Combine the yeast
and 120ml/4fl oz/1/2 cup milk in a large bowl. Stir
and leave for 15 minutes to dissolve. Scald the
remaining milk, leave to cool for 5 minutes, then
beat in the margarine, sugar, salt and eggs. Leave
until lukewarm.
Pour the milk
mixture into the yeast mixture. Stir in half the
flour with a wooden spoon. Add the remaining flour,
190g/50oz/1 1/4cups at a time, to obtain a rough
dough.
Transfer the
dough to a floured surface, knead until elastic.
Place in a clean bowl, cover with a plastic bag and
leave to rise in a warm place until doubled in
volume.
In a saucepan,
melt the butter and set aside. Lightly grease two
baking sheets. Punch down the dough and divide into
four equal pieces. Roll each piece into a 30 x
20cm/12 x 8inrectangle, about 5mm/1/4in
thick. Cut each of the rectangles into four long
strips, then cut each strip into three 10 x 5cm/ 4 x
2in rectangles. Brush each rectangle with melted
butter, then fold the rectangles in half, so that
the top extends about 1cm/1/2in over the bottom.
Place the rectangles slightly overlapping on the
baking sheet, with the longer sides facing up.
Cover and chill
for 30 minutes. Preheat the oven to 180C/350F/Gas
4. Bake until golden, 18-20 minutes. Cool slightly
before serving.
Breads Recipes -
Pleated Rolls Recipe
