Last weekend I tried making breakfast enriched rolls using fresh grapes. To be honest it was a bit of a disaster all round because firstly I forgot the sugar in the dough and secondly because the dough was made unbelievably soggy by the grapes that were leaking juice everywhere.

I applied a bit of critical thinking to the process and (barring the obvious error of leaving out the sugar), I realised that it was important to dry out the grapes before making batch 2. It was Al C who suggested making raisins from the grapes a few weeks back and although I didn’t exactly make raisins, I did put the grapes in the oven on a shallow tray and put them on a low oven, then left them in on the tray so they cooled slowly. Al your suggestion was a really good one!

These are the resultant enriched rolls that were slow risen and then baked. The colour of the grapes is a bit bright but I’m anticipating they will taste amazing.