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Cornish Splits

Cornish Splits

Linda Jackman

Linda Jackman

Delicious! This recipe originated in Cornwall, England.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

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  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter.
  2. Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until 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 45 minutes.
  3. Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C).
  4. Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SARASTONE
37

SARASTONE

2/9/2004

All my Praise goes out to Linda Jackman for this recipe. I put all the ingredients into my bread maker...pushed the dough button and in 1 1/2 hours I shaped them, put them on a buttered and floured cookie sheet (2) and in 15 minutes we had the softest, best tasting rolls...I was amazed!! And very happy. I make Golden Knots (which I have put on allrecipes also!) and they are a sweet roll, so I wanted to find a good roll recipe my family would like on the non sweet side and boy here it is...you will not be sorry for trying these...you'll try them over and over again!! Thankyou Linda!

JAWANDMEE
31

JAWANDMEE

4/19/2003

The texture of these rolls is perfect. They are dense and soft...wonderful. I made them twice, using 3/4 teaspoon of salt the second time to bring out the flavour. Next time I'll use a whole teaspoon. Then I think the taste will equal the fabulous texture. This is definitely going to be my "standard roll" recipe now.

StacieJayne
29

StacieJayne

4/19/2003

I've found my roll recipe! So easy and quick! I was skeptical about the small amount of yeast called for, but they were light and fluffy. I doubled the recipe and mixed/kneaded the dough in my Kitchenaid mixer (speed 2), which did a beautiful job. Family loved them, too!

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