I don’t mind admitting that when I first set out to bake these milk rolls I didn’t feel super inspired. I’d been planning on making teacakes, but time was against me and I needed to bake. But, actually, now they’re done and (the remaining six) are waiting to be slathered in butter, I’m quite pleased with them.
There’s just something great (and very Yorkshire Grub) about how everyday they are. There are four ingredients (and you could cut it to three if you glazed with milk instead of egg), all of which are probably in your cupboard right now.
You could get them out, start cooking and be done with the bit that requires any effort in 10 minutes. In 30, you’d be eating them with a thick spread of butter and eggs or jam.
I love the everyday-ness of that. It’s something you find a lot in Yorkshire recipes – they’re for everyday cooking, not one-offs when you want to impress people. Baking should be for life, not just for weekends! There’s nothing to stop you baking a snack rather than unwrapping it.
I suppose you’d call milk rolls quick breads, given that they don’t use yeast or have a rise, but are heavier than cake. A professional baker might contradict me on that, though! But they’re basically a soda bread, with regular milk instead of buttermilk. Think of them as being a little like less-crumbly scones.
They’re great topped with butter and eggs (I threw on some avocado at breakfast, too) but would also work well with something sweet, or for dunking in soup.
And that is all I have to say about milk rolls.