In a spiral mixer, combine all dry ingredients (except raisins) and blend for 30 seconds on your mixer’s first speed. Next, add water and eggs and mix continue to mix for 4 minutes. Increase speed to your mixer’s second speed and continue to mix until dough is almost fully developed. Add raisins and mix on lowest speed until incorporated.

Bulk ferment dough for 2 hours before dividing dough into 19 oz (550 g) portions and shape into semi-flattened rectangles. Spray with water and sprinkle entire portion with cinnamon. Roll dough (cinnamon side up) and place rolls into bread pans.

Transfer bread pans into proofer and proof until dough reaches the desired size. Remove from proofer and place into a preheated 375°F (190°C) oven and bake for 25 minutes (or until internal temperature reaches 210°F (98°C). To add a nice sheen to loaves, an egg wash may be applied towards the end of the baking process.

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.