White Ale Rolls With Raisins and Cinnamon

• 25 g yeast
• 58 cup milk (lukewarm, converted from European measurement 1,5 dl.)
• 58 cup ale (Danish white ale, in Danish "Hvidtoel")
• 1 -2 tablespoon butter (melted in microwave)
• 2 teaspoons syrup
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 50 g raisins
• 500 g all-purpose flour

1. Stir together lukewarm water and yeast in a big bowl.
2. Add white ale, syrup, butter, salt and cinnamon and mix well.
3. Add raisins and stir half the flour into the mixture.
4. Add more flour a little at a time until a soft dough is formed.
5. Turn out the dough onto a floured surface and knead, adding just enough flour to prevent sticking, until the dough is smooth and elastic (you may not need all the flour - or you may need a little more flour than stated in the ingredients list).
6. Form the dough into a ball and transfer to the large bowl.
7. Cover the bowl with a clean tea towel and let the dough rise in a draft-free place at room temperature for 45 minutes.
8. Preheat oven to 428F (220C) and line a large baking sheet with parchment paper.
9. Turn out the dough onto a lightly floured surface and knead to remove air.
10. Cut the dough into 12 equal size pieces.
11. Form 12 rolls and place them on the baking sheet.
12. Cover the rolls loosely with the tea towel and let rolls rise for 15 - 20 minutes.
13. Brush the rolls lightly with either egg wash, milk, cold coffee or water.
14. Bake until the rolls sound hollow when tapped on the bottom - about 14 minutes.

yeast, milk, white ale, butter, syrup, salt, ground cinnamon, raisins

Taken from www.food.com/recipe/white-ale-rolls-with-raisins-and-cinnamon-354927 (may not work)