Makes 6 rolls.
Ingredients:
- 8oz strong white flour
- 1oz fat
- 0.5tsp salt
- 0.75oz fresh live baker’s yeast
- 50mg vitamin C tablet
- 1tsp sugar
- 0.25pts lukewarm water
Equipment:
- deep 7in cake tin
Recipe:
- Rub the fat into the flour.
- Add the sugar to the yeast and cream to a thick liquid
consistency. - Powder the vitamin C tablet and mix into the fat and flour
mixture well. - Add half the water to the yeast basin, mix well and pour into a well
in the middle of the flour mixture. - Mix gently until all the dry flour mixture combines into an elastic,
damp dough with all the liquid used. - Knead by pulling the mixture from the edges into the centre going
around the mixture until a smooth puff is reached. (Couple of
mins). - Cut this puff into 6 pieces of equal size. Knead these again into
mini-puffs. - Place these balls in a deep 7in cake tin, with one in the middle and
5 around the edges. Flatten gently so the balls just touch, prick
with a fork, cover and leave near heat to rise. - When the mixture has doubled in size, cook for 15mins at 220°C,
then turn the head down to 180°C and cook for a further
15mins.
