I made these today, and while something went wrong and the dough didn't rise very much they still came out quite tasty! I think it was something to do with the yeast- I tried converting from fresh yeast, which I don't have, to rapid yeast, which I do have. That may have been the problem. Or something..
I doubled the recipe to make 32
Recipe taken from "Bread" by Christine Ingram and Jennie Shapter.
225g / 8oz / 2 cups white bread flour
1/2 tsp salt
50g / 2oz / 1/4 cup caster sugar <-- I didn't have that, so I had to use regular white sugar
15g fresh yeast <-- I don't have fresh, so I used 5 grams of instant yeast
75ml / 5 tbsp lukewarm milk
30ml / 2 tbsp sunflower oil <-- I used canola oil
50g / 2oz / 1/4 butter, melted
Icing sugar for dusting
* Sift the flour, salt and caster sugar together, make a well in the centre.
* Cream the yeast with the milk, pour into the centre of the flour mixture then sprinkle a little of the flour over the top of the liquid. Leave in a warm place for about 15 minutes or until frothy.
* Beat the egg and sunflower oil together, add to the flour mixture and mix to a smooth dough.
* Turn out on to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with cling film and leave in a warm place for an hour or until doubled in bulk.
* Turn out the dough and knock it back. Divide the dough into 16 equal pieces, and shape them into thin ropes around 38cm/15in long. Pour the melted butter onto a plate and dip the ropes into the butter to coat.
* On the baking sheets, curl each rope into a loose spiral, spacing them well apart. Tuck the ends under to seal. Cover with lightly oiled cling film and leave to rise in a warm place for around 45 minutes until doubled in size.
* Preheat the oven to 190 degrees C / 170 degrees C fan assisted. Brush the rolls with water and dust with icing sugar. Bake for 10 minutes or until light golden brown. Cool on a wire rack. Dust again with icing sugar and serve warm.