Rolls for soup

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Rolls for soup
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Servings:Servings: 12 - Makes 12 rolls
Calories per serving:93
Ready in:2 hours, 10 minutes plus rising time
Prep. time:1 hour, 45 minutes plus rising time
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:6th December 2015
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A basic recipe for rolls to accompany soup from the 1930s. Starting the baking in a cold oven saves fuel!

Ingredients

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Method

  1. Sieve the flour and salt into a warm bowl.
  2. Rub in the butter.
  3. Cream the yeast with the sugar.
  4. Stir in the water and add to the flour mixture.
  5. Mix it all together until you have a soft dough.
  6. Knead well, cover with a damp cloth and leave to rice in a warm place for about an hour.
  7. Knead well again and divide into 12 equal sized pieces.
  8. Form into rolls and place on a greased and floured baking tray.
  9. Cover and leave to rise in a warm place for about 15 minutes.
  10. Brush with a little beaten egg if desired and place on a low-ish self of a cold oven.
  11. Turn on the heat to 230° C (450° F - gas 8), [fan oven 210° C & reduce cooking time by 10 mins per hour] and bake for about 30-35 minutes, turning the tray around for the final 10 minutes.
  12. Allow to cool on a wire rack.

Serving suggestions

Ideal for serving with soup, but can also be used for breakfast and picnics if you make fewer, larger rolls.

Recipe source

  • Main Cookery Book (1937)

Chef's notes

Add more or less water as required. The harder the flour, the more water you may need.