Sunday, November 23
BAKE IT: Cornish Splits
Cornish splits are traditional and very classic English rolls. Served warm with honey or honey butter, Cornish splits have the flavor of time gone by. These hearty rolls are a great addition to holiday table and make great side dishes for roasted meats.
Full time 1 3/4 hours (include cooling and proofing time)
Makes 9 splits (easily multiples or divides)
3 cups all-purpose flour
1 1/4 cup milk, slightly warmed (around 110')
2 tbsp butter, melted and cooled
1 tbsp sugar
1 tsp active dry yeast (most packets are 2 1/4 tsp)
1/4 tsp salt
In a mixing bowl pour milk and sprinkle yeast across surface. Let sit 5 minutes to get yeast foaming and activated.
Add in sugar.
In a large mixing combine flour and salt.
Add in butter.
Add in yeast mixture.
Turn out onto a lightly floured surface and knead for 5 minutes or until a nice smooth even dough is formed.
Oil a large mixing bowl and place dough in bowl.
Cover with clean tea towel and let proof for 45 minutes.
Once proofed turn dough out onto a lightly newly floured surface.
Butter and grease a 9" square baking pan, set aside.
Shape dough into 9 balls, roughly 3" in size, and place in prepared baking pan.
Allow pan to rest 15 minutes to proof a second time.
Once proofed, heat oven to 425'.
Bake pans for 15-20 minutes or until golden brown in color and rolls have puffed up.
Allow to cool in pan 5 minutes before turning out onto a wire rack.
Serve slightly warmed. For best flavor split open the top and drizzle melted butter or honey on them.