This really easy recipe is so amazing, I make it every week. Husband and daughter eat it all. Lovely just out of the oven with butter, or served with the tomato and basil soup with a kick that I posted!
You can add 50g of flavouring at the mixing stage before the first rise. I have added 50g to 100g of fine desiccated coconut at the first mix, then before the second rise I cut into 10 equal pieces, make into rolls, press out a little, add a few pieces of milk chocolate, seal, then place on baking tray, cover with film, when risen again, brush with beaten egg, sprinkle with caster sugar and some more coconut, bake same as above. Email me firstname.lastname@example.org if any queries. Thanks Debbie
These turned out fab, I actually make them smaller, usually make about 18, as they rise very well. They seem to stay soft for a couple of days, just after they are out of the oven, I brush them with melted butter that has been mixed with a little olive oil- if I'm making them savoury. If I am making them sweet I'll brush with a little melted butter, some caster sugar & lemon juice. Just make it up as I go along really!! Tried to post a pic but hasn't work! - 25 May 2015