CORNISH SPLITS
Delicious! This recipe originated in Cornwall, England.
Provided by Linda Jackman
Categories Yeast Bread
Yield 9
Number Of Ingredients 6
Steps:
- In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
- Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
- Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
- Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
Nutrition Facts : Calories 197.9 calories, Carbohydrate 34.9 g, Cholesterol 9.5 mg, Fat 3.7 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 2.1 g, Sodium 97.7 mg, Sugar 3 g
CORNISH SPLITS
(Soft White Rolls)
Yield Makes about 22 splits
Number Of Ingredients 10
Steps:
- In a small saucepan heat water with milk just until lukewarm and remove pan from heat. Stir in sugar and yeast and let stand until foamy, about 5 minutes.
- While yeast is proofing, in a bowl whisk together flour and salt and with a pastry blender or fingertips blend in lard until mixture resembles coarse meal. Add milk mixture to flour mixture and stir until a dough forms. On a lightly floured surface knead dough gently just until smooth, about 1 minute.
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, bowl covered with plastic wrap, in a warm place until doubled in bulk, about 45 minutes.
- Grease 2 baking sheets.
- Punch down dough and divide into 1-ounce balls (about 1 1/2 inches in diameter). Transfer balls to baking sheets and let rise, covered loosely with plastic wrap, in a warm place until doubled in bulk, about 30 minutes.
- Preheat oven to 375°F.
- Bake splits in upper and lower thirds of oven, switching position of sheets halfway through baking, 20 minutes, or until golden, and transfer to racks to cool.
- Serve splits hot or at room temperature, cut open, with jam and clotted cream.
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