New this month
Get the Allrecipes magazine just $7.99
Cornish Splits 12

Cornish Splits

"Delicious! This recipe originated in Cornwall, England."
Added to shopping list. Go to shopping list.


servings 198 cals
Serving size has been adjusted!
Original recipe yields 9 servings


  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 88
  1. 108 Ratings

Most helpful positive review

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 flo...

Most helpful critical review


Most helpful
Most positive
Least positive

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 flo...

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 ...

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 K...

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.

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...

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 everyo...

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 e...

they were good, easy to make, and everybody loved them, but they just didn't have any umph to them in my opinion

These rolls were perfect! I made them for our Christmas dinner and everyone loved them. They were dense (like we like them) and had good flavor. I've made this recipe twice now and they turne...

Other stories that may interest you