25 g/1 oz fresh yeast or 40 ml dried
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)
150 ml warm water
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.