Easter Rolls RecipeOrigin: Britain Period: Traditional |
Ingredients
2 packets dry yeast dissolved in 120ml warm water 
Easter Rolls Preparation:Method:Cream together the margarine and sugar then add the yeast mixture, eggs, salt and hot water. Add enough flour so that the mix becomes gloopy. Cover with towel and set aside for 2 hours. Punch once in middle to knock back then cover with clingfilm and refrigerate overnight. The following day shape the dough into rolls. Place in greased muffin pans, cover and allow to rise for 30 minutes. Place in an oven pre-heated to 190°C and bake for 15-20 minutes until well risen and golden brown. Find more Easter Recipes Here |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Easter Rolls to your online bookmark site: 
|
|
More British recipes... More European recipes... More recipes for breads, cakes and pastries... More recipes for Cakes... More recipes for Bread... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with yeast and flour as primary ingredients: Snickerdoodles Jamaican Cocoa Bread Ceregi Tamarillo and Apple Roll Sattoo Magrood Arrowroot Biscuits Coriander Bread Pâte Sucrée II Tarhana Dough Wespennester Chocolate Cake Mix Raspberry Batter Madeira Fingers Brod Knodel Frucht Kuchen Stuffed Breadfruit Ganza Pastai Cennin Paska Slovak Zwiebelkuchen Staffordshire Oatcakes Sticky Buns Blaubeere Kuchen Amaretto Peach Cheesecake Guelder Rose Berry Wine Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
