This is a variation on my Aunt's recipe for bread rolls. She used more fat in hers, but didn't have central heating so needed the extra energy. It is in imperial measures because that is how it was given to me.
3 lb plain flour
1/4 lb butter or lard
1 tsp salt
1/4 lb yeast
1pt warm water
Rub fat into flour. Add salt.
If using dried yeast add remaining ingredients and mix.
If using fresh yeast make well in flour mix, crumble yeast into well add sugar and hand hot water. Leave till bubbles rise then mix.
For both kneed for 5 minutes till elastic.
Leave about an hour to double in size, this varies with freshness of yeast and temperature of room.
Make into 10 or 12 rolls.
Put on trays leave to rise to double size again.
Bake in oven at 200C or GM6 for about 20 minutes.
Cool on rack.
3 lb plain flour
1/4 lb butter or lard
1 tsp salt
1/4 lb yeast
1pt warm water
Rub fat into flour. Add salt.
If using dried yeast add remaining ingredients and mix.
If using fresh yeast make well in flour mix, crumble yeast into well add sugar and hand hot water. Leave till bubbles rise then mix.
For both kneed for 5 minutes till elastic.
Leave about an hour to double in size, this varies with freshness of yeast and temperature of room.
Make into 10 or 12 rolls.
Put on trays leave to rise to double size again.
Bake in oven at 200C or GM6 for about 20 minutes.
Cool on rack.
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