This past weekend John's brother Carrick made "bread rolls" for our family birthday luncheon, serving them warm from the oven with homemade soups. It's safe to say that homemade rolls evoke many fond memories of mum Rosemary for the Robertson siblings. John still says his mum made the "best bread rolls in the district," and in the same breath that I need to keep trying. (In my spare time.)
I think we can safely say that Carrick has nailed them.
Here's his recipe:
1 tablespoon salt
4 tablespoons sugar
2 oz. butter
1 cup boiling water
2 cups milk
3 teaspoons dry yeast granules (the original recipe calls for two packets of compressed yeast)
6 cups flour
Place in bowl in order above. Mix sugar, salt and butter in the bowl. Add boiling water and then milk. Mix yeast in and then add flour. Add more flour if needed. Place mixture in a bowl in a warm place, covered, and allow to rise until doubled in size. (You can use a bread machine to knead for this step if you'd like.) Turn onto a floured counter or board. Knead and shape into 36 rolls. Leave them to double in size. Bake in 200 C oven for 10 minutes until golden.
These are absolutely delicious warm, out of the oven. Apparently Rosemary also used to braid or "plait" this same dough to make a loaf.
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