Cornish Splits Recipe -
Cornish Splits Recipe

Cornish Splits

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"Delicious! This recipe originated in Cornwall, England."

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Ingredients Edit and Save

Original recipe makes 9 rolls Change Servings


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 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 will not be sorry for trying'll try them over and over again!! Thankyou Linda!

Most Helpful Critical Review
Apr 11, 2003



108 Ratings

Apr 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.

Apr 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!

Apr 14, 2003

All the pleasure of biscuits without the lard! My family love these, and consider them the ultimate in comfort food. These mix up quite well in a bread machine.

Apr 14, 2003

These rolls were excellent. After I started making them, I realized that I was short on flour. I substituted 1 cup of whole wheat for 1 cup of the white flour - they were delicious! Very easy to make, very light and tasty.

Apr 14, 2003

These were fantasic!! I made them for company and they couldn't stop raving!! A definate keeper, so soft moist and delicious, frankly they are addicting. I highly recomend this recipie to everyone becuase it is so easy and the results far surpass your efforts.

Apr 14, 2003

I have made these a few times now and they are very good, but not great. I don't think they have enough flavor, but turn out beautiful with great texture every time. These are very quick and easy to make.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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