Irish Breakfast Rolls - cooking recipe

Ingredients

6 cups plain white flour
3 large eggs (or egg substitute equivalent)
4 tablespoons cream
1 1/4 cups warm milk or 1 1/4 cups water
1 tablespoon instant dried yeast (or one packet)
2 teaspoons salt

Preparation

Mix the flour, yeast, and salt together in a large bowl, or follow directions on the yeast packet, using milk/water from the measured amount.
Mix the eggs together with the cream and the remaining milk/water and pour into the center of the flour.
Mix with a wooden spoon or your hands, drawing in the flour from the sides until the dough holds together. If the dough is too dry, add a little water (just a few drops at a time).
Knead for 2 or 3 minutes (or 1 with a dough hook) until the dough becomes smooth and does not stick to your hands.
Place the dough into an oiled bowl, cover, and leave to rise in a warm place until doubled in bulk (about an hour).
Knock the air out of the dough, knead for a few moments, and shape into a long roll. Cut the roll into 16 equal pieces.
Roughly flatten each piece into a circle and then roll up into a cylinder. Place each roll on a floured baking tray. Brush the tops lightly with beaten egg or cream and set aside for a further 20 minutes.
Bake at 230 degrees celsius/450 degrees fahrenheit/Gas 8, lowering the heat after 10 minutes. Cook for a further 10-15 minutes, until nicely browned.
Cool on a wire rack.