Australian Table
Ingredients
Method
1.Mix Basic Bread dough, leaving to rise for 45-60 minutes, until doubled. Turn out dough onto a lightly floured surface.
2.Pat out to a 42 x 20cm rectangle. Dot two-thirds of dough with half of butter and fold into thirds. Press with hands to flatten and seal.
3.Wrap in plastic wrap and chill for 30 minutes. Roll out again to a rectangle and repeat with remaining butter. Wrap and chill for 30 minutes, until ready to use..
4.Preheat oven to 240°C (220°C fan forced). Dust a baking pan with flour. Roll or press dough into a 27 x 20cm rectangle, about 2cm thick. With a sharp knife, cut into 16 squares. transfer pieces to prepared pan. Cover loosely with plastic wrap and set aside for 30 minutes. Bake for 20 minutes, until pale golden Remove rolls from pan and discard excess butter. Serve warm with jam.
Butteries can be made the night before you want to eat them. Once cut into squares, put on greased tray. Cover with two Layers of plastic wrap and refrigerate overnight. Remove from fridge and leave to rise in a warm place then bake. During baking, butter will melt out of the rolls, so ensure you use a baking pan with sides to collect any excess. Makes 16
Note
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