Cornish Split Rolls

Cornish Split Rolls


135 people made this

Split these rolls open and serve warm with butter, cream and good strawberry jam for a real Cornish treat.

Linda Jackman

Serves: 9 

  • 1 teaspoon dried active baking yeast
  • 300ml lukewarm milk
  • 1 tablespoon caster sugar
  • 375g plain flour
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted and cooled

Preparation:1hour20min  ›  Cook:20min  ›  Ready in:1hour40min 

  1. In a small bowl, dissolve the yeast in the milk and add the sugar. Set aside for 5 minutes, or until foamy.
  2. In a large bowl, sift the flour and salt together and add the butter. Add the yeast mixture to the flour mixture, and turn out on to a floured bench. Knead until the dough is smooth and elastic, then return dough to a clean, greased bowl. Cover with a clean tea towel and let rise in a warm, draught-free place for 45 minutes.
  3. Preheat oven to 220 degrees C.
  4. Turn dough out on to the freshly floured bench and shape into 9 balls. Place balls into a greased and floured 23cm square cake tin, cover with the clean tea towel and set them aside for another 15 minutes to rise again.
  5. Bake for 15-20 minutes, or until browned and puffed. Split open and serve warm.

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Reviews (7)


Altered ingredient amounts. The texture of these rolls is perfect. They are dense and soft...wonderful. I made them twice, using 3/4 teaspoon of salt the second time to bring out the flavour. Next time I'll use a whole teaspoon. Then I think the taste will equal the fabulous texture. This is definitely going to be my "standard roll" recipe now. - 14 Jul 2008


Excellent recipe, thank you for sharing it. They turned out much better than my scones ever have. My husband says they won't keep for very long (we will devour them asap) - 19 Sep 2012


I made these for afternoon tea at work, the boss asked me for the recipe. They turned out perfect. Thank you - 04 Nov 2009

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