Morning Rolls

• 2 1/16 tablespoons yeast
• 1 7/8 cups water
• 3 5/8 cups flour strong while
• 13/16 tablespoon salt
• 2 1/16 tablespoons yeast
• 3/4 cup warm water
• 3 3/4 cups strong white flour approximately
• 3 1/2 tablespoons butter cut into small pieces
• 7 tablespoons caster sugar

1. Crumble the yeast into the water for the overnight dough soften for 1 to 2 minutes then stir until dissolved.
2. Mix the flour and salt in a large bowl and add the yeast liquid.
3. Stir just until the ingredients are combined then cover the bowl and leave it by the side of the aga overnight.
4. In the morning add the remaining ingredients crumbling the yeast in the water as before and adding the flour gradually until you have a workable dough.
5. Knead thoroughly on a lightly floured surface until the dough is smooth and pliable.
6. Divide the dough immediately into 18 pieces.
7. Shape into smooth round rolls and place them on floured baking sheets then cover with clean damp cloths and leave to rise for about 30 minutes by the aga.
8. The rolls should be quite close together so that they will grow into each other and break apart when cooked I usually fit 15 on to a swiss roll tin.
9. Bake the rolls for 20 minutes with the cold shelf in position.

yeast, water, flour, salt, yeast, water, strong white flour, butter, caster sugar

Taken from www.yummly.com/recipe/Morning-Rolls-1664748 (may not work)