Ingredients
2 cups self-raising flour
1/2 teaspoon sea salt
50g butter, chilled, chopped
1/2 teaspoon dried lemon myrtle (see note)
3/4 cup milk
Extra milk, for brushing
Extra plain flour, for dusting
Softened butter, to serve
Select all ingredients
Add to my Shopping List
Shop Ingredients Now
Method
Step 1
Preheat oven to 200C/180C fan-forced.
Step 2
Lightly grease a baking tray. Sift flour and salt into a large bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine crumbs. Stir in lemon myrtle. Season with pepper. Make a well in centre of flour mixture. Add milk. Stir to form a soft, sticky dough.
Step 3
Turn dough out onto a lightly floured surface. Knead lightly for 1 minute or until just smooth. Shape dough into 6 balls.
Step 4
Place on prepared tray. Cut shallow slits across the top of each ball. Brush with a little extra milk. Dust with a little extra flour.
Step 5
Bake for 15 minutes or until rolls sound hollow when tapped on top. Serve warm or at room temperature with butter.
0 comments:
Post a Comment