- Course: Breakfast.
- Cuisine: American.
- Prep time: 15 minutes.
- Cook time: 40 minutes.
- Total time: 60 minutes.
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
MAKES 48
- 15ml/1 tablespoon active dry yeast
- 475ml/16fl oz/2 cups lukewarm milk
- 115g/4oz/½ cup margarine
- 75ml/5 tablespoon sugar
- 10ml/2 tsp salt
- 2 eggs
- 975g-1.2kg/2lb 3oz-2½lb/8⅔–10 cups strong white bread flour
- 50g/2oz/¼ cup butter
STEPS:
- Combine the yeast and 120ml/4fl oz/½ cup milk in a large bowl. Stir and leave for 15 minutes to dissolve.
- Scald the remaining milk, cool for 5 minutes, then beat in the margarine, sugar, salt and eggs. Leave to cool to lukewarm.
- Pour the milk mixture into the yeast mixture. Stir in half the flour with a wooden spoon. Add the remaining flour, 150g/5oz/1¼ cups at a time, until a rough dough is obtained.
- Transfer the dough to a lightly floured surface and knead until smooth and elastic. Place in a clean bowl, cover with a plastic bag and leave to rise in a warm place until doubled in volume, about 2 hours.
- In a pan, melt the butter and set aside. Grease two baking sheets.
- Knock back (punch down) the dough and divide into four equal pieces. Roll each piece into a 30 x 20cm/12 x 8in rectangle, about 5mm/¼in thick.
- Cut each rectangle into four long strips. Cut each strip into three 10 x 5cm/4 x 2in rectangles.
- Brush each rectangle with melted butter, then fold the rectangles in half, so that the top extends about 1cm/½in over the bottom.
- Place the rectangles slightly overlapping on the baking sheet, with the longer side facing up. Cover and chill for 30 minutes. Preheat the oven to 180°C/350°F/Gas 4. Bake until golden, about 18-20 minutes. Allow to cool slightly before slicing or breaking the rolls.