Difference between revisions of "French Rolls"
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* 2 oz [[butter]], for glaze | * 2 oz [[butter]], for glaze | ||
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# Sprinkle the [[yeast]] into the [[water]], to which 1 oz [[Granulated sugar|Sugar]] has already been added. Leave to rise. | # Sprinkle the [[yeast]] into the [[water]], to which 1 oz [[Granulated sugar|Sugar]] has already been added. Leave to rise. | ||
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# Bake in a hot oven at 400 °F for 10 – 15 minutes. Allow to cool and glaze with [[butter]]. | # Bake in a hot oven at 400 °F for 10 – 15 minutes. Allow to cool and glaze with [[butter]]. | ||
| − | [[Category:Guyanese | + | [[Category:Guyanese cuisine]] |
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| + | [[Category:Guyanese cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
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Latest revision as of 20:07, 13 July 2012
Description
Ingredients
- 3 lb plain flour
- 6 oz margarine
- ½ oz yeast
- 6 tbsp water
- 1 oz Sugar
- 3 tbsp salt
- 3 eggs
- 1½ pt milk
- 2 oz butter, for glaze
Procedures
- Sprinkle the yeast into the water, to which 1 oz Sugar has already been added. Leave to rise.
- Sieve the flour and salt together then rub in the margarine. Warm the milk to tepid.
- Beat the eggs and add half of the warmed milk.
- Make a well in the centre of the flour mixture, add the yeast mixture, milk and egg and mix together into a pliable dough. Add more milk if required.
- Knead well, cut the dough in half to ensure that there are no bubbles, put back together and knead some more.
- Leave the dough to rise until it is about double in size.
- Cut into 84 pieces, knead each piece and form into rounds. Leave to rise again.
- Bake in a hot oven at 400 °F for 10 – 15 minutes. Allow to cool and glaze with butter.
