This is a super quick recipe for a bread roll when you haven’t got time to bake a loaf with yeast. This took me less than 30 minutes to create from mixing to the moment I took them out of the oven! These are slightly denser than your typical bread roll (and would have been even more so with National Flour) but absolutely delicious nevertheless! Perfect to dip in gravy!
Cobs
These are an excellent substitute for bread. They are made in minutes and must be eaten fresh! (Victory Cookbook – Marguerite Patten)
Ingredients
- 8 oz (225g) of self-raising flour or plain flour sifted with 2 teaspoons of baking powder
- 1 oz (25g) margarine
- 1/4 pint (150 ml) of milk
- pinch of salt
Method
- Pre-heat the oven to 230C (450F) Gas Mark 8 – I made my rolls a little larger and cooked them at 180C for longer
- Lightly grease a baking tray
- Sift the flour/baking powder/salt into a bowl
- Rub in the margarine
- Add enough milk to make a soft binding consistency (the mixture mustn’t be too stiff but more on the side of sticky)
- Divide the dough into 10 portions and roll into balls with floured hands
- Place on the baking tray and cook for 10 minutes or so (longer if you bake them at a lower temperature) until they feel firm and are golden brown in colour
- Eat the cobs when freshly baked.
Hope you enjoy these, C xxxx
Look delicious, is the temperature for a conventional oven or a fan oven? x
Hi Paris, I got this recipe from Marguerite Pattens book and wrote down the exact instructions. So I would say this is for a conventional oven. I baked my cobs in an air fryer at a lower temperature for longer as I only used half the ingredients so it was a small batch xxx C
This is very close to the American baking powder biscuit. Stale ones are great for biscuits-n-gravy.