Makes 12 medium rolls

1 cup currants
1/2 cup dark raisins
2 cups all purpose flour
1 cup whole wheat flour
2 teaspoons active dry yeast
1 cup warm milk
1 teaspoon sugar
1 teaspoon salt
2 tablespoons unsalted butter, softened
1 large egg

1 large cookie sheet or jelly roll pan lined with parchment or foil (parchment works best)

1. Cover the currants and raisins with water in a medium saucepan and cook over medium heat. Bring to a boil and drain. Cool the currants and raisins in a single layer on a plate covered with paper towels.

2. Mix both of the flours in a bowl, pour half of the flour mixture into an electric mixer bowl.

3. Whisk the yeast into the milk, then stir the yeast mixture into the flour in the electric mixer bowl, using a large rubber spatula. Cover the electric mixer bowl with plastic wrap and set it aside until it begins to visibly rise, about 20 minutes.

4. Stir the now risen flour mixture in the electric mixer bowl to deflate it and add the remaining flour, sugar, salt, butter, and egg and stir them into the mixture with a large rubber spatula.

5. Place the electric mixer bowl on the mixer and with the dough hook attached mix on lowest speed for 2 minutes. Stop the mixer and let the dough rest for 10 minutes.

6. Mix the dough on medium speed for 2 minutes, or until it is smooth and elastic. Lower the speed to lowest speed setting and mix in the cooled currants and raisins.

7. Scrape the dough into a buttered bowl and turn it so that the top is buttered. Press plastic wrap against the dough (this keeps a thin crust from developing) and let it rise at room temperature until doubled, about 1 hour.

8. Scrape the dough onto a flat, lightly floured work surface and press the dough into a fairly square shape. Use a knife or bench scraper (I use an Alaskan Ulu) to cut the dough into 12 equal pieces.

9. Round each piece of dough in the palm of your hand to make it into a ball and to stretch a smooth, even skin around it. Arrange the rolls without touching each other on the prepared pan (about 2-3 inches between each roll).

10. Cover the rolls with a towel or oiled or buttered plastic wrap and allow them to rise until doubled, about 1 hour.

11. About 15 minutes before the rolls are completely risen set a rack in the middle level of the oven and preheat to 375 degrees.

12. Bake the rolls until they are well risen and deep golden brown, about 20 minutes. Their internal temperature should be about 200 degrees.

13. Cool the rolls on a rack.

Cruise Critic Member: IRL_Joanie