Pleated Rolls Recipe

15 ml

475 ml

115 g

50 g

10 ml

2

985 g

50 g

Active dried yeast

Lukewarm milk

Margarine

Sugar

Salt

Eggs

Strong flour

Butter

• Combine the yeast and 120 ml milk in a large bowl. Stir and leave for 15 minutes to dissolve. Scaled 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  at at 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 rectangle, about 5mm thick. Cut each of the rectangles into four long strips, then cut each strip into three 10 x 5cm rectangles.
• Brush each rectangle with melted butter, then fold the rectangles in half, so that the top extends about 1cm 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 180^oC/350^oF/Gas 4. Bake until golden, 18-20 minutes. Cook slightly before serving.