Parkerhouse Rolls Recipe

Mix together the dry bread mix and chopped thyme and stir in the water. Mix the dough together in the bowl, then turn onto a lightly floured surface and knead for about 5 minutes. Roll out the dough to 1 cm (1/2 inch) thick. Cut out eight rounds with a 6.5 cm (2 1/2 inch) plain cutter, re-rolling the dough as necessary. With the dull edge of the knife, make a crease just off-centre of each round. Brush with melted butter and fold over so that the larger part overlaps, pressing well together. Place on baking sheets, cover with oiled cling film and leave to rise in a warm place until doubled in size.
Brush again with melted butter and bake in a preheated very hot oven (230°C/450°F, Gas Mark 8) for 10 to 12 minutes. Transfer from baking sheets to a wire rack to cool. Eat fresh. (Any leftovers are delicious split and toasted.) Makes 8