St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Bread Rolls 

1.5 lbs strong (if available) plain flour.
1 oz    fresh yeast (or equivalent dried which mixes in more easily)
good pinch of salt.

Mix together well (sifting the flour if you like) then add (preferably) warm
water and start kneading it.  You work the water in by taking a handful of
the forming dough and squeezing down. adding more as requires until you have
a gooey lump which feels sticky, holds together and comes away from the
sides of the bowl cleanly.

Now imagine the dough is your worst enemy or the person who annoys you
most - and this is not an occasion to treat them with tender love! :-)  Take
five minutes grabbing a handful of dough from the edge pulling it up and
pushing it into the centre of the lump, continuing to do this all round the
lump.  (You can do this on a board rather than in the bowl but then you put
it back in a large bowl.)  Cover the bowl and leave in a warm place until
it's doubled in size.  If you have a hot-water cylinder in a cupboard that's
ideal or by the heating furnace/fire.

This will probably take about an hour then give it another quick knead
before breaking off lumps which you put on a well-floured baking-tray (or
put baking parchment on the tray.)  Don't put them too close together as
they will double in size again in cooking.  Cook in a hot oven (450 F from
memory) for about 15 minutes or until when taken off the tray and tapped on
the bottom they sound hollow.

Place on a cooling tray (or anything that will allow the air to get at the
rolls from all round) until you can handle them easily.  Break open, smother
with butter and jam and enjoy with a nice cup of tea.  

Roger

From: "Roger Stokes" 
Subject: Re: Skidoos away!
Date: Thu, 17 Feb 2000