Candlebridge Rolls

Delicious light feel rolls. Cooked in olive oil, topped with sesame seeds and when they are still warm to touch, smother them in butter and jams & enjoy them with a nice cup of tea

1. 1

   Preheat oven to 180degrees C

2. 2

   Using a clean pastry brush, paint your baking trays with olive oil & sprinkle over some polenta

3. 3

   Weigh your dry ingredients first & then add the suet and butter

4. 4

   Rub in the suet and butter to the dry ingredients until it's nice and crumbly

5. 5

   Add the water to the beaten egg & mix with crumbly mixture. If it's too dry, you can add a little milk

6. 6

   Aim to make a dough ball & that all the bowl sides are clean!

7. 7

   Take a piece of dough, roll it to the size of a small bread roll. Makes 10-12 pieces

8. 8

   Brush each roll with olive oil, top it with sesame seeds

9. 9

   Place in middle shelf of oven for 12-14 minutes until golden brown

10. 10

    Remove from oven, cool on a wire tray

11. 11

    Slice each roll and spread with butter & your favourite jams.
    
    *This is an original recipe by L.Shannon, The Candlebridge Bakery, Ireland, 2008 Recipe*