Irish Breakfast Rolls

Directions

1. 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. 2
   Mix the eggs together with the cream and the remaining milk/water and pour into the center of the flour.
3. 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. 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. 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. 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. 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. 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. 9
   Cool on a wire rack.