Cornish Rolls Recipe

25 g/1 oz fresh yeast or 40 ml dried yeast
15 ml/1 tbsp caster (superfine) sugar

300 ml warm milk

50 g/2 oz butter or margarine

450 g/1 lb/4 cups strong plain (bread) flour
A pinch of salt

Method:

Blend the yeast with the sugar and a little of the warm milk and leave in a warm place for 20 minutes until frothy. Rub the butter or margarine into the flour and salt and make a well in the centre. Add the yeast mixture and the remaining milk and mix to a soft dough. Knead until elastic and no longer sticky. Place in an oiled bowl and cover with oiled clingfilm (plastic wrap). Leave in a warm place for about 1 hour until doubled in size.

Shape the dough into 12 flat rolls and arrange on a greased baking (cookie) sheet. Cover with oiled clingfilm and leave to rise for 15 minutes. Bake in a preheated oven at 230°C/ 450°F/gas mark 8 for 15—20 minutes until well risen and golden.