Pomeroy Rolls

Delightful little yeast rolls in the shape of clover leaves, Pomeroy Rolls have dried apricots, marinated in sweet wine, added to the dough before cooking. Serve warm, zoith plenty of butter and honey or home-made apricot jam.

6 oz. dried apricots, finely chopped

2 fl. oz. lukewarm sweet white wine oz. fresh yeast

2 oz. plus

½ teaspoon sugar

10 fl. oz.

½ cups lukewarm milk

1 lb. flour

1 teaspoon salt

3 oz. plus

2 teaspoons butter, melted

Place the apricots in a small bowl and pour over the wine. Set aside to marinate for 30 minutes. Drain the apricots and reserve the wine.

Meanwhile, crumble the yeast into a small bowl and mash in the ½ teaspoon of sugar with a fork. Add 2 fluid ounces of the milk and cream the milk and yeast together. 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, the remaining sugar and the salt into a warmed, large mixing bowl. Make a well in the centre and pour in the reserved wine, yeast mixture, the remaining milk and 2 ounces of the butter. Using your fingers or a spatula, gradually draw the flour mixture into the liquids. 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, reflouring the surface if the dough becomes sticky. The dough should be elastic and smooth.

Rinse, thoroughly dry and lightly grease the large 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 in a warm, draught-free place for 1 to 2 hours, or until the dough has risen and has almost doubled in bulk.

Using the 2 teaspoons of butter, grease 24 patty tins. Set aside.

Turn the risen dough out of the bowl on to a floured surface. Roll the dough out slightly and sprinkle with the apricots.

Press the apricots into the dough and knead it for 8 minutes. Make 72 very small balls by rolling pieces of the dough between the palms of your hands. Place 3 balls into each patty tin and return the tins to a warm, draught-free place for 45 minutes to 1 hour or until the dough has almost doubled in bulk and risen to the tops of the tins.

Preheat the oven to hot 425 F (Gas Mark 7, 220°C).

Using a pastry brush, brush the dough with the remaining melted butter. Place the tins in the oven and bake for 15 to 20 minutes or until the rolls are golden brown.

Remove the tins from the oven. Turn the rolls out on to a wire rack to cool before serving.

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