Ingredients

1 cup warm water (blood heat – approximately 37°C)
2 teaspoons sugar
2 teaspoon dried yeast
2 cups white flour
1 teaspoon salt
½ cup extra flour

Method

1. Measure the warm water into a small bowl.
2. Add the sugar and stir to dissolve.
3. Sprinkle the yeast over the surface of the water.  Leave in a warm place for 10 minutes until the mixture is frothy.
4. Sift the flour and salt into a warm bowl. Stir the frothy yeast mixture well then pour into the flour. Beat well with a wooden spoon.
5. Cover the bowl with a wet teatowel or plastic film and leave in a warm place for 10 minutes.
6. Stir the mixture till you have a soft dough (not sticky, not dry and crumbly).  If sticky, add more flour a tablespoon at a time.  If too dry, add up to 1 tablespoon milk, a little at a time.
7. Tip on to a floured board and knead for 5 minutes.
8. The kneading process is a fold, push and turn movement.  Fold the far side of the dough towards you with your left hand, then press down with the heel of your right hand and push the dough away from you.  Give the dough a quarter turn and repeat until the dough is no longer sticky.
9. To test if the dough is kneaded enough, dent the dough with a finger.  When ready, the dent will fill in so you can just see where the dent was.
10. To make the rolls, break off 12 evenly sized pieces of dough and roll into balls.
11. Place the balls on a warm greased oven tray or warm greased muffin pans. Brush with milk to glaze.
12. Cover with a wet tea towel or plastic film and leave to rise in a warm place for about 10 minutes or until about doubled in size.
13. Bake in a hot oven at 220°C for 10-15 minutes.

Makes 12 rolls

Notes:

The key to making these rolls quickly (1- 1 ½ hours including rising time) is the warmth incorporated during the process. This speeds up the work the yeast does in the bread rising process

To warm the bowl, pour in hot water, tip the water out and dry the bowl thoroughly.

A warm place is a sunny window sill or kitchen bench, the oven at 50°C or the hot water cupboard

Blood heat – this is your body temperature (37°C ) and the water should not feel much hotter or colder than your skin.  Test on the inside of your wrist as you do when testing the temperature of milk for a baby’s bottle.

The kneading process incorporates air into the dough and helps to make a light easy-to-eat roll.

Ingredients

1 cup flour
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 egg
1 450 can creamed corn
2 tablespoon cooking oil

Method

1. Sift flour, baking powder, and salt into a bowl
2. Add the egg and milk and mix to combine
3. Stir in the corn and leave the batter for 15 -30 minutes (if you have time). This allows the mixture to take in some air before cooking so the cooked fritters will be light and easy to eat
4. Heat the oil in a frying pan and when hot, drop tablespoonfuls of mixture on to the pan.
5. Cook until golden brown then turn and cook the flip side.Drain on paper towels and serve hot with plain yoghurt, or tomato salsa or your favourite chutney or relish.

Corn fritters are also a favourite brunch dish.

 Ingredients

 3 eggs
1 tablespoon milk
salt and pepper to suit your taste
1 teaspoon butter or cooking oil
chopped parsley
toast

Method

1. Lightly beat the eggs with a whisk or a fork to mix the yolk and white together
2. Add milk and then salt and pepper
3. Melt the butter or pour the oil into a small frying pan and heat on the stovetop
4. Pour in the egg mixture and cook over a low heat. 
5. When almost set, use a wooden spoon to gently break the egg mixture up so it cooks evenly
6. Serve hot piled on top of toast and garnish with parsley

Serves 2