Moist bread rolls with a crisp crust, York Rolls are delicious served with soups, salads or any light dish, spread with lots of butter. These rolls are also ideal for freezing and are excellent served either warm or cold.
2 oz. plus
2 teaspoons butter, melted J oz. fresh yeast
½ teaspoon sugar
1 pint plus
3 tablespoons lukewarm milk
2 lb. strong white flour
1½ teaspoons salt
2 egg yolks, lightly beaten
Using the 2 teaspoons of butter, grease two large baking sheets and set aside.
Crumble the yeast into a small bowl and mash in the sugar with a fork. Add the 3 tablespoons of milk and cream the milk and yeast together to form a smooth paste. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.
Sift the flour and salt into a warmed, large mixing bowl. Make a well in the centre and pour in the yeast mixture, the remaining butter and milk and the egg yolks. Using your fingers or a spatula, gradually draw the flour mixture into the liquid. Continue mixing until all the flour is incorporated and the dough comes away from the sides of the bowl.
Turn the dough out on to a lightly floured board or marble slab and knead it for 10 minutes, rcflouring the surface if the dough becomes sticky. The dough should be elastic and smooth.
Rinse, thoroughly dry and lightly grease the mixing bowl. Shape the dough into a ball and return it to the bowl. Cover the bowl with a clean, damp cloth and set it aside in a warm, draught-free place for 1 to 12 hours or until the dough has risen and almost doubled in bulk.
Turn the risen dough out of the bowl on to a floured surface and knead it for 5 minutes. Break off small pieces of the dough and shape them into balls. Place the balls, well spaced apart, on the prepared baking sheets. Place the baking sheets in a warm, draught-free place for 30 to 45 minutes or until the dough balls have almost doubled in bulk.
Preheat the oven to hot 425 ‘F (Gas Mark 7, 220 °C).
Place the baking sheets in the centre of the oven (you may have to bake the rolls in two batches) and bake for 20 to 25 minutes.
Remove the rolls from the oven, tip them off the baking sheets and rap the undersides with your knuckles. If the rolls sound hollow, like a drum, they are cooked. If the rolls do not sound hollow, reduce the oven temperature to fairly hot
375°F (Gas MARK 5,
190°C), return the rolls, upside down, to the oven and bake for a further
5 minutes or until they are cooked.
Cool the rolls on a wire rack before serving.