof to double its size. I let mine proof overnight.Prepare muffin pan or any baking pan and spread it generously with butter.

Knead again before form the rolls,Pinch some dough and make it into a small ball. Place 3 balls into each muffin tray.As for the raisin loaf,add in raisin and Cinnamon powder into the separate dough,mixed well.Grease bottom only 8x4 loaf pan but I doesn't want to bother with greasing ,so I use mine non-stick pan as well as muffin pan.

Brush the top of the rolls with beaten egg and milk.Sprinkle some sesame seeds on the dough.Bake in a pre-heated 350 F oven until golden brown. It might take around 25 min for roll and 45 min for the loaf.Or until tooth pick inserted in center comes out clean.cool for 10 minutes,removed from pans and place top side of loaves from pans or cooling wire racks.Cool completely,about 2 hours,before slicing the loaf.As for the roll,it's can eat immediately.Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.

Stay tune for my Christmas dinner...