Split Rolls Recipe
Ingredients
| Plain flour | 1/2 pound | |
| Salt | 1 Teaspoon (Leveled) | |
| Margarine | 1/2 Ounce | |
| Yeast | 1/2 Ounce | |
| Sugar | 1 Teaspoon | |
| Warm milk | 1/4 Pint |
Directions
GETTING READY
1.Pre-heat the oven to Regulo 7, or 425°F.
2. Lightly flour a baking a tray.
MAKING
3. Into a warmed bowl, sieve in flour and salt Rub in margarine. Make a dent in the middle of the mixture.
4. Using a hand blender, cream yeast and sugar; pour in warmed milk.
5. Pour the yeast and liquid into the dent and mix to give a soft dough. Beat well until the dough is smooth.
6. With a damp cloth, cover bowl; set in a warm place until the dough has doubled in size for about 30 to 45 minutes.
7. On a floured board, turn out the dough; knead lightly.
8. Split the dough into 6 or 8 equal pieces. Knead each one to form a neat round shape. Turn over, so that smooth side faces the top
9. Keep the splits 2 inches apart on a floured baking tray. Prove until almost double in size.
10. Brush with milk over the tops; bake a third of the way down the oven for 15 to 20 minutes until well risen, golden and rolls sound hollow when tapped underneath. Cool on a wire tray.
SERVING
11. Serve warm with cream or butter.
1.Pre-heat the oven to Regulo 7, or 425°F.
2. Lightly flour a baking a tray.
MAKING
3. Into a warmed bowl, sieve in flour and salt Rub in margarine. Make a dent in the middle of the mixture.
4. Using a hand blender, cream yeast and sugar; pour in warmed milk.
5. Pour the yeast and liquid into the dent and mix to give a soft dough. Beat well until the dough is smooth.
6. With a damp cloth, cover bowl; set in a warm place until the dough has doubled in size for about 30 to 45 minutes.
7. On a floured board, turn out the dough; knead lightly.
8. Split the dough into 6 or 8 equal pieces. Knead each one to form a neat round shape. Turn over, so that smooth side faces the top
9. Keep the splits 2 inches apart on a floured baking tray. Prove until almost double in size.
10. Brush with milk over the tops; bake a third of the way down the oven for 15 to 20 minutes until well risen, golden and rolls sound hollow when tapped underneath. Cool on a wire tray.
SERVING
11. Serve warm with cream or butter.
Chef
