Raisin and Seed Bread

Followed my recipe entirely from the below..

http://food-4tots.com/2009/06/09/raisin-and-seed-rolls/

Recipe: Adapted and modified from Daily Delicious.

Make: 9 small rolls

Ingredients:
200g bread flour
1 tsp instant dried yeast
2 tbsp sugar
½ tsp salt
25g unsalted butter (soft)
140ml whole milk (I used fresh milk)
50g raisins (If you are making single loaf, use 100g raisins)
2 tbsp water (I used water)
Handful of sunflower seeds, pumpkin seeds and sesame seeds
Egg wash – 1 egg plus tbsp water

Methods:

1. Soak raisin in hot water for 5 minutes.  Drain, pat dry and set aside.
2. Grease baking sheet or cover baking sheet with grease-proof .
3. Put flour and yeast in a mixing bowl, whisk to combine, add sugar and salt and whisk again.
4. Make a well (a large hole) in the centre of the flour mixture. Pour milk into the well. Use a large spoon (or pastry scraper) to stir the ingredients to make soft dough.
5. Turn the soft dough out onto a floured work surface.  Rub in the butter. Knead for 10 minutes until dough is smooth, shiny and elastic.
6. Roll the dough into a square sheet and sprinkle raisins on top. Knead lightly to incorporate the raisins into the dough.
7. Place the dough in a lightly buttered bowl and cover it with tea towel or cling wrap. Leave dough to rise in a warm place, until it doubles its size.  This would takes about 1-1½ hours.
8. Preheat oven to 180ºC.
9. Take the dough out of the bowl. Gently knock back the risen dough with your knuckles to deflate it.
10. Divide the dough into 9 pieces. Dust your hands with flour and shape the dough into rolls. Place the rolls on the baking sheet, leaving some space between each roll to allow the rolls to rise and spread.
11. Cover the rolls loosely and leave to rise in a warm place for another 30 minutes, till the rolls have almost doubled their size.
12. Brush each roll with egg wash and gently press the seeds on the top of the rolls. Bake for 18 – 20 mins until they are well risen and golden brown.
13. Leave the rolls to cool on the baking sheet.

Note:

1. To check whether the dough is well kneaded, try stretching part of the dough into a thin sheet without breaking.
2. Instead of making rolls with this sweet bun dough recipe, you can make a single loaf or any other shape you like.
3. You can mix the seeds into the dough, instead of pressing the seeds on the top of the rolls as instructed in Step 12 .
4. If you are a novice in baking like me, watch this video clip on how to knead the bread dough.
5. For step-by-step instructions with photos (only applicable for steps 1-9), you can refer to the original recipe or hand kneading instructions.

Updated on 24/08/2009:
Soak raisins with a bit of tap water for a while, drain and squeeze away excess water. Put raisins in a plastic bag and keep overnight (or 2-3 hours if you are making these rolls on the same day). This is to avoid the raisins from absorbing too much moisture from the bread. If you omit this step, the bread will turn dry the next day.