We used 500g plain flour, 2 sachets of instant yeast to speed up the process, 5 ml salt, 15 ml butter and a little more than 50 ml lukewarm water to get a soft and sticky dough. While the beautiful cream-coloured Kitchen Aid did the kneading the two of us buttered the mini cake tin. Then came the fun of dividing the dough into even pieces and placing the six that would get grated Cheddar on, first. Then the more intricate part: flattening the other six portions and rolling them up with a slither of ham and a piece of spring onion. We quickly filled two hot water bottles to go underneath the cake tin, speeding up the proving time. Then into the oven at 200 C. We forgot to brush the tops with a little milk, but the end result after about 20 minutes was not too bad. Lovely with some cold meats (especially some liver pate) and of course the last little slice with cream cheese and raspberry jam!
The sous chef’s white rolls
What fun to bake bread rolls for lunch – by the ouma (granny) and 6-year-old granddaughter!