1 lb flour
1 teaspoon salt
2 oz butter or margarine
1/2 oz yeast
1/2 pt tepid milk (approx)
Warm the flour, and add salt and rub in fat.
Cream the yeast and add most of the warmed milk to it.
Pour on to the flour, and mix to a soft, elastic dough, adding more milk if required.
Knead well and put to rise for an hour or until it doubles its bulk.
Turn on to a floured board and knead well.
Shape into rolls or twists, and put to prove on a warmed, greased tin for 10-20 minutes, until well risen. Avoid over-proving.
Glaze with beaten egg and bake in a very hot oven (about 245°C)for 15-30 minutes, or until cooked.
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