Milk Rolls

Ingredients:

1 lb flour

1 teaspoon salt

2 oz butter or margarine

1/2 oz yeast

1/2 pt tepid milk (approx)

Method:

Warm the flour, and add salt and rub in fat.

Cream the yeast and add most of the warmed milk to it.

Pour on to the flour, and mix to a soft, elastic dough, adding more milk if required.

Knead well and put to rise for an hour or until it doubles its bulk.

Turn on to a floured board and knead well.

Shape into rolls or twists, and put to prove on a warmed, greased tin for 10-20 minutes, until well risen. Avoid over-proving.

Glaze with beaten egg and bake in a very hot oven (about 245°C)for 15-30 minutes, or until cooked.

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