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“A roll with a slightly soft crust and wonderful creamy crumb. It generally keeps for 2 or 3 days. It can be reheated and it also toasts very well. Eat it for breakfast or as part of your supper. This is a recipe created by Nuala Cullen from her book Irish Soups and Breads. It takes a long time to make, but it is most certainly worth it.”
2hrs 25mins
16 rolls

Ingredients Nutrition


  1. Mix the flour, yeast, and salt together in a large bowl, or follow directions on the yeast packet, using milk/water from the measured amount.
  2. Mix the eggs together with the cream and the remaining milk/water and pour into the center of the flour.
  3. Mix with a wooden spoon or your hands, drawing in the flour from the sides until the dough holds together. If the dough is too dry, add a little water (just a few drops at a time).
  4. Knead for 2 or 3 minutes (or 1 with a dough hook) until the dough becomes smooth and does not stick to your hands.
  5. Place the dough into an oiled bowl, cover, and leave to rise in a warm place until doubled in bulk (about an hour).
  6. Knock the air out of the dough, knead for a few moments, and shape into a long roll. Cut the roll into 16 equal pieces.
  7. Roughly flatten each piece into a circle and then roll up into a cylinder. Place each roll on a floured baking tray. Brush the tops lightly with beaten egg or cream and set aside for a further 20 minutes.
  8. Bake at 230 degrees celsius/450 degrees fahrenheit/Gas 8, lowering the heat after 10 minutes. Cook for a further 10-15 minutes, until nicely browned.
  9. Cool on a wire rack.

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