Cornish Splits Recipe

Strong white bread flour: This type of flour has a higher protein content, which helps create a strong gluten network for the dough, resulting in a chewy and airy texture.

Salt: Enhances the flavor of the bread and helps control the fermentation process.

Instant yeast: A leavening agent that helps the dough rise quickly and efficiently.

Warm water: Activates the yeast and helps to form the dough.

Softened butter: Adds richness and tenderness to the rolls.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the bread dense.

• strong white bread flour - Substitute with all-purpose flour: All-purpose flour can be used in place of bread flour, though the texture might be slightly less chewy.

• strong white bread flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but it may make the bread denser.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used, but it needs to be dissolved in water before adding to the dough.

• instant yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need to use about twice the amount and dissolve it in water first.

• warm water - Substitute with milk: Milk can add richness and a slightly sweeter flavor to the dough.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps tenderize the dough.

• softened butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture.

• softened butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, but it will add a slight coconut flavor.

• Allow the Cornish splits to cool completely on a wire rack before storing or freezing. This prevents condensation, which can make the rolls soggy.

• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.

• If you want to keep them longer, wrap each roll individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.

• Place the wrapped rolls in a large, resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their storage time.

• Store the rolls in the freezer for up to 3 months. When you’re ready to enjoy them, remove the desired number of rolls from the freezer.

• To thaw, leave the rolls at room temperature for a few hours or overnight. For a quicker option, you can microwave them on a low setting for a few seconds until they are soft.

• For a freshly baked taste, reheat the rolls in a preheated oven at 180°c (356°f) for about 5-10 minutes. This will restore their crisp exterior and soft interior.

• If you prefer, you can also slice the rolls before freezing. This makes it easier to toast them directly from the freezer without thawing.

• Preheat your oven to 180°C (350°F). Wrap the Cornish splits in aluminum foil to prevent them from drying out. Place them on a baking tray and heat for about 10 minutes, or until they are warmed through.

• For a quicker method, use a microwave. Place the Cornish splits on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. Check if they are warm enough; if not, continue heating in 10-second intervals.

• If you prefer a slightly crispy exterior, use a toaster oven. Set it to a low heat setting and place the Cornish splits directly on the rack. Toast for 5-7 minutes, keeping an eye on them to ensure they don't get too brown.

• For a stovetop method, use a skillet. Heat the skillet over medium-low heat and place the Cornish splits in the pan. Cover with a lid to trap the heat and moisture, and warm for about 2-3 minutes on each side.

• If you have an air fryer, preheat it to 160°C (320°F). Place the Cornish splits in the basket and heat for 3-5 minutes. This method will give them a nice, slightly crispy texture.

• Mixing bowl: Use this to combine the flour, salt, and yeast together.

• Measuring jug: Measure the warm water accurately with this.

• Wooden spoon: Mix the ingredients to form a dough initially.

• Kitchen scale: Ensure precise measurement of the flour, salt, yeast, and butter.

• Dough scraper: Handy for kneading and handling the dough.

• Clean surface: Use this for kneading the dough until smooth and elastic.

• Lightly oiled bowl: Place the dough in this to let it rise.

• Clean kitchen towel: Cover the bowl with this to allow the dough to rise.

• Baking tray: Place the shaped rolls on this for baking.

• Oven: Preheat and bake the rolls in this.

• Cooling rack: Let the baked rolls cool on this after baking.

Prepare ingredients in advance: Measure and set out flour, salt, and yeast before starting to save time.

Use a stand mixer: Knead the dough with a stand mixer to reduce manual effort and save time.

Warm environment: Let the dough rise in a warm place to speed up the rising process.

Preheat oven early: Start preheating the oven while the dough is rising to save time.

Shape rolls quickly: Use a scale to divide the dough evenly and shape the rolls quickly.