Sweet Raisin Buns

So recently I finally had the courage to try making my own bread, albeit without much training (would love to take a bread making class so badly!) This is my 3-4 attempt on making moist and soft bread that last long. These came out pretty, and needs to be tightly sealed to maintain moist. They were good for about a week the longest.

Being a first time mom, sometimes I just need a quick and effective recipe to give me instant satisfaction. I adapted the cinnamon roll recipe as the base with slight adjustments. This recipe calls half of the original recipe.

Make 6-8 rolls
Ingredients:
Dough
bread four/all purpose flour 3 cup
sugar 1/3 cup
salt 1/4 tbsp
yeast 1 1/2 tbsp
warm water 1/2 cup
buttermilk 1/2 cup
melted butter 1/8 cup
1 egg
raisins 1-1/2 cup

egg wash
1/2 egg
1 tbsp water

1. Mix together warm water, buttermilk, sugar, melted butter and yeast in a bowl. Allow to sit and bubble up for 15 minutes
2. Add in salt, eggs and flour and mix for 10 minutes. Cover the dough with wet towel and rest for another 10 minutes in a warm place 
3. Slightly press out the air bubbles from the dough, flatten it out and sprinkle a handful of raisins in the center. Begin folding the dough to even out the raisins. Be generous with the raisins, that will make the bread fill with juicy bites
4. Cut into 6-8 large rolls 
5. Preheat oven at 400 F. Place rolls on baking sheet. Cover rolls with wet towel again and rest for 10-15 minutes on top of the oven stove until the size enlarges again
6. Brush egg wash on top of each bun
7. Bake for 12-15 minutes or until golden brown

Tips: 

*Watch the time because the buns may get dried out if it's left in the oven for too long

*After the buns are cooled to room temperature, remember to sealed it in a zipog bag or a air tight container to maintain freshness