This recipe does not require double rising, so for quick rolls try them.

 

1 cup buttermilk (or half milk and half yoghurt)

1/3 tsp bicarb

3 tblsp butter (soft)

1 tsp salt

10 g yeast

21/2 cups flour

 

Mix buttermilk, bicarb, sugar and salt together. 

Add crumbled yeast and dissolve into above.  Now add soft butter.  Sift flour into liquids and form into dough.  This dough is very soft and is slightly difficult to handle.  If dough is too soft and difficult to handle, a little extra flour may be added.  Knead well and mould into desired shapes.  When rolls are double in size bake in a 400 ^oF (200 ^oC) over for 15 to 20 minutes.

4 cups flour

90g butter

¼  cup oil

1 ½ cup warm milk

½ cake compressed yeast (10g)

2 tblsp sugar

1 ½ tsp salt

 

Crumble yeast and blend into paste with a little bit of warm water.  To this add the sugar and salt and finally the rest of the liquids.  Sift flour into large bowl and make dough with the liquid yeast mixture.  Knead and allow rising double in bulk.  Break down dough and take golf ball sized lumps and stretch this in palm of hand and put a tablespoon of the mutton in the middle.  Close over, taking care to wrap mutton well and place on baking sheet with the enclosed side at bottom.  Allow to rise again.  Brush top with beaten egg, sprinkle with poppy seeds and bake in 200 ^oC oven for 5 minutes; reduce heat to 175 ^oC and bake for another 20 minutes.

The Filling:

1 kg mutton (or chicken or steak)

3 cups white flour

1 tsp salt

¾ cup scalded milk

½ cup hot water

1 tsp dried yeast

1 tblsp sugar

2 tblp butter