September 06, 2018


Plain flour - 700 gms
Fresh yeast - 1 tbsp
Warm water - 450 ml


  • Cream the yeast and add to the water, knead into the flour until smooth and elastic; this takes about 5 minutes.
  • Put into a clean bowl and leave, uncovered, in a warm place for about 1 1/2 hours or until the dough has doubles its original size.
  • Turn on to a floured surface and knead lightly.
  • Divide into 2 pieces and roll out each to an oblong about 15" long by 4 " wide.
  • Sprinkle with salt and oil. Roll each piece up from the long side to make two sausage shapes.
  • Cut each into short lengths and leave in a warm place for about 10 minutes.
  • Steam the rolls in a steaming tier for 20 minutes.
Note: These rolls can successfully be stored in a cold place and reheated without loss of flavour or texture.

No comments:, pub-6783067284749878, DIRECT, f08c47fec0942fa0