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Recipes : Class 44 - 4 Bridge Rolls

Ingredients

• 200g plain flour
• 112g yeast
• 4 table spoons tepid milk
• 1 egg beaten
• 50g margarine (melted)
• pinch of salt .

Method

1. Cream yeast with milk add to the flour with the egg, add margarine.
2. Mix to a dough Knead until smooth.
3. Leave to prove, until double in size.
4. Knead salt into risen dough. Make 10 narrow rolls about 7.5cms long.
5. Place on greased baking sheet leave a further 10mins until swollen.
6. Brush with egg yolk.
7. Bake in oven 230ºC Gas mark 8 approx 15 min