Nothing beats the taste of a homemade, freshly baked bread roll straight out of the oven !Nothing beats freshly baked bread rolls, straight out of the oven & served piping hot with a little butter. I like to make these fresh for lunch sometimes – it’s so easy to make the dough early in the morning and have a batch in the oven before lunchtime, ready to serve with some soup, cold meats or cheese and salad. Yum !
Luncheon Rolls (taken from “The Complete South African Cook Book” by Magdaleen Van Wyk)
1 tsp active dry Yeast
1 tbsp Sugar
1 cup warm Milk
1 cup cake Flour
4 tbsp Butter melted in another 1 cup of warm Milk
3 Eggs, beaten
1 kg cake Flour (in addition to the 1 cup above)
1 tsp Salt
Mix the yeast & sugar with the 1 cup of warm milk in a large mixing bowl. Add the cake flour (1 cup) to this mixture, & beat well. Cover & leave for around 45 – 60 minutes in a warm place until foamy & light. Then add the butter melted in the cup of lukewarm milk mixture to the yeast mixture. Add the eggs, flour & salt and mix very well. Knead the dough until smooth (4 – 5 minutes). Cover dough & allow to rise in a warm place until doubled in size (+- 1 hour). Then punch the dough down & shape into rolls. Cover & allow to rise again until double in size. Then bake on a greased baking sheet at 200’C/400’F/Gas Mark 6 for 15 – 20 minutes. (I like to dust mine with a little flour before baking).
Luncheon Rolls (taken from “The Complete South African Cook Book” by Magdaleen Van Wyk)
1 tsp active dry Yeast
1 tbsp Sugar
1 cup warm Milk
1 cup cake Flour
4 tbsp Butter melted in another 1 cup of warm Milk
3 Eggs, beaten
1 kg cake Flour (in addition to the 1 cup above)
1 tsp Salt
Mix the yeast & sugar with the 1 cup of warm milk in a large mixing bowl. Add the cake flour (1 cup) to this mixture, & beat well. Cover & leave for around 45 – 60 minutes in a warm place until foamy & light. Then add the butter melted in the cup of lukewarm milk mixture to the yeast mixture. Add the eggs, flour & salt and mix very well. Knead the dough until smooth (4 – 5 minutes). Cover dough & allow to rise in a warm place until doubled in size (+- 1 hour). Then punch the dough down & shape into rolls. Cover & allow to rise again until double in size. Then bake on a greased baking sheet at 200’C/400’F/Gas Mark 6 for 15 – 20 minutes. (I like to dust mine with a little flour before baking).
