5 of 15

Write now Article Tools

KENTISH HUFFKINS

A traditional bread roll from Kent in the UK with a soft crust. Ideal for picnics and lunchboxes.

1lb strong white bread flour
1 tsp salt
2 tsp sugar
7g sachet fast-action yeast
2oz butter or lard, cut into small pieces
8 fl oz warm milk mixed half and half with warm water

Mix the dry ingredients together and rub in the butter or lard. Make a well in the centre of the flour and pour in the warm milk and water and mix to a dough with your hands. The dough should leave the sides of the bowl almost clean. If the dough is too wet, add a little flour -if it is too dry, add a little warm water. Knead for at least 10 minutes, or until the dough is smooth and elastic. Divide the dough into twelve pieces, and shape each one into a flat oval. Place the Huffkins on the greased baking trays. Make a dent in the centre of each one with your thumb. Cover with cling film and leave to prove in a warm place for 45 minutes, or until they have doubled in size. Meanwhile, preheat the oven to Gas Mark 8/450F/230C. Remove the cling film and bake for 15-20 minutes until well-risen and golden brown. Leave to cool, covered with a clean tea towel to keep the crust soft.

Learn more about this author, Susan Hibberd.
Click here to send this author comments or questions.

Add your voice

Know something about Recipes: Bread rolls?
We want to hear your view. Write now!