Irish Breakfast Rolls

A roll with a slightly soft crust and wonderful creamy crumb. It generally keeps for 2 or 3 days. It can be reheated and it also toasts very well. Eat it for breakfast or as part of your supper. This is a recipe created by Nuala Cullen from her book Irish Soups and Breads. It takes a long time to make, but it is most certainly worth it.

• Ready In: 2 hrs 25 mins
• Serves: 16
• Yields: 16 rolls

Ingredients

• 6  cups plain white flour
• 3  large eggs (or egg substitute equivalent)
• 4  tablespoons  cream
• 1 1⁄4 cups  warm milk or 1 1⁄4 cups water
• 1  tablespoon  instant dried yeast (or one packet)
• 2  teaspoons salt

Directions

1. Mix the flour, yeast, and salt together in a large bowl, or follow directions on the yeast packet, using milk/water from the measured amount.
2. Mix the eggs together with the cream and the remaining milk/water and pour into the center of the flour.
3. Mix with a wooden spoon or your hands, drawing in the flour from the sides until the dough holds together. If the dough is too dry, add a little water (just a few drops at a time).
4. Knead for 2 or 3 minutes (or 1 with a dough hook) until the dough becomes smooth and does not stick to your hands.
5. Place the dough into an oiled bowl, cover, and leave to rise in a warm place until doubled in bulk (about an hour).
6. Knock the air out of the dough, knead for a few moments, and shape into a long roll. Cut the roll into 16 equal pieces.
7. Roughly flatten each piece into a circle and then roll up into a cylinder. Place each roll on a floured baking tray. Brush the tops lightly with beaten egg or cream and set aside for a further 20 minutes.
8. Bake at 230 degrees celsius/450 degrees fahrenheit/Gas 8, lowering the heat after 10 minutes. Cook for a further 10-15 minutes, until nicely browned.
9. Cool on a wire rack.