NOTE: Prep time does not include one hour rising time
Bold italic = suggestions/hints/tips/ideas
8 servings
45 min prep time
Ingredients
- 2 (7g) envelopes yeast
- 2 TSP sugar
- 2/3 c warm water
- 2/3 c warm milk (I suggest using full fat)
- 3 1/3 c plain flour (please, FOR THE LOVE OF GOD, DO NOT USE SELF RISING FLOUR)
- 1 TSP salt
- 60g lard (about 4 TBSP butter)
METHOD
Combine yeast, sugar, water and milk in bowl. Cover and leave in a warm place until frothy, about 10 minutes.
Sift flour and salt in a large bowl. If you do not have a sifter, you can use a fine grade sieve and push the flour through with the back of a wooden spoon. Rub in lard/butter.
Stir the yeast mixture in and mix to a soft dough. Cover with a clean cloth (I prefer to use plastic/cling wrap) and leave in a warm place for 1 hour or until doubled in size.
Turn dough onto lightly floured surface and knead for 5 minutes or until smooth.
Divide dough into 8 pieces and knead each piece into balls.
Place 5cm apart on greased oven trays. Dust lightly with sifted flour and cover with tea towel. Let rise for 10 to 15 minutes.
Make an indent in the middle of the rolls with your finger.
Bake in preheated oven at 450F (220C) for 15 minutes or until lightly browned.
Serve hot.
