These little rolls have quite the finest crumb imaginable: perfect for a dinner party, as light as air, and not difficult to make. Small wonder that they have become popular in Old England as well as in the original home, made again by cooks wanting a bread suitable to go with rich and elaborate food. The instructions for making up the rolls may seem complex, but once mastered, are easily repeated.
© 2005 Tom Jaine. All rights reserved.