Panelope's Pastries #204

Cornish Splits

Ingredients

one teaspoon active dry yeast
one and quarter cups lukewarm milk
one tablespoon white sugar
three cups unbleached all-purpose flour
quarter teaspoon salt
two tablespoons butter, melted and cooled

Instructions:

In a small bowl, melt the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled dissolved butter.

Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead till the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to forty five minutes.

Turn dough out onto the freshly floured board and shape into nine balls. Place dough balls into a buttered and floured nine inch square pan. Let them sit, covered for another fifteen minutes to rise again. Preheat the oven to 425 degrees.

Bake for fifteen to twenty minutes until browned and puffed. Split open and serve warm.

Yummy!
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