Devon Splits Recipe

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

150 ml warm milk
50 g/2 oz butter or margarine

450g/1 lb/4 cups strong plain (bread) flour
150 ml warm water

Method:

Blend the yeast with the sugar and a little warm milk and leave in a warm place for 20 minutes until frothy. Rub the butter or margarine into the flour and make a well in the centre. Add the yeast mixture, the remaining milk and the water 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. 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 brown.