Morning Rolls

Photo: flickr user * K A Z Z I E *

Ingredients

25 grams yeast

450 ml water

450 grams strong while flour

15 grams salt

25 grams yeast

175 ml warm water

450 grams strong white flour (approximately)

50 grams butter cut into small pieces

7 tablespoons caster sugar

Preparation

Aga equipment:wire shell on third set of runners in roasting ovenwith cold shelf on top set of runners

Crumble the yeast into the water for the overnight dough soften for 1 to 2 minutes then stir until dissolved.

Mix the flour and salt in a large bowl and add the yeast liquid.

Stir just until the ingredients are combined then cover the bowl and leave it by the side of the aga overnight.

In the morning add the remaining ingredients crumbling the yeast in the water as before and adding the flour gradually until you have a workable dough.

Knead thoroughly on a lightly floured surface until the dough is smooth and pliable.

Divide the dough immediately into 18 pieces.

Shape into smooth round rolls and place them on floured baking sheets then cover with clean damp cloths and leave to rise for about 30 minutes by the aga.

The rolls should be quite close together so that they will grow into each other and break apart when cooked I usually fit 15 on to a swiss roll tin.

Bake the rolls for 20 minutes with the cold shelf in position.

They should be golden brown but still soft and not too crusty.

Cool on a wire rack for at least 10 minutes before serving.

What better way to impress your overnight guests than by offering fresh bread from your aga for breakfast? For an 8am breakfast you trill need to be up about 6am but you can go back to bed after kneading and shaping the rolls. It really is worth it!

Makes 18 rolls