Bridge rolls

Name: Bridge rolls
Ingredients: 1 level teaspoon salt; 1 lb (450 g) strong white flour; 2 oz (50 g) butter 1egg; 2 oz (50 g) butter 1egg; ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar; ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar; 8 fl oz (225 ml) tepid milk and water (half and half); 8 fl oz (225 ml) tepid milk and water (half and half); poppy seeds, for sprinkling; beaten egg, for glazing; ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar

Preparation info

Makes
24

Difficulty
Medium

Appears in

Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

About

Ingredients

½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast a

Vegetarian
Bread

Method

Dissolve the fresh yeast in the liquid. If using dried yeast, have the liquid hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10—15 minutes until frothy. Sift the flour and salt into a mixing bowl. Add the butter in pieces and rub in with the fingertips.

Break up the egg with a fork, add to the flour mixture along with the yeast and mix