Makes 12
1/2 oz (15g) fresh yeast or 2 level teaspoons dried yeast and 1 level teaspoon castor sugar
1/2 pint (300ml) tepid water
1 lb (450g) strong white flour
2 level teaspoons salt
1/2 oz (15g) white cooking fat or lard
starch glaze
poppy seeds or sesame seeds, for sprinkling
Dissolve the fresh yeast in half the water. If using dried yeast, havc the water hand-hot, stir in the sugar and sprinkle in the yeast. Set dried yeast mixture in a warm place for 10-15 minutes until frothy. Sift the flour and salt into a large mixing bowl. Add the fat in pieces and rub in with the fingertips.
Add the yeast together with the remaining tepid water to the dry flour mixture and mix to a rough dough. Turn on to an unfloured work surface and knead for 10 minutes until smooth and not sticky. Shape into a ball, return to the mixing bowl and set inside a roomy polythene bag. Leave at room temperature for about 11/2 hours, or until dough has doubled in size.
Turn the risen dough out on to an unfloured work surface and knock back. Divide dough into 12 pieces. Using the palm of the hand, roll each piece into a ball. Press down hard at first and then ease up. Place rolls on a greased baking sheet about 1 inch (2.5cm) apart. Loosely cover with cling film and set in a warm place for 30 minutes or until risen and puffy.
About 15 minutes before baking, heat the oven to 450°F (230°C) or Gas no. 8. Brush tops of risen rolls with starch glaze and sprinkle with poppy seeds or sesame seeds. Place above centre in preheated oven and bake for 20 minutes. Transfer rolls to a wire rack and leave until completely cool.
Variations Brown and serve rolls: These rolls are very convenient if you have a freezer. They are baked at a lower oven temperature long enough for them to bake through but not brown. The second baking browns them and takes only a few minutes. Leave rolls unglazed and dust with flour. Bake in an oven heated to 300°F (150°C) or Gas no. 2 for 20 minutes. Allow to cool on a wire rack. Chill overnight (or freeze packed in polythene bags). Place rolls on ungreased baking sheets. Bake in an oven heated to 425°F (220°C) or Gas no. 7 for 10 minutes until heated through and browned. Bake frozen rolls for 20 minutes.
Pitta bread: Turn risen dough out and knock back. Divide dough in 12 equal portions and round up each one to a smooth ball. Dust with flour and leave to rest for 10 minutes. Heat the oven to 450°F (230°C) or Gas no. 8 and put 2-3 ungreased baking sheets in the heating oven. On a well floured work surface, roll each portion of dough to an oval 5-6 inches (12.5-15cm) long. Dust with flour and place on hot sheets. Immediately put them in preheated oven and bake for 8-10 minutes when they will puff up. Split each pitta bread open as soon as you remove them from the oven, then leave them covered with a cloth so crust stays soft. Serve pitta bread warm (or reheated) as pockets for kebabs, slivers of cheese, grilled bacon, egg mayonnaise or your own delicious salad mixtures great for picnics and snack meals.