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Rooibos Raisin Rolls

Nic Weston TeaChef Level 1

These rolls, moist and studded with raisins, have a hint of honey that really complements the light, earthy flavor of the rooibos tea. They pair well with any stew or hearty, comforting dinner but are also excellent when split and toasted at breakfast. Active Cook/Prep Time: 20 min. Inactive Time: 1h 45 min.

2 h 15 m 2


  • 1 1/4 c. water
  • 1 tbsp. rooibos tea leaves
  • 1 package (2 1/4 tsp.) active dry yeast
  • 2 tbsp. honey
  • 2 tbsp. butter, melted and cooled
  • 1 tsp. salt
  • 2 3/4 c. all-purpose flour, plus extra for kneading
  • 1/2 c. raisins


Bring water to a boil and stir in tea. Let steep for 7 min., strain leaves, and let water cool until it is just warm to the touch, about 105°F.

In a large bowl, combine 1/4 c. of the warm tea, yeast, honey, and melted butter. Stir together and let stand for 10 min. until foamy.

Stir remaining tea, salt, 2 c. of flour, and raisins into yeast mixture. Add remaining flour 1 tbsp. at a time, stirring until the dough comes away from the sides of the bowl. You may not need all the flour, but if you need to add a bit extra, that's fine. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 min. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Turn risen dough out onto a lightly floured surface and cut into quarters. Divide each quarter into 3 pieces. Shape each piece into a ball and place on a lined or lightly greased baking sheet, covered with a clean dish towel, to rise for 20 min.

Preheat the oven to 375°F while the rolls are rising.

Bake rolls at 375°F for 20-25 min., until golden brown.

Remove to a rack to cool, or serve warm

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