Rolls Recipe

You will need.....       1 1/2 lb. plain flour                               

                               1 level tablespoons salt (1/2 oz.)

                               1/2 oz. lard

                               For the yeast liquid:

                               1 teaspoon sugar

Preparation Time      3/4 pint warm water (110ºF)

30 minutes                2 level teaspoons dried yeast

                             

Cooking Time           

15-20 minutes           

 

Oven setting            

450ºF; Gas Mark 8

 

Prepare the dough and out to rise (see method, recipe White Bread).

                             

Remove dough from polythene bag and divide into 18 equal pieces, shape each piece as desired:

Dinner rolls-on an unfloured table, roll each piece of dough into a ball, pressing down hard at first with floured palm of hand then easing up.

Finger rolls-prepare as for dinner rolls and then roll into a sausage-shape, about 4-inches long.

Knot-shape as for dinner rolls then roll into an 8-inch rope; tie rope into a simple knot.

Clover leaf-divide each piece of dough into 3 and shape as for dinner rolls. Place together to form a clover leaf.

 

Place all rolls on baking sheet about 1-inch apart. Put to rise in a greased polythene bag for approximately 30 minutes at room temperature. Remove bag and bake in a hot oven for 15-20 minutes. Cool on a wire tray.

 

Quick Tip

 

Flours vary in the quantity of liquid they absorb-1 lb flour usually takes approximately 1/2-pint liquid. Add extra flour if dough is too soft to make the correct consistency.

 

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