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{{#seo:
|title=Rolls for soup recipe
|titlemode=replace
|keywords=#rollsforsoup #flour #butter #yeast #soup #egg #warmplace #knead #dough #rice #brush
|hashtagrev=032020
|description=A basic recipe for rolls to accompany soup from the 1930s. Starting the baking in a cold oven saves fuel!
}}

A basic recipe for rolls to accompany [[Soup|soup]] from the 1930s. Starting the [[Baking|baking]] in a cold [[Oven|oven]] saves fuel!
{{recipesummary
|TotalCalories = 1122
|PortionCalories = 93
|DatePublished=6th December 2015
|Author=Chef
|ImageComment =
|Servings = Servings: 12 - Makes 12 rolls
|Difficulty = 2
|TotalTime = 2 hours, 10 minutes plus rising time
|PrepTime = 1 hour, 45 minutes plus rising time
|CookTime = 25 minutes
|Image = [[Image:Rolls for soup recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Incomplete recipe!''

2.5/5 

This needs further work

 [[User:PSmith|Paul R Smith]] 
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</table>
{{Template:WorkInProgress}}
{{RecipeIngredients

| 225g [[Strong flour|strong flour]]
| ½ teaspoon fine [[Salt|salt]]
| 30g [[Butter|butter]]
| 15g fresh [[Yeast|yeast]]
| ½ teaspoon [[Sugar|sugar]]
| 140ml tepid water
| 1 [[egg]], beaten (optional)
}}

===Method===
{{RecipeMethod

| [[Sieve]] the [[Flour|flour]] and [[Salt|salt]] into a warm bowl.
| Rub in the [[Butter|butter]].
| [[Cream]] the [[Yeast|yeast]] with the [[Sugar|sugar]].
| Stir in the water and add to the [[Flour|flour]] mixture.
| Mix it all together until you have a soft [[Dough|dough]].
| [[Knead]] well, cover with a damp cloth and leave to [[Rice|rice]] in a [[Warm place|warm place]] for about an hour.
| [[Knead]] well again and divide into 12 equal sized pieces.
| Form into rolls and place on a greased and floured [[Baking tray|baking tray]].
| Cover and leave to rise in a [[Warm place|warm place]] for about 15 minutes.
| [[Brush]] with a little beaten [[Egg|egg]] if desired and place on a low-ish self of a cold [[Oven|oven]].
| Turn on the heat to 230° C (450° F - gas 8), [fan [[Oven|oven]] 210° C & reduce cooking time by 10 mins per hour] and [[Bake|bake]] for about 30-35 minutes, turning the tray around for the final 10 minutes.
| Allow to cool on a wire rack.
}}
===Serving suggestions===
Ideal for serving with [[Soup|soup]], but can also be used for [[Breakfast|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|flour]], the more water you may need.
[[Category:Recipes|Rolls for soup]]
[[Category:British recipes|Rolls for soup]]
[[Category:Accompaniments|Rolls for soup]]
[[Category:Bread and baking|Rolls for soup]]
[[Category:Historic recipes|Rolls for soup]]
[[Category:Soup and stock recipes|Rolls for soup]]
[[Category:Vegetarian recipes|Rolls for soup]]
[[Category:Baked or roasted|Rolls for soup]]

<code 'hashtagrev:12032020'>[[Special:Search/rollsforsoup|#rollsforsoup]] [[Special:Search/flour|#flour]] [[Special:Search/butter|#butter]] [[Special:Search/yeast|#yeast]] [[Special:Search/soup|#soup]] [[Special:Search/egg|#egg]] [[Special:Search/warmplace|#warmplace]] [[Special:Search/knead|#knead]] [[Special:Search/dough|#dough]] [[Special:Search/rice|#rice]] [[Special:Search/brush|#brush]]
</code>

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