2 cups water
70g (21/2 oz) powdered milk
¼ cup sugar
15g (1/2 oz) salt
40g (11/3 oz) fresh yeast
100g (31/2 oz) butter
900g (13/4 lb) plain flour, sifted
100 ml (31/2 fl oz) egg yolk, lightly beaten
120g raisins, soaked in 100ml rum

1. Combine the water, powdered milk, sugar, salt, yeast, butter, flour and rum soaked raisins in a large mixing bowl. Using a mixer with the dough hook attached, beat on a medium speed for 10–15 minutes or until the dough is smooth and shiny in appearance but somewhat sticky in texture
2. Transfer to a lightly oiled container that will accommodate the dough when it has doubled in size
3. Cover with a large plastic bag, set aside to prove in a warm place for 2 hours or until doubled in size
4. Knock the dough down releasing all the carbon dioxide. Divide the dough into 40-g (11/3-oz) portions and roll into balls using the palms of your hands
5. Place on a greased baking tray. Cover the tray with the plastic bag
6. Preheat the oven to 220 °C (425 °F), place the Miele pizza/bread stone in the oven, set Moisture Plus to 30%
7 Set aside to prove for 30 minutes or until doubled in size. Gently brush with the egg wash
8. Place in the oven and bake for 10 minutes or until golden and slightly crusted
9. Cool on a wire rack. These rolls freeze well. It is advisable not to wash the tins, simply wipe clean with a paper towel as washing the tins can cause the dough to stick when used again

Makes 40