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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the flour, yeast, and salt together in a large bowl, or follow directions on the yeast packet, using milk/water from the measured amount. | 2. Mix the eggs together with the cream and the remaining milk/water and pour into the center of the flour. | 3. Mix with a wooden spoon or your hands, drawing in the flour from the sides until the dough holds together. If the dough is too dry, add a little water (just a few drops at a time). | 4. Knead for 2 or 3 minutes (or 1 with a dough hook) until the dough becomes smooth and does not stick to your hands. | 5. Place the dough into an oiled bowl, cover, and leave to rise in a warm place until doubled in bulk (about an hour). | 6. Knock the air out of the dough, knead for a few moments, and shape into a long roll. Cut the roll into 16 equal pieces. | 7. Roughly flatten each piece into a circle and then roll up into a cylinder. Place each roll on a floured baking tray. Brush the tops lightly with beaten egg or cream and set aside for a further 20 minutes. | 8. Bake at 230 degrees celsius/450 degrees fahrenheit/Gas 8, lowering the heat after 10 minutes. Cook for a further 10-15 minutes, until nicely browned. | 9. Cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain white flour	6	cups		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
cream	4	tablespoons		198.0	3.99	2.178	20.808000000000003
milk	1 1/4	1/4		186.05	14.579	9.6075	9.9735
yeast	1	tablespoon	dried	33.3	3.6756	4.2984	0.162
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.