Brentford Rolls

These huge rolls are delicious with butter and jam or with a steaming bowl of homemade soup. This is a very old English recipe, with amounts scaled back and adapted to modern methods. Surpisingly light and flaky--share one of these babies with a friend (or make in a smaller size, if you must).

• 2-1/2 teaspoons active dry yeast

• 1-1/4 cups lukewarm milk
• 2 tablespoons sugar
• 1 egg, beaten
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup soft butter, cut into pieces
• cornmeal for dusting, optional

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Mix the yeast with 1/4 cup of the lukewarm milk and 1/2 teaspoon of the sugar; set aside.

Sift together the flour, salt and remaining sugar. Rub in the butter using your fingers or a pastry blender. Next, add the beaten egg, yeast mixture, and remaining cup of milk. Mix together, then knead well for about 10 minutes or until dough is smooth and elastic (by hand or with dough hook in mixer on low speed).

Form dough into a ball place in an oiled bowl (turn dough once so oily side is on top). Cover with a tea towel and put in a warm place until dough has doubled in size (about an hour).

Divide dough into six pieces and form into rounded rolls. Place on greased baking sheet dusted with cornmeal. Cover and return to a warm place for 30 minutes or until rolls have doubled in size. Bake in preheated oven at 400 degrees for 20-30 minutes, until rolls are golden brown.