Rolls for soup: Difference between revisions
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A basic recipe for rolls to accompany [[Soup|soup]] from the 1930s. Starting the [[Baking|baking]] in a cold [[Oven|oven]] saves fuel! | |||
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|TotalCalories = 1122 | |TotalCalories = 1122 | ||
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|PrepTime = 1 hour, 45 minutes plus rising time | |PrepTime = 1 hour, 45 minutes plus rising time | ||
|CookTime = 25 minutes | |CookTime = 25 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Incomplete recipe!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2.5</span>/5 </span> | |||
<span class="reviewDesc">This needs further work</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Revision as of 16:51, 28 December 2021
This recipe needs further development
We are extremely proud of the fact that unlike many cookery sites, we test all of our published recipes.
The author of this recipe feels that it needs improving before it can be considered complete.
Do feel free to use it for inspiration but be aware that it may not yet be perfect.
A basic recipe for rolls to accompany soup from the 1930s. Starting the baking in a cold oven saves fuel!
| Rolls for soup | |
|---|---|
 |
| 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: | 
|
| Recipe author: | Chef |
| First published: | 6th December 2015 |
|
Best recipe reviewIncomplete recipe! 2.5/5 This needs further work |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225g strong flour
- ½ teaspoon fine salt
- 30g butter
- 15g fresh yeast
- ½ teaspoon sugar
- 140ml tepid water
- 1 egg, beaten (optional)
Method
- Sieve the flour and salt into a warm bowl.
- Rub in the butter.
- Cream the yeast with the sugar.
- Stir in the water and add to the flour mixture.
- Mix it all together until you have a soft dough.
- Knead well, cover with a damp cloth and leave to rice in a 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.
- Cover and leave to rise in a warm place for about 15 minutes.
- Brush with a little beaten egg if desired and place on a low-ish self of a cold oven.
- 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.
- 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.
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