Ballywindland Rolls is a traditional Irish recipe for a classic sweet pastry made like rough-puff that is typically served at tea time. The full recipe is presented here and I hope you enjoy this classic Irish version of: Ballywindland Rolls.
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These are sweet pastry rolls served at tea-time. Rather than being a true bread, the mixture is prepared in the same way as you would make rough-puff pastry.
Ingredients:
450g plain flour
2 tsp baking powder
pinch of salt
150g butter, softened and finely diced
milk, sweetened with a little sugar
1 egg, whisked with 2 tbsp milk, to glaze
Method:
Sift together the flour, baking powder and salt into a bowl. Add the butter and rub into the flour mix with your fingertips until the mixture resembles fine crumbs. Mix in sufficient of the sweetened milk to bring the ingredients together as an elastic dough.
Turn the mixture out onto a lightly-floured work surface and pat into a square. Roll this into an oblong then fold in three by folding down the top third and then folding up the bottom third to cover it.
Seal the edges, give the dough a quarter turn and roll out. Transfer to the refrigerator and allow to rest for 10 minutes then repeat the folding, rolling and resting process twice more.
Cut the dough into rounds, brush these lightly with milk then fold over to form half-moons, sealing the edges well. Transfer to a lightly-greased baking tray and brush with the milk glaze then transfer to an oven pre-heated to 200°C and bake for 20 minutes, or until golden brown on top and cooked through.
Transfer to a wire rack to cool. Serve accompanied by honey.
