1. Mix the flour, yeast, and salt together in a large bowl, or follow directions on the yeast packet, using milk/water from the measured amount. 2. Mix the eggs together with the cream and the remaining milk/water and pour into the center of the flour. 3. Mix with a wooden spoon or your hands, drawing in the flour from the sides until the dough holds together. If the dough is too dry, add a little water (just a few drops at a time). 4. Knead for 2 or 3 minutes (or 1 with a dough hook) until the dough becomes smooth and does not stick to your hands. 5. Place the dough into an oiled bowl, cover, and leave to rise in a warm place until doubled in bulk (about an hour). 6. Knock the air out of the dough, knead for a few moments, and shape into a long roll. Cut the roll into 16 equal pieces. 7. Roughly flatten each piece into a circle and then roll up into a cylinder. Place each roll on a floured baking tray. Brush the tops lightly with beaten egg or cream and set aside for a further 20 minutes. 8. Bake at 230 degrees celsius/450 degrees fahrenheit/Gas 8, lowering the heat after 10 minutes. Cook for a further 10-15 minutes, until nicely browned. 9. Cool on a wire rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
