English Tea Roll

For the English tea rolls, first crumble the yeast into the lukewarm milk. Mix the flour with the salt in a baking bowl. Pour on the milk-ferm mixture and knead into a soft dough. Let rise under a tea towel in a warm place for an hour.

Brush a muffin tin (tray with indentations) with oil. Scoop out balls of the dough with two tablespoons and place them in the cavities. Place the mold again in a warm place and let the dough rise.

Bake the English tea rolls at 180 degrees for about 20 minutes and serve with tea while still warm.

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