Morning Rolls

Directions

1. 1
   Crumble the yeast into the water for the overnight dough soften for 1 to 2 minutes then stir until dissolved.
2. 2
   Mix the flour and salt in a large bowl and add the yeast liquid.
3. 3
   Stir just until the ingredients are combined then cover the bowl and leave it by the side of the aga overnight.
4. 4
   In the morning add the remaining ingredients crumbling the yeast in the water as before and adding the flour gradually until you have a workable dough.
5. 5
   Knead thoroughly on a lightly floured surface until the dough is smooth and pliable.
6. 6
   Divide the dough immediately into 18 pieces.
7. 7
   Shape into smooth round rolls and place them on floured baking sheets then cover with clean damp cloths and leave to rise for about 30 minutes by the aga.
8. 8
   The rolls should be quite close together so that they will grow into each other and break apart when cooked I usually fit 15 on to a swiss roll tin.
9. 9
   Bake the rolls for 20 minutes with the cold shelf in position.