Irish Breakfast Rolls

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• 6 cups plain flour
• 3 large eggs (or egg substitute equivalent)
• 4 tablespoons cream
• 1 1/4 cups warm milk or 1 1/4 cups water
• 1 tablespoon instant dried yeast (or one packet)
• 2 teaspoons salt

Recipe

• 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.