Breakfast Rolls

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 pound plain flour
  • 2 ounces butter
  • ½ ounce dry yeast
  • 1 teaspoon salt
  • ½ pint lukewarm water

Method

Sieve flour; rub in butter and make a well in the centre. Mix yeast with salt and lukwarm water. Strain into centre of flour and mix up quickly into dough. Turn out on a well-floured board and knead until smooth. Form dough into a long roll and cut across in pieces about 3 inches in length. Place them on a buttered and floured baking sheet and set to rise in a warm place for about 1 hour. When well risen, bake rolls in a moderate oven (375°F-M4) for 15 to 20 minutes, or until brown and crisp.